Beef Shin Ragu
Ingredients
1 tbsp olive oil
1 onion, small diced
3 cloves garlic, small diced
3 celery sticks, small diced
2 carrots, small diced
50 ml red wine
100ml beef or veg stock
1 tin chopped tomatoes
10g sugar
400g beef shin
Step 1:
Set your sous vide to: 75°C/167°F
Brown the beef shin quickly in hot oil in a large wide bottom pan & remove. (you want it to be brown on the outside & still pink in the middle)
Step 2:
‘Deglaze’ the pan with a splash of the veg stock then add the onion, celery, garlic & carrots. Gently fry & ‘sweat’ until very soft (about 20 mins). Add the wine, stocks & tinned tomatoes. Bring to the boil and cook for 20 mins
Step 3:
Add the sauce & beef to a vac pac bag (or a stacher bag) and use the water emersion technique to remove air (don’t try to vacuum seal as the sauce will go everywhere). Sous vide for 24 hours. Then add to your cooked pasta. (I recommend making fresh parpadelle).