Slow cooked beef brisket ragu

Serves 4-6

Ingredients

1.2 kg beef brisket

olive oil

1 medium onion diced

2 small cloves of garlic diced

2 carrots diced

2 celery sticks diced

1/2 cup red wine

2 bottled of mutti tomato passata

1 small tin of tomato puree

1 cup of water

2 bay leaves

salt and pepper

pappardelle for 4-6 people

Method:

Cut your beef brisket into small chunks

Heat a large frying pan with 2 tablespoons of oil and on high heat sear your beef brisket chunks until browned then set them aside.

Reduce the heat to low and fry your onions until translucent. Then add your garlic and continue to fry. Add your carrots and celery and cook on low for 4-5 minutes.

Once all the veg is softened add your meat and juices back into the pan.

Deglaze the pan with red wine..

Add the mutti, 1 small tin of tomato paste, bay leaves, salt and pepper to taste.

Leave on low to simmer for 4-6 hours.

Add more water if necessary and season well.

About 1 hour before you’re going to serve, using a fork break up the chunks of brisket into a shredded beef consistency.

Cook your pappardelle and grate your parmesan.

Once pasta is cooked combine the meat and pasta together and stir.

Top with parmesan and enjoy.

with love

x

SLOW COOKED RAGU WITH BRISKET

The only way I will ever eat a ragu now is with slow cooked beef brisket. I’m obsessed.

If you want even more flavour then add some fried chunks of pancetta after the beef.