Saturday, 14 May 2011
Lazy Beef Shin Ragu
This would work just as well with cheek but I'm very much in love with Shin at the moment. There's something about that wobbly marrow that's like smack to the cave man inside me!
You need to start with the Shin, choose a nice fat slice. With a nice shiny eye of marrow staring up at you. Get a thick bottomed pan hot and drop in the beef with a splash of olive oil.
While this is colouring on a high heat chop your onion any old way you like. This isn't fussy food just throw it in. Let it soften for a minute then add the Cherry Toms; add the herbs and pour in a large glass of decent red wine.
This is Italian food so use an Italian wine. You'll want to drink the rest when you eat you see? Pour in the stock, the tomato puree and the tin of GOOD chopped tomatoes.
Turn down the heat to low and put a lid on the pan. At this point you can go watch some tele or read the paper, maybe read a book for a while? Check in occasionally on the Ragu, you may need to throw some water if it reduces down too much.
It's done when you can shred the meat with a fork and spoon and usually after three or so hours. Once you've shredded the meat return it to the sauce and allow it reduce down a little if necessary without the lid on.
Cook up some nice fresh egg pasta in some salty water. Drain and add to the sauce and serve with a healthy dose of Parmigiano and a big glass of that Italian red!
Ingredients for the Ragu:
One big thick slice of Beef Shin
A good handful of Cherry Tomatoes
1 large glass of Red Wine - I used a Montepulciano d'Abruzzo
Half a pint of Stock - Beef or Chicken
One good tin of Tomatoes and a good Squidge of Tom Puree
2 tsp of Thyme and Oregano - You can use fresh or dry
1 tbsp of Celery Seeds - Instant Aromatics
Salt and Pepper to season