Name: Slow cooker pulled beef ragu recipe
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: Serves: 6
Ingredients: 800g beef shin or brisket; 2 carrots, roughly chopped; 1 stick celery, roughly chopped; 1 bay leaf; 4 garlic cloves, bashed; 250ml red wine; 1 beef stock pot, we used Knorr; 4tbsp tomato purée; cooked pasta and fresh basil, to serve; 50g Parmesan, grated

By Jessica Ransom

published 20 July 2019

This delicious, mouth-watering slow-cooked pulled beef ragu is the perfect alternative to your Sunday roast. It's really easy to make, all you have to do is pop all of the ingredients into a slow-cooker or in a casserole pot on the hob and cook for about 6hrs. The meat will be fall off the bone tender and bursting with flavour thanks to the red wine and fresh bay leaf.

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Ingredients

800g beef shin or brisket
2 carrots, roughly chopped
1 stick celery, roughly chopped
1 bay leaf
4 garlic cloves, bashed
250ml red wine
1 beef stock pot, we used Knorr
4tbsp tomato purée
cooked pasta and fresh basil, to serve
50g Parmesan, grated

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Method

Put the beef, vegetables, bay, garlic, wine, stock pot, 200ml water and the tomato purée into a slow cooker and season. Cook on low for 6 hrs.
Alternatively, put the ingredients into a casserole with a scrunched up piece of wet greaseproof paper inside the lid and cook on the hob or in the oven on its lowest setting for 4-6 hrs.
Remove the meat to a board and pull the strands apart. Meanwhile, put the pot on the hob and reduce the sauce until thickened to your liking.
Check the seasoning, then put the meat back in the pot and mix together with the sauce. Serve with pasta, a sprinkling of Parmesan and basil.

Top Tip for making Slow cooker pulled beef ragu

If you fancy trying something new with this recipe swap the beef for a similar cut of lamb instead

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Jessica currently works as a Senior Food Writer at Future. She writes food and drink-related news stories and features, curates product pages, tests, and reviews equipment, and also develops recipes that she styles on food shoots. An enthusiastic, self-taught cook Jess adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines, and spirits.