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 meat and season with salt and pepper. Cut the spring onions and chorizo into thin slices and set aside separately.
2. Put the oil in a large, heavy pan and fry the beef in it over high heat for 2 - 3 minutes. As soon as it has turned color, take it out of the pan and put it on a plate.
3. Heat the remaining oil in the pan again and fry the chorizo slices for 2 - 3 minutes until the chorizo has also taken on color. Press the cloves of garlic while stirring constantly and season with paprika powder. Cook for another minute until it smells aromatic. Then add the meat, peeled tomatoes, stock, wine, tomato paste, bay leaves and thyme, bring to the boil once and then reduce the heat to the minimum, put a lid on the pan and simmer for about two hours. Occasionally check that there is still enough liquid, otherwise pour in a sip of wine.
4. Now add almost all of the spring onions. Leave the lid off the pan and simmer for another 30-35 minutes, stirring occasionally
5. The meat should now be tender as butter and the chorizo slices should fall apart just by looking at them. Arrange the ragout in bowls and spread the remaining spring onions on top.
6. In total, it takes just under three hours from cutting the meat to serving.