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Slow-cooked beef with soffritto
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2 x packs British beef shank joint (each pack about 750g, 1.5kg total)
1 tbsp oil
400g pack Cooks’ Ingredients Soffritto Mix
77g pack Cooks’ Ingredients Diced Beechwood Smoked Pancetta
550g pack Cooks’ Ingredients Casserole Vegetables
1 tbsp sun-dried tomato paste
400g can chopped tomatoes
200ml beef stock
1. Preheat the oven to 170˚C, gas mark 3. Cut the meat into large chunks. Heat the oil in a frying pan and brown the beef including the bone then transfer to a casserole dish.
2. Add the soffritto mix and pancetta to the frying pan and fry for 3 minutes then add the casserole vegetables and continue to cook for 3 minutes. Stir in the tomato paste, tomatoes and stock, bring to the boil then pour into the casserole dish. Season then cover and cook for 3 hours or until tender.
Typical values per serving:
This recipe was first published in January 2017.