Offaly Good Beef Shin Ragu - 100% grass-fed!
- 1 kg Beef shin 100% grass-fed and finished into 3-4cm chunks
- 400 g Mixed beef offal heart, liver as above, chopped into 1-2cm dice
- 250 g white onions prepared weight chopped
- 250 g celery prepared weight diced
- 300 g carrots prepared weight diced
- 12 g Fresh ginger prepared weight sliced
- 12 g Fresh turmeric prepared weight sliced
- 1 tbsp Natural fat beef/pork fat, coconut/olive oil
- 2 tsp sea salt I favour Maldon
- 1 tsp ground black pepper
- 200 g Italian chopped tomatoes
- 1 tbsp paprika rounded
- 1/4 tsp cloves ground
- 50-100 mls Beef or chicken bone broth or filtered water
- Disc of parchment paper
- Set the oven at 180 degrees (Fan) or Gas Mark 6. Set the oven at 180 degrees (Fan) or Gas Mark 6 Add the remaining ingredients and bring everything very gently just up to the boil. This is a slow cook dish, so DON’T boil furiously or the meats will tighten and toughen.
- Over a low heat, gently sauté the first 10 ingredients in a flame/oven-proof deep lidded casserole, until the meat has just changed colour.
- Add the remaining ingredients and bring everything very gently just up to the boil. This is a slow cook dish, so DON’T boil furiously or the meats will tighten and toughen.
- Cut a circle of parchment paper a little larger than the diameter of the casserole dish and scrunch it up.
- Push the meat down well into the liquid (at this point, there won’t be much liquid but there will be plenty when the liquid from all the ingredients leaches out) and then place the disc to cover the surface of the casserole, pressing down gently and letting it come up the sides of the casserole dish. This will keep the surface moist and prevent liquid evaporating.
- Cover casserole dish with the lid and place it into the oven at 180 degrees for 10 mins or so, remove from the oven and give everything a good stir.
- Push the meat back down, replace the parchment paper and lid and reduce the heat to 130-135 degrees or Gas Mark 2.
- Cook for around 4 hours, until the shin is meltingly tender.
- Stir occasionally if you can; if the ragu looks too dry, then add a little more stock or water.
- If you want to thicken the liquid you can use a little organic gluten-free flour, cassava flour, organic cornflour or arrowroot. Be cautious about using xanthan gum as a thickener if you have intestinal issues and personally, I’d avoid carrageenan completely.