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)

Print Recipe Pin Recipe

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.