There is something to be said for using the slow cooker to do most of the heavy cooking work out of tough, inexpensive cuts of meat.
Take a shin of beef for example, something that normally needs to be left to cook for a long period of time, but whop leaves the oven on all day when your out at work?
Slow cooking this meat is simply the way forward, and the recipe is below:
2 Celery Stalks, chopped finely
2 Carrots, chopped finely
2 Onions, chopped finely
1 piece of Beef Shin
1 Pint of Beef Stock
2tbsp Tomato Puree
1/2 Tin Chopped Tomatoes
50g Parmesan Cheese
1. Put the celery, carrot, onions, beef shin and stock into a slow cooker. Cook on high for 8 hours.
2. When cooked, remove the bone and break up the meat. Decant the stock into a saucepan, and put it onto a high heat. Reduce by half.
3. Add in the tomato puree, and cook out for 5mins. Add in the chopped tomatoes and cook down for 10mins, until the sauce becomes glossy.
4. Add in the meat and half the parmesan and mix, then put some spaghetti on to boil.
Serve the Ragu with the spaghetti, and put the rest of the parmesan parmesan on top!