BEEF RAGU
PREP TIME- 15 MINS
COOKING TIME - 30 Mins
SERVES - 4
INGREDIENTS
1 tbsp olive oil
1 x 500g pack of Manor Farm beef shin, chuck , braising steak or small beef slow roast joint cut into 4 x large slices
1 x onion finely diced
2 x sticks of celery, chopped
3 x garlic gloves peeled and crushed
1 x carrot finely chopped
1 x bayleaf
4 x anchovies
400ml beef stock
1330ml cherry tomato / tomato passata
freshly ground salt and pepper
For the gremolata dressing
1 x handful of parsley
1 x lemon
1 x garlic clove
1 - 2 anchovies
HOW WE MAKE IT
STEP 1
Pre heat the over to 1560’c/fan 140’c/Gas 3
STEP 2
Rub the beef with 1 tbsp of olive oil. Heat a heavy based casserole dish . When warm, place the shin into the hot pan. Cook for 3 - 4 minutes on each side, Lift onto a plate.
STEP 3
Lower the heat and add the butter. Leave it to melt then add the chopped carrot, celery and onion. Cook gently for 10 minutes. Add the crushed garlic and the bay leaf. Cook for 5 minutes, stirring now and then. The onions should now be translucent - this is called a soffritto.
STEP 4
Drop the anchovies in. Stir and cook for 1 minute,
STEP 5
Add the rosemary sprigs and the red wine. Bring to a bubble, then pour in the beef stock and the tomato passata.
STEP 6
Lower in the beef, pouring in any resting juices. Bring the liquid to a simmer. Pop a lid on the pan and slide it into the oven. Cook for 3 hours, stirring once or twice till the beef shreds easily with a fork and the sauce is thick and rich.
STEP 7
When the beef is nearly cooked, make the zingy gremolata. Zest the lemon and squeeze in the juice. Finely chop an anchovy. Mix everything together with 1 tbsp of olive oil. Taste and add a little more anchovy if you like.
STEP 8
Carefully lift out the beef shins. Discard the bay leaf and rosemary stalks. Using a couple of forks, shred the succulent meat into large chunks. Place back into the sauce and taste and adjust the seasoning.
STEP 9
Serve with fresh buttered tagliatelle and a sprinkle of parmesan and a drizzle of the gremolata dressing.
TOP TIP: Add parmesan rinds to the sauce to make it even richer.
Serve with kale drizzled in olive oil and seasoned with salt and peeper and cooked for 5 -6 minutes in a hot oven until crispy.
~ Quality British Beef Boxes, from the farm to your door ~
OUR BEEF BOXES
Our South Devons’ are from a huge heritage breed and provides well proportioned steaks and roasting joints.
Our range of Meat Boxes are perfect for feeding hungry families and friends, lazy suppers to a large event. You will find everything you need to keep fed with our wholesome and healthy grass-fed South Devon meat.
CUTS EXPLAINED
The animal is broken down into what are called primal cuts, the main areas of the animal which include the Loin, Rib, Round, Flank, Chuck, Sirloin, Brisket and more. These primal cuts are then broken down into sub-primal cuts, for example, rib eye, fillet, sirlion and rump.
See our guide to learn more about the beef cuts we can offer.
RESTAURANTS
Our beef has been dry aged for 28 days to maximise the flavour and tenderness.
Please contact us if you would like to add our Beef to your menu, direct from the farm.
Family run for over 20 years…
Our values and attention to detail in producing quality stock has been passed down the generations and remain true today…
Speedy Delivery
We offer speedy next day delivery in our 100% recyclable packaging. There is a minimum order value of £30 for all orders. We deliver to the whole of the UK, including the Scottish Highlands and Channel Islands.
Focused on Quality
We Pride ourselves on makeing sure all our meat is of the highest quality. Making sure our cattle are happu is as important to us as making sure our customers have the best possible beef.
Sustainablity
We Pride ourselves on makeing sure all our meat is of the highest quality. Working hard to maintain and manage our precious countryside for now and the future.