Beef Shin Ragu With Polenta

13th December 2017 , by Damian Clisby

A rich and warming ragu served with soft, creamy polenta

Duration:
3.5 hours
Serves:
4
Ingredients
50ml
Olive oil
30g
Onion, finely chopped
30g
Carrots, finely chopped
30g
Celery, finely chopped
10g
Garlic, finely chopped
Small pinch
Saffron
1
Bay leaf
3g
Dried oregano
3g
Chopped rosemary and thyme
1kg
Diced beef shin, lightly dusted in gluten free flour
100ml
Red wine
1 litre
Chicken stock
15g
Paolo Petrilli tomato puree
A pinch
Salt and pepper
200g
Polenta di Storo (per person)
800ml
Water
100g
Butter
100g
Parmesan
Preparation
1.
Cook the vegetables and herbs with the olive oil until soft with no colour.
2.
Add the diced beef shin and cook for 20 minutes. Add the wine and stock and cook for a further 15 minutes.
3.
Then add the tomato puree and gently simmer for 2½ hours.
4.
For the polenta, allow a ratio of 4:1 water to polenta.
5.
Bring the water to the boil, whisk in the polenta and cook for 30 minutes on a gentle heat.
6.
Whisk in the butter and parmesan.
7.
To serve, ladle the ragu over the polenta and sprinkle with parmesan.

A rich and warming ragu served with soft, creamy polenta

Duration:
3.5 hours
Serves:
4
Ingredients
50ml
Olive oil
30g
Onion, finely chopped
30g
Carrots, finely chopped
30g
Celery, finely chopped
10g
Garlic, finely chopped
Small pinch
Saffron
1
Bay leaf
3g
Dried oregano
3g
Chopped rosemary and thyme
1kg
Diced beef shin, lightly dusted in gluten free flour
100ml
Red wine
1 litre
Chicken stock
15g
Paolo Petrilli tomato puree
A pinch
Salt and pepper
200g
Polenta di Storo (per person)
800ml
Water
100g
Butter
100g
Parmesan
Preparation
1.
Cook the vegetables and herbs with the olive oil until soft with no colour.
2.
Add the diced beef shin and cook for 20 minutes. Add the wine and stock and cook for a further 15 minutes.
3.
Then add the tomato puree and gently simmer for 2½ hours.
4.
For the polenta, allow a ratio of 4:1 water to polenta.
5.
Bring the water to the boil, whisk in the polenta and cook for 30 minutes on a gentle heat.
6.
Whisk in the butter and parmesan.
7.
To serve, ladle the ragu over the polenta and sprinkle with parmesan.

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15th February 2018 – 29th March 2018

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