Slow Cooked Brisket Ragu
A snowfall of grated Parmesan, torn basil leaves and a slow drizzle of grassy extra virgin olive oil over the tangle of pappardelle.
Ingredients
Serves 6- 1200 gbeef brisket, rolled or flat, in one piece
- 300 mlbeef stock
- 2carrots, roughly chopped
- 2 x 400gtins chopped tomatoes
- 2 tbsptomato purée
- 2large onions, roughly chopped
- 4garlic cloves, roughly chopped
- 3fresh rosemary sprigs, optional, removed before serving (optional)
- 250 mlred wine
- 1 tspcaster sugar
- 2 tbspolive oil
- 3bay leaves, optional, removed before serving (optional)
- 2celery sticks, finely diced
- Fine salt, to taste
- 450 gdried pappardelle or linguine, optional (optional)
- Black pepper, to taste
Method
- Heat the oven to 150°C fan. Pat the brisket dry and season with salt and pepper. Heat the olive oil in a large ovenproof casserole over medium-high heat. Brown the brisket on all sides, allowing 12–15 minutes in total, then lift onto a plate.
- Add the roughly chopped onions, carrots and celery to the same casserole. Cook over a medium heat for 8 minutes until starting to soften and turn golden at the edges. Add the roughly chopped garlic and cook for 2 minutes more until fragrant.
- Pour in the red wine and bring to a vigorous boil, scraping up all the browned bits from the base of the pan. Let it reduce by half over 4 minutes.
- Stir in the chopped tomatoes, beef stock, tomato purée and sugar. Add any optional rosemary sprigs and bay leaves. Season well and bring to a simmer.
- Return the brisket to the casserole, sitting it on top of the sauce. It will submerge partway. Cover tightly with a lid (or foil) and transfer to the oven. Braise for 3½–4 hours, turning the brisket halfway through, until it is completely tender and falling apart when prodded with a fork.
- Lift the brisket onto a board and rest for 10 minutes, then shred with two forks. Remove any rosemary and bay from the sauce. If the sauce is thin, simmer on the hob for 10 minutes until it coats a spoon.
- Return the shredded beef to the sauce and taste before adding salt and pepper. If serving with pasta, cook the measured dry pasta according to the packet and toss with the ragu. For leftovers, cool in shallow containers within 2 hours, refrigerate and use within 2 days, or freeze for up to 3 months. Defrost in the fridge and reheat until piping hot throughout.
Per serving
- kcal
- 588
- protein
- 37.4g
- fibre
- 3.7g
- carbs
- 18.5g
- fat
- 37.1g
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