Pick n Pay freshlyblogged challenge #2
This delicios recipe was inspired by a very interesting ingredient list (see list below) I received from Pick n Pay for their freshlyblogged competition. See list of ingredients and rules below.
As a family, when I was growing up we used to eat “mince and pasta” every Saturday. You see we used to have dishes for Monday, Tuesday etc. and this was our Saturday dish. So l decided last Saturday that I wanted to make a ragù with the beef shin and I replaced the pasta with carrot and potato crush. I also added fresh parsley to the ragù and the crush for that fresh Italian originality. This crush with pepper and butter was also something I grew up with during my childhood. I remember it was one of my dads’ favourite dishes – he loved to scoop it onto his plate while it was still piping hot. He always added that extra bit of butter and a pinch more black pepper. He was so in my thoughts when I made this dish. You would have loved it dad… today I missed you so much. Love always…
Ingredient List and rules for challenge #2
1 Knorr beef stock pot
1 Block of beef suet
1 Punnet PnP Soup Mix (containing one potato, one carrot, one celery stalk)
500g Beef Shin
PnP star anise
PnP white wine vinegar
You may omit one ingredient (except the 1 Knorr Beef Stock Pot) from the above list.
You may add two fresh ingredients (fruit, vegetables or herbs)
You may add one grocery item.
You can use any and all ingredients from the approved Freshly Blogged Pantry List. Olive oil, Vegetable oil, Salt, Pepper, Flours (cake, wholewheat, bread and self raising), Baking powder, Bicarbonate of soda, Yeast, Butter, Milk, Eggs, Sugar (granulated, castor, icing, brown and treacle),Stock (powder or liquid – beef, chicken, fish, vegetable)
- 2Tbsp (30ml) Atora shredded suet
- 1Tbsp (15ml) Olive Oil
- 350g Boneless beef shin, cut into small blocks
- ½ Cup (50g) Carrots, cut into very small blocks
- ½ Cup (50g) Celery, sliced finely
- 1Tbsp (15ml) White wine vinegar
- 1 Cup (250ml) Water
- 1 Beef stock pot
- ½ Cup (125ml) Milk
- 600g Ripe red tomatoes grated
- Milled black pepper
- 3Tbsp (45ml) Parsley coarsely chopped
- Potato and carrot crush
- 1 Cup (150g) Potato, cut into blocks
- 1 Cup (150g) Carrot, cut into blocks – cut potatoes and carrots in the same size blocks so they can cook evenly
- 1 ½ Tbsp (22.5 ml) Butter
- 1Tbsp (15ml) Parsley coarsely chopped
- ⅛ tsp (0.6 ml) Salt
- Big pinch of milled black pepper
- To serve
- Olive oil
- ½ Tomato, deseeded and chopped into small blocks
- Parmesan cheese to serve
- Ragù - Heat the suet and olive oil in a pot. Add the beef and sauté over medium heat until brown. Take the meat out of the pot and set aside.
- Add the carrots and celery into the same pot and cook gently for two minutes.
- Transfer the beef back in the pot and add the water, vinegar and stock pot. Cook stirring occasionally, until all the water has evaporated.
- Add the milk and cook until the milk has evaporated, stirring occasionally.
- Next add the grated tomatoes and stir well. When the pot starts to bubble turn down the heat to the very lowest so the ragù can cook at a simmer.
- Cook uncovered for a minimum of 1 ½ hours stirring occasionally. If it starts to reduce too much add little water and continue to cook. When cooked taste and correct the seasoning.
- Add the parsley to the sauce, stir and serve over the potato mash.
- Potato and carrot crush - Boil carrots and potatoes together till cooked.
- Crush with a fork – this is not mash so we don’t want it fine like mash.
- Add the rest of the ingredients – mix well and serve hot with ragù.
- To serve - drizzle with good olive oil add some parmesan shavings and finally add the chopped tomato blocks and a few extra sprigs of parsley.