Equipment
- Slow cooker
Ingredients
- 1.8 kg beef joint
- 2 tbsp extra virgin olive oil
- salt and pepper
- 2 red onions (chopped)
- 2 carrots (chopped)
- 2 celery sticks (chopped)
- 2 peppers (chopped)
- 1 leek (chopped)
- 1 garlic bulb (chopped)
- 2 chillies (chopped)
- 1 tsp dried rosemary
- 2 tbsp tomato puree
- 1 tsp paprika
- 1 tsp smoked paprika
- 3 frozen wine cubes or a splash of red wine (see notes)
- 400 grams cherry tomatoes
- 500 grams passata
- 1 beef/chicken stock pot
- 2 tsp dried basil
- 2 tsp dried oregano
- 1 lemon (juice only)
- 30 grams fresh basil (chopped)
Optional garnishing
- 30 g Parmesan or cheese of choice
- Freshly chopped basil
Instructions
- Pat dry the beef joint and season really well with salt, pepper and a drizzle of extra virgin olive oil.
- Heat a large cask iron skillet on a medium heat. Once hot, add the beef and sear on all side until nicely coloured (this will take around 6-8 minutes) If at any point your pan starts to catch, add a splash of water. Once all sides have got some colour, remove and place in the slow cooker.
- In the same skillet, add 1-2 tbsp of oil followed by the red onions, carrots, celery, leek, peppers, garlic and chillies. Sauté for around 5-6 minutes until softened. Stir through the dried rosemary until fragrant.
- Add the tomato puree, paprika and smoked paprika. Stir continuously for 1-2 minutes. Next stir in the red wine ice cubes to deglaze the skillet.
- Pour in the tin of cherry tomatoes and passata, add the basil, oregano and season well with salt and pepper. Stir well and bring to the bubble.
- Turn off the heat and pour the ragu sauce into the slow cooker.
- Place the lid on the slow cooker and cook on high for 6-8 hours.
- After 6 hours, remove the lid and flip over the beef before shredding into the sauce. Once shredded, add the chopped fresh basil and the juice of a lemon. Stir well before serving with your pasta of choice and topping with parmesan cheese.
Notes
Red wine ice cubes:
If I ever open a bottle of wine and it doesn’t get used within a few days, i always freeze it in an ice cube tray and use for stocks etc.
Beef ragu is a delicious and versatile dish that can be served with a variety of sides. Here are a few ideas:
Pasta: Ragu is a classic pasta sauce, and it can be served with any type of pasta. Some popular choices include spaghetti, penne, and rigatoni. I served pappardelle which was absolutely delicious.
Mashed or Jacket potatoes: Mashed potatoes are a classic comfort food that go well with any type of meat dish. It also goes delicious with a crispy jacket potato.
Roasted vegetables: Roasted vegetables are a healthy and flavourful side dish that can be paired with ragu. Some good choices include broccoli, cauliflower, and aubergine.
Salad: A salad is a light and refreshing side dish that can help to balance out the richness of the ragu. Some good choices include a simple green salad, a Caesar salad, or a Caprese salad.
Bread: Bread is a great way to sop up the delicious sauce from the ragu. Some good choices include a crusty baguette, a ciabatta roll, or a focaccia, however my personal favourite is toasted sourdough.
Nutrition
Serving: 1 Serving | Calories: 469kcal | Carbohydrates: 17g | Protein: 51g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 142mg | Sodium: 285mg | Potassium: 1412mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3669IU | Vitamin C: 65mg | Calcium: 113mg | Iron: 7mg
Did you make this recipe?Tag @thefoodiefootballer on Instagram and hashtag it #thefoodiefootballer
