This slow-cooked beef shin ragu is literally melting in your mouth. Cooked in a hearty red wine vegetable sauce is all you need.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Remove the bone and cut the beef into smaller cubes.
Over medium high heat, place the cooker and add olive oil.
Once the oil is warm, add the beef pieces and sprinkle with black pepper and salt, stir the beef and cook until it is browned on both sides. Take it out on a plate and set aside.
Peel the onion, carrots and garlic.
Together with celery, place everything in the food processor and pulse a few times. Once finely chopped, add the veggies into the cooker (where you prepared the beef. Add more olive oil if needed. Reduce the heat and simmer for 5 minutes.
Pour in the wine, higher up the heat to medium and bring to boil. Cook for 2-3 minutes.
Add chopped tomatoes and beef broth. Bring to boil and add the beef back to the cooker. Add rosemary, bay leaves and white vinegar. Add more salt and pepper if needed.
Make sure the beef is covered with liquid and then secure the lid, higher up the heat and bring the cooker to high pressure, then reduce the heat to low and leave to cook for 30-35 minutes (make sure pressure is medium).
When done, carefully and slowly remove the lid and take the beef out of the sauce. Remove rosemary and bay leaves as well.
Higher up the heat and bring the sauce to boil to reduce. Before adding the beef back into the sauce, pull the beef apart (It works pretty good with two forks).
After adding the beef, continue reducing the sauce on low heat for additional 15-20 minutes. Stir occasionally to avoid the meat sticking to the bottom of the cooker.
Serve with pasta or polenta.
Preparing In The Kitchen
Remove the bone and cut the beef into smaller cubes.
Over medium high heat, place the cooker and add olive oil.
Once the oil is warm, add the beef pieces and sprinkle with black pepper and salt, stir the beef and cook until it is browned on both sides. Take it out on a plate and set aside.
Peel the onion, carrots and garlic.
Together with celery, place everything in the food processor and pulse a few times. Once finely chopped, add the veggies into the cooker (where you prepared the beef. Add more olive oil if needed. Reduce the heat and simmer for 5 minutes.
Pour in the wine, higher up the heat to medium and bring to boil. Cook for 2-3 minutes.
Add chopped tomatoes and beef broth. Bring to boil and add the beef back to the cooker. Add rosemary, bay leaves and white vinegar. Add more salt and pepper if needed.
Make sure the beef is covered with liquid and then secure the lid, higher up the heat and bring the cooker to high pressure, then reduce the heat to low and leave to cook for 30-35 minutes (make sure pressure is medium).
When done, carefully and slowly remove the lid and take the beef out of the sauce. Remove rosemary and bay leaves as well.
Higher up the heat and bring the sauce to boil to reduce. Before adding the beef back into the sauce, pull the beef apart (It works pretty good with two forks).
After adding the beef, continue reducing the sauce on low heat for additional 15-20 minutes. Stir occasionally to avoid the meat sticking to the bottom of the cooker.
