Ingredients
- 1.2 kg shin Irish beef
- 1 onion
- 2 carrots
- 2 sticks celery
- 2 cloves garlic
- 3 tbsp olive oil
- 2 tbsp butter
- Small bunch thyme and rosemary
- 50 g flour
- 1 beef stock pot - 500mls boiling water
- 30 g tomato puree
- Sea salt
- Cracked black pepper
- Garnish: Handful fresh chives
Creamy Parmesan Polenta
- 750 mls boiling water
- 170 g polenta
- 100 g parmesan
- 75 g butter
- 5 g sea salt
- 3 g black pepper
Instructions
Slow Cooked Beef Ragù:
- Mise en Place: Finely dice the onion, carrot and celery. Make up the hot stock.
- Heat the oil and butter in a pan, sear the beef until golden brown, turn over, dust the flour and allow to brown on the other side. After 10 minutes, transfer into the ovenproof dish.
- Add the vegetable into the pan and allow to slowly cook down and sweat.
- Deglaze the pan with stock, allow it to bubble gently.
- Add in the tomato puree. Pour this mixture in on top of the beef. Add in the fresh rosemary and thyme.
- Pop the lid on and allow to slow cook at 160℃ for 4 hours. Check every hour to ensure the beef is still covered in liquid.
Polenta:
- Pour the water into a large pan and bring to the boil. Sprinkle in the polenta. Using a whisk continue to mix until it is all combined. Turn the heat down low and allow the polenta to cook low and slow. It will bubble gently as it cooks.
- Top up with a little water as it cooks if needed. When soft, creamy and velvety add in the butter, sprinkle in the Parmesan and season up to taste with plenty of sea salt and black pepper.
- Serve: Spoon the creamy polenta into a warm bowl, spoon the warm rich ragu over the top.
- Garnish with fresh chives and enjoy every bite.