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.
Ingredients -
Serves 4- 6
• 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 bayleaf
To serve thick pasta such as pappardelle and shaved parmesan
Method
1. Add the oil to the cooking pot and select the SAUTE 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. Add a little more oil if needed and sauté the pancetta till crisp, 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 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 8-12 hours, 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.
18
