Dunwood Farm Butchery Staffordshire Meat Delivery and Ipstones Butcher

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Beef Shin Ragu with Tagliatelle

Ingredients (Serves 4)

  • 600g sliced beef shin
  • 1 onion, peeled & diced
  • 2 carrots, peeled & diced
  • 2 celery stalks, peeled & diced
  • 3 garlic cloves, minced
  • 3 bay leaves
  • 60g tomato puree
  • 200g passata
  • 2 rosemary sprigs
  • 280ml good quality red wine
  • 500ml beef stock
  • Salt and pepper
  • 300g tagliatelle
  • Parmesan & basil to garnish

Recipe written for Dunwood Farm by Chef Ben Griffiths

1.

Place a casserole dish over a medium head and melt some butter. Rub your beef with oil and season well, then add to the casserole dish. Cook on both sides before 3 minutes before removing from the pan.

2.

In the same pan add a little more butter, before adding the onion, carrot & celery and cooking until soft. Add the garlic, tomato paste and bay leaves and cook out for a further 4 minutes before adding the passata and rosemary sprigs

3.

Add the red wine and bring to the boil before letting simmer to cook off the alcohol. Add the beef stock and allow to simmer over for a further 10 minutes. Add the beef shins back to the casserole dish and cover, before placing in a preheated 180 degree oven for 3 hours

4.

Just before the 3 hours is up, cook your pasta in boiling salted water for however long the packaging advises, leaving it a little el dente. Drain and set aside.

5.

Remove dish from the oven and carefully remove the beef, before shredding it as much as possible with a pain of forks, then adding back to the sauce.

6.

In a frying pan add a large heaped spoonful of the sauce together with the pasta, so that the sauce coats the pasta. Add to your plate and add some more sauce on top. Garnish with small basil leaves and grated parmesan