Beef and Chorizo Ragout

Summary

Ingredients

• 600 g beef brisket
• 175 g chorizo
• 50 g tomato paste
• 400 g tomato (s), peeled, from the can
• 250 ml beef stock
• 125 ml red wine
• 2 cloves garlic)
• 3 bay leaves
• 1 teaspoon paprika powder
• 1 bunch thyme, fresh
• 4 spring onion (s)

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Instructions

1. Dice the beef and season with salt and pepper. Slice the spring onions and chorizo thinly and set aside separately.
2. Heat oil in a large heavy pan over high heat. Fry the beef for 2-3 minutes until browned, then remove to a plate.
3. Heat oil in the same pan over medium-high heat. Fry the chorizo slices for 2-3 minutes until browned.
4. Add the crushed garlic and stir constantly. Season with paprika powder and cook for 1 minute until fragrant and aromatic.
5. Return the beef to the pan. Add the peeled tomatoes, beef stock, red wine, tomato paste, bay leaves, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for about 2 hours. Check occasionally that there is still enough liquid and add more wine if needed.
6. Add most of the spring onions, remove the lid, and simmer for 30-35 minutes over low heat, stirring occasionally.
7. Transfer the ragout to bowls and top with the remaining spring onions.