Well now, if you’re lookin’ for a real hearty meal, something that’ll stick to your bones and keep ya full for a long time, I reckon this beef shin ragu will do the trick. Now, I ain’t no fancy cook, but this one’s got a way of making the house smell like a feast and it’s as good as it gets when you want somethin’ rich and tender, all wrapped up in a savory sauce. Grab yourself some beef shin, and let’s get started!
First thing’s first, when you’re pickin’ out your beef shin, you wanna make sure you get a good piece. You see, beef shin’s got that tough look to it, but that’s the part you want for ragu. It’s got all the flavor sittin’ in those fibers, and once you cook it slow, it breaks down real nice and tender. It’s like magic, that’s what it is. Some folks might tell ya to use chuck roast or brisket, but I reckon shin is the real deal if you’re after that deep, rich taste.
Now, you don’t just throw the meat in the pot and hope for the best. Nah, ya gotta brown it first! Get yourself a big ol’ pot, pour in a couple tablespoons of oil, and heat it up good. You wanna brown the beef in batches so that it gets that nice crust on the outside. Don’t rush it—let it sit for a few minutes on each side. That’s where the flavor starts building up, folks. Once it’s browned up, take it out and set it aside in a bowl.
Next, in that same pot, you’ll add some chopped onions, carrots, and celery. I know it sounds like a lot of chopping, but you can take your time with it. These vegetables will give the sauce some real depth, and trust me, they ain’t just there for show. Let ’em cook in that leftover oil until they soften up and get all sweet-like. That’s when you toss in some garlic. Now, don’t go too heavy with the garlic, just enough to give it that nice, rich undertone.
Once the veggies are done, it’s time to pour in some wine. Red wine, folks, the kind that’ll make your sauce taste like it’s been simmerin’ all day long. A cup or so will do the trick. You wanna let it bubble up and cook down for a few minutes, so it thickens a bit and the alcohol burns off. Don’t forget to scrape the bottom of the pot to get all them tasty bits off the bottom—don’t waste nothin’!
Now, it’s time to bring the beef back into the party. Toss that browned meat into the pot, along with a couple of bay leaves, a good pinch of salt, and pepper. You’ll want to add some broth too—beef broth works best, but if you don’t have that, chicken broth’ll do just fine. Cover the meat with the liquid, just enough so it’s all soaked in there, then bring the whole thing to a simmer.
Once it starts to simmer, you’ll need to pop it in the oven. Preheat your oven to about 160°C (that’s 320°F if you’re usin’ Fahrenheit). Put the pot in the oven with the lid on, and let it cook slow for about 3 hours, or until the meat is so tender it just falls apart when you touch it. The key here is low and slow. Don’t rush it, don’t peek too much—just let it do its thing.
After it’s been in there for a few hours, you’re gonna have yourself a rich, melt-in-your-mouth beef shin ragu that smells so good, it’ll have your neighbors knockin’ on the door. You can serve this over pasta, polenta, or even just some mashed potatoes if you want somethin’ real comforting. The sauce is thick and full of flavor, with every bite of beef just breakin’ apart in your mouth. It’s like a warm hug from the inside.
Now, don’t go thinkin’ you’ll have to eat it all in one go. This ragu freezes real well, so you can save some for later. Just let it cool down, put it in some freezer bags or containers, and you’ll have yourself a meal ready to go for another day when you don’t feel like cookin’.
And there you have it—beef shin ragu, a dish that’s full of flavor, rich in taste, and sure to make your belly happy. You can’t go wrong with this one, no sir. It’s easy enough for anyone to make, and once you get that beef shin cookin’, you’ll never look back. Give it a try, and I promise you’ll be makin’ it again and again.
Tags: [beef shin, ragu, beef ragu, slow cooked ragu, pasta sauce, hearty meal, comfort food, red wine ragu]
