Beef shin and ale ragù
- January 2019
- Serves 10-12 (2 meals for 5-6 people)
- Hands-on time 30 min, oven time 4-4½ hours, simmering time 15 min
Meltingly tender beef shin is slow cooked for four hours to achieve a dark and rich ragù. This recipe makes enough for 12 people, so serve at a dinner party or freeze the other half for another day. Why not bake it into our peppered beef and mushroom pie?
- 17.1g (6.3g saturated)
- 8.1g (7.3g sugars)
We used Daylesford organic beef shin from Ocado, but any good butcher should sell British beef shin.
If you prefer, add 1 tsp Marmite instead of the anchovies.
Leave the leftover ragù to cool completely, then transfer to a large labelled food bag or container and chill for up to 3 days in the fridge, or freeze
for up to 3 months. Defrost in the fridge overnight.
Soffritto is a diced veg base for Italian soups/stews. You can buy fresh or frozen (use straight from the freezer) from Waitrose/Ocado or simply make your own by frying very finely chopped onion, carrot and celery (in a 2:1:1 ratio) in olive oil until soft.
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