Indulge in the tantalizing aromas and flavors of Jamie Oliver's Beef Shin Ragu, a culinary masterpiece that promises a delightful dining experience. This hearty and comforting dish is a symphony of culinary delights, featuring succulent beef shin braised in a rich and flavorful ragu sauce. The beef, slow-cooked to perfection, falls apart effortlessly, releasing its delectable juices into the aromatic sauce. Enriched with a medley of vegetables, including carrots, celery, onions, and garlic, the ragu boasts a depth of flavor that is both satisfying and unforgettable.
Accompanying the Beef Shin Ragu are three additional recipes that elevate the culinary journey. A refreshing and vibrant Green Salad, featuring crisp lettuce, tangy tomatoes, and a zesty lemon-herb dressing, offers a light and healthy balance to the hearty ragu. For a touch of indulgence, try the Creamy Mashed Potatoes, prepared with creamy Yukon Gold potatoes, milk, butter, and a hint of garlic, creating a velvety and comforting side dish. And to satisfy your sweet cravings, the Chocolate Mousse is a decadent and airy dessert, made with rich dark chocolate and whipped cream, providing a perfect ending to this culinary extravaganza.
JAMIE OLIVER'S STRACOTTO: BEAUTIFUL SLOW-COOKED BEEF RAGú
Comfort food at its finest, this authentic slow cooked ragú from Jamie Oliver's Channel 4 series, Jamie Cooks Italy, and can be incorporated into a pasta dish or served with greens as a main meal.
Provided by Jamie Oliver
Categories Dinner
Time 4h
Number Of Ingredients 1
Steps:
- Place the meat in a fairly snug-fitting casserole pan on a medium-low heat with 2 tablespoons of oil, turning with tongs, while you peel the onions, carrots and garlic, trim the celery and fennel, then roughly chop it all to make a soffritto - it cooks low and slow so there's no need to be too precise. Stir into the pan, tie the rosemary and sage together and add, then season with sea salt and black pepper. Cook for 20 to 30 minutes, or until starting to caramelize, stirring the veg and turning the meat occasionally. Turn the heat up to high, pour in the wine, stir in the tomato purée, and let the wine cook away. Pour in the stock, bring to the boil, then place a double layer of scrunched-up wet greaseproof paper on the surface. Reduce to a low heat and cook for around 3 hours, or until the meat is meltingly tender, turning and basting occasionally. Season to perfection. Lift the meat out on to a board, carve it into thin slices, and spoon over enough of that incredible sauce to keep the meat nice and juicy. Toss the rest of the sauce (reduce on the hob, if needed) with freshly cooked tagliatelle, and finely grate over a little Parmesan, to serve. Double win. CALORIES 360kcal FAT 20.6g SAT FAT 7.2g PROTEIN 30.6g CARBS 8g SUGAR 6.2g SALT 0.7g FIBRE 2.6g Jamie Cooks Italy by Jamie Oliver is published by Penguin Random House © Jamie Oliver Enterprises Limited (2018 Jamie Cooks Italy), photography: David Loftus.
BEEF RAGOUT
Add a modern-day twist to a classic bolognese with Tom Kerridge's exquisite beef ragout. Serve with hand-cut pappardelle pasta for a great dinner party dish
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Time 3h55m
Yield Serves 6-8
Number Of Ingredients 13
Steps:
- Heat the oven to 160C/140C fan/gas 3 and season the beef all over. Heat 1 tbsp oil in a flameproof casserole over a medium-high heat and brown the beef until dark, about 15 mins, in batches if you need to, using 1 tbsp oil for each batch. Drain the beef in a colander to remove the fat while you cook the rest.
- Wipe out the pan with kitchen paper, then add about 2 tbsp oil, the onions, carrots, celery and garlic with a pinch of salt and cook for 8-10 mins over a low-medium heat. Stir in the tomato purée and cook for a further 3 mins. Add the wine, herbs, tomatoes and stock, season and bring to the boil, stir the beef back into the sauce and reduce to a simmer. Cover and put in the oven for 2 hrs 30 mins, then remove the lid, stir and put back in the oven, uncovered, for 30 mins. Stir or use a fork to roughly shred the beef, and season. Serve now, or chill until serving - it tastes better if made a day ahead.
- When ready to serve, gently reheat the ragout over a medium heat. Cook the pasta in a large pan of salted water for 3 mins, drain then tip into the ragout, toss together with some of the parmesan and leave for 1 min. Ladle the pasta into bowls, scatter over the remaining parmesan and serve.
Nutrition Facts : Calories 396 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 0.2 milligram of sodium
MELT-IN-YOUR-MOUTH SHIN STEW
When a shin of beef is slow cooked, magic happens - this is simple, warming and delicious
Provided by Jamie Oliver
Categories Mains Cook with Jamie Beef Dinner Party Sunday lunch British Stew
Time 3h25m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat your oven to 180ºC/350ºF/gas 4. In a heavy-bottomed ovenproof saucepan, heat a splash of olive oil and gently fry the onions, carrots, celery, garlic, herbs, porcini and cinnamon for 5 minutes until softened slightly. Meanwhile, toss the pieces of beef in a little seasoned flour, shaking off any excess. Add the meat to the pan and stir everything together, then add the tomatoes, wine and a pinch of salt and pepper. Gently bring to the boil, cover with a double-thickness piece of tinfoil and a lid and place in your preheated oven for 3 hours or until the beef is meltingly tender and can be broken up with a spoon. Taste and check the seasoning, remove the cinnamon stick and rosemary sprigs and serve.
Nutrition Facts : Calories 734 calories, Fat 13.1 g fat, SaturatedFat 3.8 g saturated fat, Protein 41.0 g protein, Carbohydrate 13.9 g carbohydrate, Sugar 10.1 g sugar, Sodium 0 g salt, Fiber 0 g fibre
JAMIE OLIVER'S PAPPARDELLE WITH BEEF RAGU
This wonderful recipe from Jamie Oliver is hearty and uncomplicated with a surprising pop of flavor thanks to the addition of rosemary and orange zest. Mr. Oliver prepares his in a pressure cooker, but if you don't have one, it can be cooked in a covered Dutch oven on the stove over low heat, or in a 275 degree oven, for about 3 hours. Stir occasionally.
Provided by Amanda Hesser
Categories dinner, pastas, main course
Time 1h45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Season beef with salt and pepper to taste. Place an uncovered pressure cooker or oven-proof Dutch oven over medium-high heat, and add olive oil. When oil is hot, add beef. Stir until beef is well browned on all sides, about 5 minutes. Add rosemary and sage sprigs, onion, garlic, carrot and celery. Reduce heat to medium-low and sauté until vegetables are softened, about 5 minutes.
- Add Chianti and continue to simmer until liquid has reduced by half, about 15 minutes. Add tomatoes and their juices, and if using pressure cooker, 1/2 cup water. Secure lid and pressure gauge of pressure cooker, and follow manufacturer's instructions to bring contents of pot to a simmer. Reduce heat to low, and simmer for 45 minutes. If using Dutch oven, simmer, covered, in a 275-degree oven, or on the stove over low heat, for 3 to 3 1/2 hours.
- Place a large pot of lightly salted water over high heat to bring to a boil. Remove pressure cooker from heat, or Dutch oven from oven. After pressure has dropped in pressure cooker, follow manufacturer's instructions to remove lid. Using two forks, finely shred meat and vegetables. Discard herb stems. Loosely cover pan and return it to low heat to keep warm.
- Add pappardelle to boiling water. As it cooks, scoop out 1/2 cup water and reserve. Cook pasta to taste, then drain well. Return pasta to pot, and add butter and 1/4 cup Parmigiano-Reggiano; mix gently until butter has melted. Add a little reserved cooking water to loosen.
- To serve, lift pasta into each of six shallow bowls. Spoon beef ragù over top. Sprinkle each bowl with a pinch of orange zest and rosemary, and a spoonful of cheese.
Nutrition Facts : @context http, Calories 738, UnsaturatedFat 17 grams, Carbohydrate 67 grams, Fat 35 grams, Fiber 6 grams, Protein 40 grams, SaturatedFat 15 grams, Sodium 917 milligrams, Sugar 7 grams, TransFat 2 grams
Tips:
- Choose the right cut of beef: For a rich and flavorful ragu, choose a cut of beef that is well-marbled with fat, such as beef shin or chuck roast. These cuts will become tender and flavorful as they cook.
- Brown the beef well: Browning the beef before adding it to the ragu is an essential step that helps to develop flavor and color. Be sure to brown the beef in batches to avoid overcrowding the pan, which will cause the beef to steam rather than brown.
- Use a variety of vegetables: A good ragu should include a variety of vegetables, such as carrots, celery, onions, and garlic. These vegetables will add sweetness, texture, and flavor to the ragu.
- Use a good quality wine: The wine you use in the ragu will contribute to its flavor, so be sure to choose a good quality wine that you enjoy drinking. A dry red wine, such as Cabernet Sauvignon or Merlot, is a good choice.
- Simmer the ragu for a long time: The longer you simmer the ragu, the more flavorful it will become. Simmer the ragu for at least 2 hours, or up to 4 hours for a truly rich and flavorful sauce.
Conclusion:
Beef shin ragu is a delicious and hearty dish that is perfect for a winter meal. Serve it over pasta, polenta, or mashed potatoes. It can also be used as a filling for ravioli or lasagna. If you are looking for a flavorful and satisfying meal, look no further than beef shin ragu.
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