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This healthy beef shin ragu recipe is my masterpieces. Yes, that is maybe egocentric but trust me if you tried it you would feel the same. One of those meals when you get the perfect measurement into the pinch of salt. I was home alone that weekend and decided to spend some quality time in the kitchen. Yes for this recipe you need time and a lot of dirty dishes in the end. But I tell you guys, it was worth it.
Basti is super sensitive when it comes to beef, it needs to be lean without any fat, so I was of course a bit sceptic, how to prepare this, that at the end outcome is – melting, falling apart beef. You know the trick? Pressure cooker.
This slow-cooked healthy beef shin ragu literally melts in your mouth. Cooked in a hearty red wine vegetable sauce is all you need. And you know what: Basti said he even likes it more than normal Bolognese.
Do it in a pressure cooker!
Pressure cooker is the star of this recipe and without it do not even try. I was lucky, so my mom gave me a set of dishes, including pressure cooker as a gift many years ago when I moved out and start my own ‘adult’ life. From day one, I am obsessed with this cooker and I am using it for many many years now.
If you still do not have it, buy it! Best investment ever! You can buy them here!
Slow-Cooked Beef Shin Ragu
- 1,5 kg Beef Shin I bought it with the bone, but you can also buy off-bone
- Sprigs of fresh Rosemary
- 2 pcs Bay Leaves
- Olive Oil
- 1 pcs Onion
- 2 pcs Garlic Cloves
- 3 pcs Carrots
- 2 pcs Celery Sticks
- 150 ml Red Wine
- 1 pcs Beef Stock Cube
- 400 g Tomatoes chopped
- Salt & Pepper to taste
- 1 tsp White Vinegar
- Remove the bone and cut the beef into smaller cubes
- Over medium heat, place the cooker and drizzle in olive oil
- Once oil is warm add the beef pieces and sprinkle with black pepper and salt, stir the beef and cook until is browned on both sides. Take it out on a plate and set aside
- Peel the onion, carrots and garlic, together with celery place everything in the food processor and chop. Once chopped finely add the veggies into the cooker (where you prepared the beef) with more olive oil if needed, reduce the heat and cook for 5 minutes
- Pour in the wine, higher up the heat to medium and bring to boil. Cook for 2-3min
- Add chopped tomatoes and beef stock, then return the beef back to the cooker and add rosemary, bay leaves and white vinegar. Sprinkle more salt and pepper
- Make sure the beef is covered with liquid and then secure the lid, higher up the heat and bring the cooker to high pressure, then reduce the heat to low and leave to cook for 30-35 minutes (make sure pressure is medium)
- When done, carefully and slowly remove the lit and take the beef out of the sauce. Remove rosemary and bay leaves as well
- Higher up the heat and bring the sauce to boil to reduce. Before adding the beef back into the sauce, break up the chunks, pulling the beef using two forks. After adding the beef, continue reducing the sauce on lower heat for additional 15-20min. Stir occasionally so the meat doesn’t stick to the bottom of the pan
- Serve with pasta or polenta
- Enjoy your BeastFeast!