TheChefGoingHomeToday
Well-Known Member
This is a favourite one-pot dish that goes really well with tagliatelle, or it can also be served with different types of potato and vegetables. There are some optional processes to refine the dish.
Ingredients (Serves 2)
Ingredients (Serves 2)
- 400g Beef shin (undiced, preferably in 200g size pieces)
- 1 carrot roughly chopped
- 1 stick celery roughly chopped
- 1 bay leaf
- 2 garlic cloves, crushed or grated (I grate as this releases the oils, give the grater a tap on the side of the pot so nothing is left behind)
- 275ml red wine (something full bodied, I use a Syrah / Cabernet blend or a Bordeaux blend)
- 250ml water
- 1 beef stock pot
- 2tbsp tomato puree
- Cooked pasta (if using)
- 25g parmesan (if using pasta)
- Heat the oven to 120deg C (280deg F), conventional setting, not fan.
- Optional process (there are different views on the need for this with slow cooked dishes, go with your preference):
- Add 1tbsp of oil (I use rapeseed) to a cast iron casserole pot.
- Add the meat and seal on all sides, remove and set aside.
- Add the carrot and celery to the pot and caramelise.
- Add the tomato puree to the vegetables and cook for 2 minutes, stirring all the time (tomato puree is best cooked out). Remove and set aside.
- Deglaze the pot using 2 tbsp of the red wine and a wooden spoon.
- Optional process (this is a refinement process as alcohol burns raw meat, which can impair the taste):
- Add the red wine to the pot, bring to a simmer and ignite the alcohol with a chef's torch.
- Let the alcohol burn off for a few seconds.
- Add the meat, carrot, celery and all other ingredients to the pot, If skipping the above optional processes, stir the tomato puree to combine.
- Optional - Make a cartouche from grease-proof paper and cut a small hole for the centre. This allows the cooking liquid to reduce but keeps everything submerged and moist.
- Cover with a lid and put in the oven for 5 to 6 hours. Check the liquid level after 4 hours.
- Remove from the oven, take out the bay leaf.
- Remove the meat and vegetables, and gently pull the meat apart (it should just fall apart now).
- If the liquid hasn't reduced enough, place the casserole pot on the stove and reduce gently. Keep watching this so it doesn't reduce too much.
- Add the meat and vegetables back to the pot and gently stir to combine. This can also be served without the vegetables, just discard these when removing the dish from the oven.
- If serving with pasta, plate the cooked pasta first then place the beef ragu on top. Drizzle with extra sauce.
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