Bring the flavour with Bullshot
No matter what you’re cooking this week, the incredible Bullshot will not let you down. It’s certainly our secret ingredient in the kitchen! This beef ragú might seem a mundane choice, but here at Bullshot, we love giving classic dishes a new life with our deeply flavoured bone broth. So, we have used the rich beef broth to complement the meat in this recipe and inject serious flavour to liberate this traditional Italian dish.
Your new cupboard staple
We love unleashing deep, meaty flavours into our culinary creations, and we encourage you to join us and make Bullshot your go-to when rustling up something delicious. Whether it’s a satisfying soup, a delectable stew or another marvellous concoction, Bullshot will ignite the flavours in your dishes to their maximum, and you’ll find yourself reaching for a bottle of that wonderful broth every time you get cooking. So, don’t be shy and give this exquisite ragú a go!
Exquisite Beef Ragú Recipe
Ingredients
Servings: 6
- 1.2kg beef shin, cut into chunks
- 5 tbsp olive oil
- 2 onions, finely chopped
- 3 carrots, finely chopped
- 4 celery sticks, finely chopped
- 4 garlic cloves, sliced or crushed
- 3 tbsp tomato purée
- 400ml red wine
- 2 rosemary sprigs
- 2 bay leaves
- Salt
- Pepper
- 2 x 400g cans chopped tomatoes
- 500ml Bullshot Beef Bone Broth
- Parmesan cheese, grated (to serve)
Cooking Method
1. Preheat the oven to 160°C/140°C fan/gas 3 and season the beef thoroughly with salt and pepper. In an oven-proof casserole dish over a high heat, heat 3 tbsp of olive oil and add the seasoned beef. Fry for around 15 minutes until browned. Once ready, remove the beef from the pan and drain the oil. If you don’t have a dish large enough, you can do this step in batches, using 1 tbsp of oil per batch.
2. Place the dish back on the heat. Add the remaining 2 tbsp of olive oil, followed by the onions, carrots, celery, garlic, and a pinch of salt, and cook for approximately 10 minutes until the onions have browned and the veg has softened.
3. Stir in the tomato purée and continue to cook for another few minutes. Next, add the wine, rosemary, bay leaves, tinned tomatoes and Bullshot broth. Season with salt and pepper and bring to the boil.
4. Add the beef back into the sauce and reduce to a simmer. Cover with a lid or kitchen foil, and place in the oven for 2.5 hours. Remove the cover and give everything a good stir. Leave uncovered and place the dish back into the oven for another 30 minutes.
5. Once cooked and just before you’re ready to serve, use two forks to roughly shred the beef, and season some more if needed. Serve with a dusting of parmesan cheese and fresh rosemary.
Serve this with tagliatelle or pappardelle pasta for a fortifying and delicious supper!