Chinese/Hong Kong•comfort
Beef Ragu
Egg Wan's Food Odyssey recipe - Chinese/Hong Kong
- Prep time
- 30 min
- Cook time
- 2 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 medium carrots (chop finely)
- 3 stalks celery (chop finely)
- 1 large onion (chop finely)
- 4 cloves garlic (chop finely)
- 100 g bacon lardons
- 1.5 kg beef shin (dice it)
- 1 cup red wine
- 1 tsp fresh thyme (chop)
- 1 tbsp fresh rosemary (chop)
- 1 tbsp tomato paste
- 1 tin chopped tomatoes
- 1 pack beef stock (or water to cove the ingredients)
Instructions
- 1
Heat the oil in a stockpot with the strongest heat and add bacon first until the bacon oil starts to run. Then add carrots, garlic, celery, onion and tomato paste. Cook until all the vegetables start to caramelise. Stir occasionally.
- 2
Add beef and keep cook until beef is cooked on the outside. Add wine, stock, tinned tomato, rosemary and thyme and bring it to boil. Once the ingredients have started to boil, turn down the heat and simmer for at least 2 hours. Stir occasionally while simmering and after 2 hours it’s ready.