Slow Cooker Beef Shin Ragu

Whilst an ordinary ragu with beef, pork, lamb or even in my case turkey mince is a beautiful thing in its' own right, if you have the time, this Slow Cooker Beef Shin Ragu, really does bring this up a notch; it's rich, unctuous, glossy and the meat shout fall apart. 

As with most cheap cuts of meat, beef shin benefits from low and slow cooking and cooked in this sauce, in the slow cooker, the meat will just break away at the slightest touch of the spoon and melt in your mouth. You can easily source beef shin at any butchers, and Morrisons often stocks this; but if you do struggle this would work with other cuts of stewing beef.

If you haven't got a slow cooker, then you could cook exactly as below, just in a casserole pot either low on the hob for 3-4 hours or in the oven at about 150 degrees, and covered with a lid. 

I am a recent slow cooker adopter (Crockpot) and have to say they are a handy purchase, particularly mid-week. While we've been working from home, I've found it really useful to throw some ingredients into the slow cooker first thing; and then can spend some time with the kids when logging off from work before having to tend to dinner. 

This dish does take a small amount of prep in frying off the meat in some seasoned flour, which you could omit from doing if you're time poor, but it does help to thicken your sauce and make it thicker and glossier. 

Often a ragu uses red wine, but I prefer white wine, and I would say use any open bottle; if it's good enough to drink, it's good enough to use.

The below serves 4-5 and can be frozen once cooked so is great for batch cooking too.

Slow Cooker Beef Shin Ragu

Here's how:

• 450g beef shin
• 3 tbsp plain flour
• Drizzle olive oil
• 1 large white onion
• 2 cloves garlic
• 2 carrots
• 2 celery sticks
• 1 jar passata (or use 1 tin of chopped tomatoes)
• 2 tbsp tomato puree
• 1 glass of white wine (you can use red wine if you prefer)
• 1 tsp balsamic vinegar
• 1/2 tsp sugar
• 1 tsp dried cinnamon
• 1 tsp dried oregano
• 1 tsp dried rosemary
• 3-4 tbsp boiled water
• 2 bay leaves
• 1 chicken stock cube
• Salt and black pepper

Firstly place a frying pan on a medium heat and drizzle in some olive oil.

In a small bowl, place the plain flour and season generously with salt and black pepper. Mix a little and then take the beef shin and coat it in the flour so all of it is covered. Now sear it in the pan, just allow it to gently brown on each side. Repeat until each piece of beef shin is seared and then place into the slow cooker.

Peel and finely dice the onion and mince the garlic and add to the slow cooker. 

Finely slice the celery and peel and dice the carrot and add to the slow cooker. 

Pour in the passata, white or red wine and balsamic vinegar. Make the chicken stock cube up in the 3-4 tbsp of boiled water and pour in. 

Add the sugar, cinnamon, oregano, rosemary, bay leaves and then season generously with salt and black pepper. Give a stir and pop the lid on and cook. I use the lower setting and try to cook for 4-6 hours if time allows, but if you are pushed for time cook in 2-3 hours on the higher setting. 

Do not touch the slow cooker for the first hour of cooking to allow it to build up enough heat, and then every 30 minutes or so, carefully open the lid and give a gentle stir. 

To test the meat is cooked through, just use a metal fork or spoon to gently pull at it, it should break up really easily and you know this will be cooked through and delicious.

Serve with your choice of pasta; we prefer the usual spaghetti or tagliatelle but my kids love it with penne or farfalle. Before you drain your pasta, be sure to take 1-2 tbsp of the pasta water and add it to the ragu and mix it through with the pasta before serving - it helps the sauce to stick to the pasta and give it a good coating. Serve with some Parmesan, Pecorino or even Cheddar grated over.

Slow Cooked Beef and Lentil Curry

This curry is a slow cooked sensation; warming, hearty and filling with plenty of goodness.

This dish is filling on it's own but can also be served with some rice or breads.

Using braising steak, makes it an economical family meal, but it does take a few hours to cook. It takes very little preparation though, I like to cook it on a Sunday, for dinner on Monday or Tuesday. There’s nothing better than returning from work to such a delicious, already-prepared meal.

The below serves 3-4

Slow Cooked Beef and Lentil Curry

Here’s how:

• 400g braising steak
• 6 sping onions
• 3 garlic cloves
• 2 chillies
• 3cm piece of fresh ginger
• 1 tin tomatoes
• 400g passata
• 2 tsp ground cumin
• 2 tsp garam masala 
• 2 tsp turmeric
• 150g red split lentils
• Rapeseed or groundnut oil
• Water
• Salt and pepper to taste
• Handful fresh coriander leaves
• 1-2 tbsp natural yoghurt (optional)

Firstly drizzle about a tablespoon of the oil you’re using into a heavy bottomed pan and place on a low heat.

In the meantime, finely slice the spring onions, garlic, chillies and ginger and add to the pan to offer some great base flavours.

Whilst these are sauteeing in the pan, take the braising steak and cut into large chunks. Take the salt and pepper (I use white) and season generously. You can omit the salt if preparing for small children.

Add to the pan to sear, turning to ensure every side of the meat pieces are browned.

Now add the chopped tomatoes and passata, stir well and continue to cook on a low heat for an hour. Ensure to stir every so often, to make sure it isn’t sticking to the bottom of the pan.

Rinse and drain the lentils and add these to the pan now, cook for a further 1.5 hours, continuing to stir every so often. If the liquid of the dish reduces significantly and you're worried about it being too thick, add a little water.

Before seving with your choice of accompaniments, roughly chop the coriander, retaining a few leaves for garnish, and stir through the chunky curry.

Once dished up, add the yoghurt on top and scatter over the remaining coriander leaves. Enjoy!