Slow Cooked Shin of Beef Ragù
This slow-cooked shin of beef ragù will definitely be worth waiting for.
Serves 2
310 kcal per serving
Prep time: 5 mins
Cooking time: 120 mins
Ingredients
2.5 tsps 00 grade plain flour or 2 tsps cornflour
1 beef stock pot
1 clove of garlic, peeled and diced
1 tsp Italian dried herbs
1 tsp muscovado dark brown sugar
250ml red wine
350g Cirio Passata Rustica or smooth tomato passata
200g slice of shin of beef or cubed braising steak
Rapeseed Oil Spray
Method
Preheat a frying pan or slow cooker (if it has a browning facility), add a couple of sprays of the rapeseed oil and then add the shin of beef and brown for 1-2 minutes on each side. Add the diced garlic and cook for a further 1 minute. If you are using a frying pan, now transfer the beef and garlic to your slow cooker.
To the beef, now add the muscovado sugar, mixed herbs, passata, red wine and beef stock pot. Stir to combine.
In a small bowl add the flour together with a little cold water and mix to make a paste. Carefully add the flour paste to the slow cooker, stirring all the time to avoid any lumps being formed.
Place the lid on your slow cooker and allow the beef to cook for 2-4 hours or until the beef is tender.
To serve, gently break the beef apart into bite-size pieces, serve with vegetables, mash potato or pasta.
