Beef Shin & Bone Marrow Ragu, with Goats Cheese & Pistachios
Not one to be rushed, but well worth the wait...
PREP
45 minutes
TOTAL
4 hours 30 minutes
INGREDIENTS
For the ragu
-
1 kg
Boneless Beef Shin (Diced into 2cm cubes)
-
2
Large Carrots (Diced)
-
1
Large Brown Onion (Finely Diced)
-
2
Sticks of Celery (Trimmed, washed and diced)
-
4
Cloves Garlic (Finely sliced)
-
250 ml
Red Wine
-
800 g
Chopped Tomatoes (Tinned/Fresh)
-
2 tbsps
Tomato Puree
-
2 tbsps
Sugar
-
500 ml
Beef Stock
-
2
Beef Marrow Bones
-
2
Large Stems of Rosemary
-
4
Sprigs of Fresh Thyme
-
2
Bay leaves
-
3 tbsps
Fresh/Dried Oregano
-
Olive Oil
-
Salt and Pepper to taste
Extra Bits
-
800 g
Of your favourite pasta
-
150 g
Goats Cheese (Crumbled)
-
150 g
Pistachios (Shelled and crushed)
Ragu time...
- Preheat your oven to 190℃
- In a roasting tin add the marrow bones and drizzle lightly in olive oil.
- Add to the oven for 20 minutes, then remove and set aside.
- Season the diced beef shin with plenty of salt and pepper.
- In a large pot, heat on high a good glug of olive oil until lightly smoking.
- Add the beef shin ensuring that you don't over crowd the pan. Do in batches if needed.
- Evenly brown off all sides of the meat and then set aside.
- Using the same pot, add a touch more oil and add to a medium high heat.
- Add the onion and carrot to the pot stirring often until the onion starts to soften.
- Add the celery and cook for another 4-5 minutes stirring often.
- Add the garlic and cook for 1-2 minutes until fragrant.
- Pour in the wine and stir well scraping the bottom of the pan to get any crispy bits off the bottom and "deglaze" it.
- `Bring the wine to the boil then add the meat back into the pan and stir.
- Add the tinned tomatoes, tomato paste, and sugar then stir well and bring to the boil.
- Gently put the marrow bones into the pot, then top up with enough beef stock until all ingredients are just covered. (You may not need all the beef stock)
- Bring the pot up to a constant simmer then drop the heat on the hob down low.
- Add the oregano and bay leaves and stir.
- Season with salt and pepper.
- Tie the thyme and rosemary together using kitchen string or place them loosely on the top of the mixture, and sit them on the top throughout the whole cooking time.
- Never let the pot get higher than a gentle simmer, stirring every half an hour or so (Remember to not stir through the rosemary and thyme).
- Cook for 4 hours or until all the meat has broken down and sauce has thickened.
- Remove the marrow bones, rosemary and thyme stems and also the bay leaves.
- Stir in the oregano and simmer for a further 10 minutes.
- Check seasoning and adjust accordingly with salt, pepper and sugar if needed.
Time to plate up...
- Cook off your pasta as per the packet instructions in heavily salted water.
- When draining the pasta keep 1/4 of the water to one side.
- Drizzle the pasta in olive oil.
- Take a couple of ladles of Ragu per person and add to a shallow pan and put on a medium high heat until simmering.
- Add the pasta and toss through.
- Add a drop of pasta water, toss and simmer for a couple of minutes until thickened
- Check seasoning and adjust accordingly.
- Serve immediately and top with crumbled goats cheese and crushed pistachios
- Enjoy!
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