Whilst having to self isolate we’re going through our freezer finding all sorts of meat we’d forgotten we had. This delicious ragu is made with beef shin and cooked in the Instant Pot which gives it a lovely rich flavour. Didn’t have any celery but had some swede/rutabaga so used that
Keto Instant Pot Beef Shin Ragout
1 onion diced
1 carrot diced
2 sticks of celery chopped
300 grams mushrooms
3 cloves garlic sliced
5 rashers of bacon chopped
1 Tbsp tomato paste
1 can crushed tomatoes
1 Tbsp Apple cider vinegar
1 cup beef stock
1 Tbsp Mixed herbs
3 bay leaves
1.2 kg beef shin
1 tbsp olive oil
Turn on instant pot to sauté and add oil.
When oil is heated add onion and cook until softened.
Add beef shin and brown on both sides.
Add garlic, mushrooms, bacon and mixed herbs and cook for a few minutes, do not allow garlic to burn.
Add stock to deglaze the pan.
Add the rest of the ingredients.
Put on the lid with vent on sealed.
Switch to pressure cooker on high pressure for 35 minutes.
Allow to decompress for 10 minutes then quick release the rest of the pressure.
Remove lid, shred the meat, discard bones then add meat back to the sauce and stir. Season to taste.
Fish out the bay leaves if you can find them
Switch back to sauté and allow sauce to thicken.
Serve with konjak rice or noodles or cauliflower rice
You can grate Parmesan cheese on top.