This delicious, mouth-watering slow-cooked pulled beef ragu is the perfect alternative to your Sunday roast. It’s really easy to make, all you have to do is pop all of the ingredients into a slow-cooker or in a casserole pot on the hob and cook for about 6hrs. The meat will be fall off the bone tender and bursting with flavour thanks to the red wine and fresh bay leaf.
- 800g beef shin or brisket
- 2 carrots, roughly chopped
- 1 stick celery, roughly chopped
- 1 bay leaf
- 4 garlic cloves, bashed
- 250ml red wine
- 1 beef stock pot, we used Knorr
- 4tbsp tomato purée
- cooked pasta and fresh basil, to serve
- 50g Parmesan, grated
Put the beef, vegetables, bay, garlic, wine, stock pot, 200ml water and the tomato purée into a slow cooker and season. Cook on low for 6 hrs.
Alternatively, put the ingredients into a casserole with a scrunched up piece of wet greaseproof paper inside the lid and cook on the hob or in the oven on its lowest setting for 4-6 hrs.
Remove the meat to a board and pull the strands apart. Meanwhile, put the pot on the hob and reduce the sauce until thickened to your liking.
Check the seasoning, then put the meat back in the pot and mix together with the sauce. Serve with pasta, a sprinkling of Parmesan and basil.
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If you fancy trying something new with this recipe swap the beef for a similar cut of lamb instead