Beef & Chorizo Ragu with Hulk Mash (Kale Mash)

Serves: 8 Prep Time: 30 minutes Cook Time: 3h 30 minutes
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What you’ll need

  • 2kg Beef shin (cut into chunks)
  • 200g Diced chorizo
  • 4-5 tbsp Olive oil
  • 2 Onions (finely chopped)
  • 3 Carrots (finely chopped)
  • 4 Celery sticks (finely chopped)
  • 4 Garlic cloves (sliced)
  • 3 tbsp Tomato purée
  • 400ml Red wine
  • 2 Rosemary sprigs
  • 2 Bay leaves
  • 2x 400g cans Chopped tomatoes
  • 500ml Beef stock
  • 1.5kg Rooster potatoes (peeled)
  • 300g Kale leaves (blanched)
  • 250ml Cream & milk (mixed)
  • Grated Parmesan (to serve)

Method:

  1. Preheat the oven to 160°C (140°C fan) or gas mark 3. Season the beef generously.
  2. Heat 1 tablespoon of olive oil in a large flameproof casserole and brown the beef in batches until deeply coloured, using fresh oil with each batch. Once browned, drain the beef in a colander to remove excess fat.
  3. Wipe out the pan and add the remaining oil. Sauté the onions, carrots, celery, and garlic with a pinch of salt over low-medium heat for 8–10 minutes until softened. Stir in the tomato purée and cook for a further 3 minutes.
  4. Pour in the red wine and bring to a simmer, then add the rosemary, bay leaves, chopped tomatoes, and beef stock. Stir well, return the beef to the pot, bring back to the boil, then reduce to a simmer.
  5. Cover and transfer to the oven for 2 hours 30 minutes. Uncover, stir, and cook for another 30 minutes to thicken slightly. Use a fork to roughly shred the beef through the sauce and adjust seasoning as needed. (Tip: this ragu tastes even better the next day.)
  6. Meanwhile, boil the potatoes until soft and pass through a ricer or fine sieve to create a smooth mash.
  7. In a small saucepan, gently heat the cream and milk until just boiling, then add the blanched kale. Blend this mixture into a vibrant green purée.
  8. Fold the kale purée into the mashed potato until fully combined. Season to taste.

To serve:

Spoon a generous portion of the green kale mash (“Hulk mash” in our house!) into a bowl. Top with a hearty ladle of beef and chorizo ragu and finish with a sprinkle of grated Parmesan.

Chef’s Tips:

The ragu freezes brilliantly – perfect for batch cooking or easy weeknight dinners.

For younger children, blend the kale finely into mash for a smoother texture.

Swap red wine for extra stock if preferred.

Leftover ragu works well in pasta bakes or over jacket potatoes.