Beef and chorizo ​​ragout

Ingredients for 4 servings:

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

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours 40 minutes; Total time approx. 2 hours 55 minutes

yummy

Dice the meat and season with salt and pepper. Thinly slice the spring onions and chorizo ​​and set aside. Add oil to a large, heavy-based frying pan and fry the beef over high heat for 2-3 minutes. Once the beef has browned, remove it from the pan and set aside. Reheat the remaining oil in the pan and fry the chorizo ​​slices for 2-3 minutes, until the chorizo ​​has browned. Stirring constantly, add the garlic cloves and season with paprika. Cook for another minute until aromatic. Then add the meat, peeled tomatoes, stock, wine, tomato paste, bay leaves, and thyme. Bring to a boil once, then reduce the heat to low. Cover the pan and simmer for about two hours. Check occasionally to make sure there is enough liquid; if not, add a splash of wine. Now add almost all of the spring onions. Remove the lid from the pan and simmer for another 30-35 minutes, stirring occasionally. The meat should now be tender as butter, and the chorizo ​​slices should fall apart just looking at them. Serve the ragù in bowls and scatter the remaining spring onions on top. It takes just under three hours from carving the meat to serving.