Beef shin is one of my favourite cuts of meat, It's amazing in slow cooked stews and pasta sauces and I would choose it over stewing or braising steak every time as I think it has more flavour and falls apart a bit more easily. Here is really easy recipe for a ragu sauce to go with pasta which I think is great food for the weather were having, it's not cold but bloody rainy!
Although this is a very easy dish to prepare and cook you need a whole day to do it as it's takes around 4/5 hours to cook but is very very worth it.
800g Beef Shin cut into chunks
2 Large Carrot
2 Large celery sticks or several smaller ones
2 onions
3 cloves of garlic
A tin of good quality tomatoes
A handful of cherry tomatoes
A squidge of tomato puree
2 bay leaves
2/3 sage leaves
Freshly ground black pepper
1 bottle of half decent red
500ml of good beef/chicken stock
Parmesan/Pecerino to sprinkle on top
Fry the beef in batches so it brown's and does not steam and then remove the it to a plate, and set aside.
Add the diced vegetables and herbs to the casserole dish and sweat them gently for 10-15 minutes until soft but not coloured.
Return the meat to the pan, and add the wine, stock, and tomatoes. Bring to a simmer, then half cover it and simmer on the stove top for around 4/5 hours or you can put it in the oven if you prefer
When it's done serve with pasta, salad and a generous sprinkle of Parmesan
Although this is a very easy dish to prepare and cook you need a whole day to do it as it's takes around 4/5 hours to cook but is very very worth it.
800g Beef Shin cut into chunks
2 Large Carrot
2 Large celery sticks or several smaller ones
2 onions
3 cloves of garlic
A tin of good quality tomatoes
A handful of cherry tomatoes
A squidge of tomato puree
2 bay leaves
2/3 sage leaves
Freshly ground black pepper
1 bottle of half decent red
500ml of good beef/chicken stock
Parmesan/Pecerino to sprinkle on top
Fry the beef in batches so it brown's and does not steam and then remove the it to a plate, and set aside.
Add the diced vegetables and herbs to the casserole dish and sweat them gently for 10-15 minutes until soft but not coloured.
Return the meat to the pan, and add the wine, stock, and tomatoes. Bring to a simmer, then half cover it and simmer on the stove top for around 4/5 hours or you can put it in the oven if you prefer
When it's done serve with pasta, salad and a generous sprinkle of Parmesan
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