Delicious, comforting and iron-rich beef ragu. This recipe could not be more simple, enjoy in front of a fire with good company and a glass of pinot noir.
Ingredients:
- 800g beef shin or brisket
- 2 carrots, roughly chopped
- 1 stick celery, roughly chopped
- 2 bay leaves
- 4 garlic cloves, bashed
- 250ml red wine
- 200ml beef stock
- 4 tbsp tomato purée
Method:
Put the beef, vegetables, bay leaves, garlic, wine, stock and the tomato purée into a slow cooker and season.
Cook on low for 6 hrs.
Alternatively, put in a heavy based pot and cook on low for 4-5 hours.
Remove the meat to a board and pull the strands apart. Meanwhile, put the pot on the hob and reduce the sauce until thickened to your liking.
Check the seasoning, then put the meat back in the pot and mix together with the sauce.
Serve with pasta, a sprinkling of Parmesan and basil.
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