Beef & Chorizo Ragu With Crispy Potatoes Recipe

Beef & Chorizo Ragu With Crispy Potatoes

Ingredients

  • 1/4 cup (60mL)
    olive oil
  • 2kg
    chuck steak, fat removed, cubed
  • 1 (170g)
    chorizo sausage, thinly sliced
  • 2
    garlic cloves, crushed
  • 2 tsp
    paprika, ground
  • 2 x 400g
    chopped tomatoes
  • 1 1/2 cups ( 375mL)
    reduced salt beef stock
  • 1/2 cup (125mL)
    red wine
  • 1/3 cup (90g)
    tomato paste
  • 4 sprigs
    fresh thyme
  • 6
    shallots, halved
  • 30g
    butter melted
  • 1.2kg
    potatoes, peeled, sliced thinly
  • 1/2 cup (125mL)
    cream
  • 2 tbsp
    chopped fresh sage

How to Cook

Prep Time: 20 minutes | Cooking Time: 150 minutes
  1. Heat 2 tbsps of oil in a large heavy-based saucepan over medium-high heat. Cook beef for 5 minutes or until browned. Remove from pan; reserve.

  2. Heat remaining oil in pan. Cook chorizo for 2-3 minutes or until golden. Add garlic and paprika; cook, stirring, for 1 minute. Add reserved beef, tomato, stock, wine, tomato paste, bay leaves and thyme. Bring to the boil. Reduce heat to low. Cover and cook, stirring occasionally, for 2 hours.

  3. Add shallots to pan. Uncover and cook, stirring occasionally, for 30-35 minutes or until the beef is tender and liquid has reduced and thickened.

  4. Meanwhile, to make crispy potato stacks, preheat oven to 200°C/ 180°C fan forced. Divide melted butter between 12-hole (1/3 cup/80mL) muffin pans. Combine potato, cream and sage in a bowl. Season well with salt and pepper. Divide potato mixture among the prepared muffin pans, stacking the potato slices. Bake for 40-45 minutes or until golden brown and tender. Set aside for 5 minutes to cool slightly.

  5. Arrange potato stacks, overlapping slightly, over the beef. Serve with a leafy green salad.

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