Gochujang beef shin ragu
A classic ragu with gochujang for a kick
Ingredients -
1.2 kg beef shin (bone in - chopped to 3-4inch cubes
)
1.5 carrots (finely chopped
)
1.5 onion(s) (finely chopped
)
1.5 sticks celery (finely chopped
)
3 cloves garlic (minced
)
2.5 tbsp tomato paste
2.5 tbsp gochujang
3 sprigs thyme
450 ml beef stock
1.5 can tomatoes (Peeled plum tomatoes are best)
200 g parmesan
500 g pasta (rigatoni or pappardelle)
Instructions
1
Turn the oven to 160C. Brown the beef on all sides on a medium-high heat.
2
Once browned on all sides (see pic) take out the beef, turn the heat down and add in the mirepoix: carrots, celery, onions and garlic. Cook for 10 minutes or so until softened.
3
Add in the thyme, gochujang & tomato paste and cook for a few minutes. Then add the red wine and deglaze - cook till about half reduced (see pic).
4
Add in the tomatoes & beef stock and seasoning, return the beef to the pot - the beef pieces should be pretty much submerged in the liquid.
5
Place the pot in the oven for a minimum of 2 hours but aim for 4 for extra tender beef.
6
Take out the pot, remove the beef pieces - debone & shred the beef with two forks. Remove the thyme sprigs and add the beef back in. Simmer on low heat for roughly 45 mins or until the enough liquid has evaporated (see pic)
7
Meanwhile, cook pasta according to instructions. To serve, remove some of the ragu mixture to add at the end, mix your pasta and remaining ragu, then plate with the ragu on top, and a big grating of parmesan!
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