19
Recipes
Beef Shin Ragu
This is comfort food at its best made with a great cheap cut Shin of Beef. The long slow cooking time
tenderises the meat and makes it deliciously tender. This thick meaty sauce needs to be served with
wide pasta such as pappardelle.
Serves 4-6
Ingredients
•
1 tbsp. oil
•
1.5 kg shin of beef, sliced into think pieces
•
75g pancetta, chopped into small pieces
•
1 large onion
•
4 garlic cloves, crushed
•
2 sticks celery, finely chopped
•
2 carrots, finely chopped
•
2 tbsp. tomato puree
•
3 anchovy fillets
•
200ml red wine
•
300ml beef stock
•
Bouquet garni made with thyme, rosemary
and bay leaf
Serve with thick pasta such as pappardelle and
shaved parmesan
Method
1. Add the oil to the cooking pot and select the BROWNING function, brown the beef on all sides
you will have to do this in batches so it does not stew; when brown set aside.
2. Select the SAUTÉ function and add a little more oil if needed and sauté the pancetta till crisp,
and then add the onion, garlic, celery and carrots and sauté till softened this will take about 10
minutes.
3. Add the tomato puree and the anchovy fillets and cook for a few minutes. Add the wine and bring
to a bubble to reduce slightly then add the stock and bouquet garni.
4. Add the beef back to the pan along with any resting juices and switch the unit to SLOW COOK.
Cook the Ragu for 6-8 hours or until meltingly tender, if you can give it a stir during cooking.
5. After the cooking time has finished, remove the beef and shred with 2 forks, increase the heat to
a rapid boil and reduce the sauce to a thick consistency. Add the meat back to the pot and stir
through.
6. Serve with hot freshly cooked pappardelle and shaved parmesan cheese.