Beef Ragù Yorkie Recipe - Great British Chefs

Ingredients

• 2 large banana shallot
• 120g of white wine vinegar
• 40g of light brown sugar
• 2g of Kashmiri chilli flakes
• 3g of fine sea salt
• 100ml of whole milk
• 2 large eggs
• 2g of fine salt
• 85g of plain flour
• 100g of beef dripping
• 30g of rendered beef fat
• 2 sprigs of thyme
• 50g of Panko breadcrumbs
• 500g of beef mince
• 200g of beef shin, diced
• 100g of beef fat, or beef dripping or butter
• 350g of white onion, finely sliced
• 16g of fine salt
• 1 bouquet garni, (thyme, rosemary and bay leaf)
• 80g of cornflour
• 1l beef stock
• 250ml of red wine
• 25g of Marmite
• 2 large shallots, finely sliced
• 30g of vegetable oil
• 3g of salt
• 3g of MSG (monosodium glutamate) powder
• 350g of pitted dates
• 30g of tamarind paste
• 2 russet apples, peeled and diced
• 150g of cider vinegar
• 200ml of prune juice, apple juice or water are also fine
• 60g of dark brown sugar
• 40g of honey
• 10g of parsley, finely chopped
• freshly ground black pepper