I love Ragu. How about you?
Slow cooked beef brisket ragu 🐮
I haven’t had pasta in a long time and what a way to be reunited 😍
I love dishes that there minimal effort needed but tastes amazing and this certainly is one of them dishes.
1.2kg beef brisket 🐮
4-5 tbsp olive oil🛢
2 onions, chopped🧅
3 carrots, chopped🥕
4 celery sticks, chopped
4 garlic cloves, sliced 🧄
3 tbsp tomato purée🍅
400ml red wine🍷
2 rosemary sprigs🌿
2 bay leaves🌿
2 x 400g cans chopped tomatoes🍅
500ml beef stock🐄
👩🍳Heat the oven to 160C and season the beef all over. Heat 1 tbsp oil in a flameproof casserole over a medium-high heat and brown the beef until dark, about 15 mins, in batches if you need to, using 1 tbsp oil for each batch. Drain the beef in a colander to remove the fat while you cook the rest.
👩🍳Add about 2 tbsp oil, the onions, carrots, celery and garlic with a pinch of salt and cook for 8-10 mins over a low-medium heat. Stir in the tomato purée and cook for a further 3 mins. Add the wine, herbs, tomatoes and stock, season and bring to the boil, stir the beef back into the sauce and reduce to a simmer. Cover and put in the oven for 3 hrs 30 mins, then remove the lid, stir and put back in the oven, uncovered, for 30 mins. Stir or use a fork to roughly shred the beef, and season. Serve now.
👩🍳When ready to serve, Cook the pasta in a large pan of salted water for 3 mins, drain then tip into the ragout with some of the pasta water to loosen everything up, toss together. Add some grated parmesan.
Served mine with some bread I picked up from aldiuk red onion, cheddar and sun dried tomatoe and cheddar!