Beef & Chorizo Ragu with Hulk Mash (Kale Mash)
Rich, warming and perfect for a cosy meal, this beef and chorizo ragu is slow-cooked until beautifully tender. Served with bright green kale mash, it’s comforting, filling and ideal for feeding a crowd.
Prep Time
30 min
Cook Time
3h 30min
Difficulty
3
Serving Size
Serves 8
Ingredients
- 2kg Beef shin (cut into chunks)
- 200g Diced chorizo
- 4-5 tbsp Olive oil
- 2 Onions (finely chopped)
- 3 Carrots (finely chopped)
- 4 Celery sticks (finely chopped)
- 4 cloves Garlic (sliced)
- 3 tbsp Tomato purée
- 400ml Red wine
- 2 sprigs Rosemary
- 2 Bay leaves
- 2x 400g cans Chopped tomatoes
- 500ml Beef stock
- 1.5kg Rooster potatoes (peeled)
- 300g Kale leaves (blanched)
- 250ml Cream & milk (mixed)
- Grated Parmesan (to serve)
To Serve
Spoon a generous portion of the green kale mash (“Hulk mash”) intoa bowl. Top with a hearty ladle of beef and chorizo ragu and finish with a sprinkle of grated Parmesan.
Method
Preheat the oven to 160°C (140°C fan) or gas mark 3. Season the beef generously.
Heat 1 tablespoon of olive oil in a large flameproof casserole and brown the beef in batches until deeply coloured, using fresh oil with each batch. Once browned, drain the beef in a colander to remove excess fat.
Wipe out the pan and add the remaining oil. Sauté the onions, carrots, celery, and garlic with a pinch of salt over low-medium heat for 8–10 minutes until softened. Stir in the tomato purée and cook for a further 3 minutes.
Pour in the red wine and bring to a simmer, then add the rosemary, bay leaves, chopped tomatoes, and beef stock. Stir well, return the beef to the pot, bring back to the boil, then reduce to a simmer.
Cover and transfer to the oven for 2 hours 30 minutes. Uncover, stir, and cook for another 30 minutes to thicken slightly. Use a fork to roughly shred the beef through the sauce and adjust seasoning as needed. (Tip: this ragu tastes even better the next day.)
Meanwhile, boil the potatoes until soft and pass through a ricer or fine sieve to create a smooth mash.
In a small saucepan, gently heat the cream and milk until just boiling, then add the blanched kale. Blend this mixture into a vibrant green purée and Finally Fold the kale purée into the mashed potato until fully combined. Season to taste.To Serve
Spoon a generous portion of the green kale mash (“Hulk mash”) intoa bowl. Top with a hearty ladle of beef and chorizo ragu and finish with a sprinkle of grated Parmesan.
Chef’s Tips
- The ragu freezes brilliantly – perfect for batch cooking or easy weeknight dinners.
- For younger children, blend the kale finely into the mash for a smoother texture.
- Swap red wine for extra stock if preferred.
- Leftover ragu works well in pasta bakes or over jacket potatoes.
Chef’s Tips
- The ragu freezes brilliantly – perfect for batch cooking or easy weeknight dinners.
- For younger children, blend the kale finely into the mash for a smoother texture.
- Swap red wine for extra stock if preferred.
- Leftover ragu works well in pasta bakes or over jacket potatoes.
Love This Recipe?
Download or Share Our Beef &
Chorizo Ragu with Hulk Mash (Kale Mash)
You Might Also Like These Recipes
Discover more delightful recipes that complement your taste for guilt-free, delicious treats. From healthier desserts to tasty snacks, there's something for
everyone to enjoy.