Ok, so just because something takes ages to cook, it doesn't need to be intimidating or especially involved. This dish takes 3-4 hours from start to finish, but for almost all that time it's quite hands-off. This recipe is ideal to start in the middle of a weekend afternoon - almost all the actual work is at the beginning and takes about 20 minutes. Then you have a lazy afternoon ahead of you while your dinner cooks itself! It really cooks itself, just like in Beauty and the Beast. Your knives and forks will dance all around, your candlesticks will flirt saucily with you while your sauce cooks.
This ragout simultaneously rich and hearty as well as bright and peppy. Olives add salty bite and balance out the richness of the ragu.
beef and olive ragu with goats cheese
Adapted from Donna Hay Issue 68
- 1 pound fresh tomatoes or two cans tinned tomatoes
- 1 1/2 pounds stewing beef, beef shin or other beef cut suitable for slow cooking, cut into 1.5 inch chunks
- 2/3 cup kalamata or other olives of your choice
- whole bulb of garlic, peeled and smashed
- 2 shallots, sliced
- 2 cups beef broth
- 3 tbs grapeseed oil
- salt and pepper
- parsley, chopped
- goats cheese
In a large pot or dutch oven on medium high heat, sear beef on all sides until browned. Remove beef from pan and set aside.
Add shallots and garlic to the pan and sauté until translucent and fragrant. Add tomatoes, olives, beef, broth, salt and pepper. Bring to a boil and then reduce heat to a very gentle simmer. Cover with a lid and cook for 2.5-3 hours, until the beef is fall-apart tender.
Serve over pasta and top with parsley and crumbled goat cheese.
Try the grey stuff, it's delicious!