Beef shin ragu with creamy polenta

Name: Beef shin ragu with creamy polenta
Total time: 2 h
Yield: 4
Ingredients: 1 kg beef shin off the bone, sinew removed; olive oil; 3 sprigs of fresh rosemary; 2 onions; 4 cloves of garlic; 2 sticks of celery; 175 ml Italian red wine; 1 x 400 g tin of plum tomatoes; 400 ml quality beef stock; 150 ml milk; 200 g coarse cornmeal; 60 g butter; 40 g Parmesan cheese

Rich, rib-sticking goodness

“This is an incredibly versatile stew, perfect with buttery polenta but equally great tossed through pappardelle or alongside creamy mashed potatoes and greens. ”

Serves 4

Cooks In2 hours

DifficultyNot too tricky

Jamie Magazine Beef

Nutrition per serving

Calories 490 25%
Fat 20.5g 29%
Saturates 10.5g 53%
Sugars 12.2g 14%
Salt 1.35g 23%
Protein 16.8g 34%
Carbs 51.3g 20%
Fibre 4.5g -

Of an adult's reference intake

Jamie Magazine

By Georgina Hayden

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Ingredients

1 kg beef shin , off the bone, sinew removed
olive oil
3 sprigs of fresh rosemary
2 onions
4 cloves of garlic
2 sticks of celery
175 ml Italian red wine
1 x 400 g tin of plum tomatoes
400 ml quality beef stock
150 ml milk
200 g coarse cornmeal
60 g butter
40 g Parmesan cheese

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Jamie Magazine

By Georgina Hayden

Tap For Ingredients

Method

Cut the beef into 3cm pieces.
Set the heat of your pressure cooker to medium–high, or place over a medium–high heat and add a good drizzle of olive oil.
Throw in the beef and season well with sea salt and black pepper.
Cook, turning regularly, until browned all over. Transfer to a plate and set aside.
Pick the rosemary leaves, peel the onions and garlic, trim the celery and finely chop it all together. Add to the pan with the rosemary. Reduce the heat and soften for 5 minutes.
Pour in the wine, bring to the boil and let it bubble until reduced by half. Add the tinned tomatoes and stock, then return the beef to the pan.
Secure the lid, bring the cooker to high pressure, then reduce the heat to low–medium and leave to cook for 45 minutes.
Meanwhile, make the polenta. In a medium saucepan, bring the milk to the boil with 775ml of water and a good pinch of salt.
Very slowly pour in the cornmeal in a thin stream, whisking constantly to avoid lumps. Stir for a few minutes until starting to thicken, then turn down the heat to low.
Cook for 30 minutes or so, stirring every 5 minutes, until thickened and coming away from the sides of the pan.
Stir through the butter, finely grate in the Parmesan and adjust the seasoning.
When the time is up on the pressure cooker, carefully release the steam and remove the beef with a slotted spoon.
Increase the heat to high and reduce the sauce for 5 to 10 minutes before mixing the beef back into the sauce, breaking up the chunks with the back of a spoon as you go.
Spoon the polenta into bowls and serve topped with the stew.