Delicious UK - (05)May 2020

eat well every day.

Beefshinandaleragù

SERVES10-12(OR5-6TWICE).HANDS-ON

TIME 30 MIN,OVENTIME4-4½ HOURS,

SIMMERING TIME 15 MIN

MAKE

AHEAD

Cooktheragùtotheend

ofstep6,thencool,cover

andstore in the fridge

for3-4days.

• FREEZEforupto3 months.
  Defrostinthefridgeovernight,
  thenreheatuntilpipinghot.

KNOW-

HOW

Soffrittoisa dicedvegbase

forItaliansoups/stews.You

canbuyfreshorfrozen(use

straightfromthefreezer)ormake

yourown:onion,carrotandcelery,

all finely chopped in a 2:1:1 ratio.

• 2-3tbspvegetableoil


• 2kgBritishbeefshin, cut into
  largechunks


• 40gbutter


• 500gsoffritto(seeKnow-how)


• 5 garliccloves,crushed


• 4 tbsptomatopaste


• 3 anchovyfilletsinoliveoil,
  drainedandchopped


• 1 tbspEnglishmustard


• 750mldarkale


• 2 x 400gtinschoppedtomatoes


• 1 litregoodqualitybeefstock


• 1 tbspWorcestershiresauce


• Mashedpotatoesorcooked
  pappardellepastatoserve


• Choppedfresh parsley to serve
  (optional)

YOU’LLALSONEED...

• Large hob-safe lidded casserole

1 Heattheovento180°C/160°Cfan/

gas4.Heat1 tbspoftheoilinthe

casseroleovera medium-highheat.

Seasonthebeef,thenaddtothe

casseroleinbatches,addingextra

oilif needed.Fryfor6-8minutes,

turninghalfwaythrough,until

browned.Setasideona plate.

2 Deglazethepanbyaddinga good

splashofwaterandscrapingthe

bottomwitha woodenspoonto

releaseanycrispybits,then pour

intoa jugandsetaside.

3 Heattheremaining2 tbspoil

andbutterinthepan,thenaddthe

soffrittoandthegarlicwitha pinch

ofsalt.Cookovera mediumheat

for10-15minutesuntilsoftenedand

startingtocolour.Addthetomato

paste,anchoviesandmustard,

thenstir.Pourinthealeand

bubblefor4-5minutes,thenadd

the chopped tomatoes, beef stock

andreservedliquidfromstep2.

4 Returnthemeattothepanalong

withanyjuicesfromtheplate,stir,

thenbringtoa simmer.Coverand

putintheoventocookfor3 hours.

5 Removethelid,stir,thencook

uncoveredfor1-1½hoursmore

untilthemeatisfall-aparttender.

6 Removethemeatfromthesauce,

thenshredusing2 forks,discarding

anycartilage.Putthepanover

a mediumheatandbubblegently

for 15 minutestoreducefurther.

Returnthemeattothepan,stir

intheWorcestershiresauce,

thentasteandseason.

7 Servewithmashorstirinto

pasta,toppedwithparsley if you

like.SeeMakeAhead.

PERSERVING(FOR12)328kcals,

12.6gfat(4.8saturated),40.2g

protein,10.6gcarbs(9.8gsugars),

0.8g salt, 2.6g fibre →

EASY SWAP

Swapbeeffor

lambandalefor

a bottleofred

wineandomit

themustard.

Ifyouprefer,

add1 tspMarmite

insteadofthe

anchovies.

PHOTOGRAPH: MIKE ENGLISH. FOOD STYLING: SOPHIE AUSTEN-SMITH. STYLING: VICTORIA ELDRIDGE