#Organuary 2020! My Beef Shin Ragu is OFFALY Good (Recipe)

beef shin ragu#Organuary 2020 is a very good time to make my slow-cooked and deeply nourishing Offaly Good Beef Shin Ragu. I’m starting the new decade with a resolution to play my part in reducing food waste, respect the animals that feed us and support a regenerative environment.

To celebrate #Organuary, I’ve created some one-pot January deliciousness with this Offaly Good Beef Shin Ragu. It’s chock full of 100% organic grass-fed and finished Hereford beef shin (Cathy and Ian at Cotswold Beef) and Angus beef liver, kidney and heart (Ben and Charlotte at Fordhall Farm).

I promise you these guys are the real deal… I highly recommend you check out their websites and pay them a visit!

Why is 100% grass-fed and finished meat important?

Raising livestock organically on diverse pastures throughout their whole life:

– enriches our soils and our environment
– is an ethical process
– is better for the animals’ welfare and contentment
– is nutritionally superior for we humans!

 
Print Recipe
Offaly Good Beef Shin Ragu - 100% grass-fed!
Offaly good beef shin rags
Course Main Dish
Servings
Ingredients
Course Main Dish
Servings
Ingredients
Offaly good beef shin rags
Instructions
  1. Set the oven at 180 degrees (Fan) or Gas Mark 6. Set the oven at 180 degrees (Fan) or Gas Mark 6 Add the remaining ingredients and bring everything very gently just up to the boil. This is a slow cook dish, so DON’T boil furiously or the meats will tighten and toughen.
  2. Over a low heat, gently sauté the first 10 ingredients in a flame/oven-proof deep lidded casserole, until the meat has just changed colour.
  3. Add the remaining ingredients and bring everything very gently just up to the boil. This is a slow cook dish, so DON’T boil furiously or the meats will tighten and toughen.
  4. Cut a circle of parchment paper a little larger than the diameter of the casserole dish and scrunch it up.
  5. Push the meat down well into the liquid (at this point, there won’t be much liquid but there will be plenty when the liquid from all the ingredients leaches out) and then place the disc to cover the surface of the casserole, pressing down gently and letting it come up the sides of the casserole dish. This will keep the surface moist and prevent liquid evaporating.
  6. Cover casserole dish with the lid and place it into the oven at 180 degrees for 10 mins or so, remove from the oven and give everything a good stir.
  7. Push the meat back down, replace the parchment paper and lid and reduce the heat to 130-135 degrees or Gas Mark 2.
  8. Cook for around 4 hours, until the shin is meltingly tender.
  9. Stir occasionally if you can; if the ragu looks too dry, then add a little more stock or water.
  10. If you want to thicken the liquid you can use a little organic gluten-free flour, cassava flour, organic cornflour or arrowroot. Be cautious about using xanthan gum as a thickener if you have intestinal issues and personally, I’d avoid carrageenan completely.
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Is this Offaly Good Beef Shin Ragu actually good for you?

As I explain in my book (see below), traditional cultures valued every part of the animal and particularly prized offal and organ meats… so much so, that they preferentially consumed the organ meats over the lean muscle meats. And they were wise to do so… offal and organ meats are amongst the most nutrient-dense superfoods on the planet. These powerhouses are rich in anti-inflammatory vitamin A anti-oxidants; rich in heart and brain-protective B vitamins and in CoQ10; a powerful tool in preventing anaemia; and an important aid to fertility and healthy pregnancy.

Liver from grass-fed animals is one of the most nutrient-dense foods available to us and practically every cuisine has a number of liver specialities. Liver is immensely rich in true vitamin A, and Dr Weston A. Price found that the diets of the traditional peoples he studied contained at least 10 times more vitamin A from animal sources than did the Standard American Diet of his day. No doubt he would find an even greater difference now!

It’s winter and we all need immune support and because I have autoimmune arthritis, I’ve added home-made beef bone broth and plenty of anti-inflammatory spices (onions, garlic, fresh ginger, fresh turmeric, clove, paprika and cinnamon), antioxidant organic cacao and a good teaspoon of finely grated organic orange zest!

I’ll serve this amazing ragu with a tumble of roasted, roughly mashed and well peppered colourful root veg like carrots, swede and celeriac, and a serving of well-cooked cavolo nero or kale – all seasonal, fibre-rich and gut-supporting and packed with phytonutrients (as is the paprika and orange zest btw). Steamed, buttered and peppered leeks are good too, and I’ll serve a tablespoon or two of my own pro-biotic rich kimchi (spicy red kraut).

By-the-way, if you enjoy pasta (and, occasionally, I do) please choose organic (think glyphosate) and even better, have a go at making your own: fettuccine or slightly wider pappardelle are perfect with this chunky ragu and so worth the effort for the occasion of eating such goodness!

 

 

A note about food quality and provenance

Your health is your wealth – please invest in yours and try your best to source your ingredients as well as you are able, even if this means making sacrifices elsewhere. As we shall see, pasture-raised and finished organic meats, dairy, eggs and wild-caught fish have a vastly superior nutritional profile, as do organic or cleanly-raised and grown fruits, vegetables and herbs.

Not only do real food producers and suppliers care about their product, but they are also stewards of our environment too. Where the food is of high quality, you can have confidence about the stewardship of the environment in which it is grown and produced.

Be brave and ask questions – the Real Food Campaign UK’s website has helpful information portals and resources for citizens, health professionals and growers and producers to guide you.

💪 Giving your body DEEP nutrition just couldn’t be simpler!

You’ll find this recipe, other delicious offal recipes in the chapter ‘Meat is a Treat and Offal isn’t Awful’ in my book (see below), where you’ll also find recipes for bone stocks and broths, kimchi and other fermented foods and a chapter on the medicinal and culinary use of herbs and spices.


Have you heard the exciting news about my book?!

Things have moved so fast with Once Upon a Cook – Food Wisdom, Better Living that I’ve been updating the content and it will be republished with a NEW TITLE ‘The Real Food Solution’ in February 2020!

Liz Keaney: Naturopathic Nutritionist, Speaker, Author, Transformational Coach

(5.0 out of 5 stars- 1 January 2020 Verified Purchase)

“IF YOU CARE ABOUT YOUR HEALTH – READ THIS BOOK

“This book is an absolute must for anyone that cares about their health. Izabella eloquently explains that food isn’t just fuel for the body; food carries its own information that can be read by our cells giving the capacity to influence our microbiome, immunity, digestive systems, hormones, gut flora, inflammation ie: our overall health.

It reveals the truth regarding foods we’ve dubiously been led to believe are healthy/unhealthy so we can make more discerning choices in favour of our health. Absolutely packed with information, it felt as though it represented a lifetime’s work on behalf of the author. Exceptional – highly recommended. Hippocrates was right ‘Let food be thy medicine and medicine be thy food.”

 

If you, or someone you know, would like a chat about a worrying health issue please reach out for a 30-minute health consultation. I may be able to help directly, or sign-post your sources that can be of help and support.

Izabella Natrins

After 30 years in the health space, I'm here to share and use my expertise and experience to help women to create the true health they deserve. My Femergy@40 Nutrition and Lifestyle Health Coaching and Resilient Weight-Loss programmes empower, support and inspire women who are fighting fatigue, struggling with overwhelm, weight gain, sleep, energy and niggling or multiple diagnosed health issues, to find hope and optimism, regain confidence and create much better health. My book 'The Real Food Solution' 2020 (updated from Once Upon a Cook 2019) is an evidence-based treasury of real food wisdom and a call to action to change the way you eat, create more energy, vitality and better health and support a sustainable planet ... with traditional foods. I'm a qualified real food nutrition and lifestyle health expert, holistic health coach, nutritional chef and a writer, a speaker and a partner, mum & grand-mum.

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