Slow cooked beef ragu
An easy, low and slow winter-warming recipe that can easily be adjusted to suit your pantry and fridge! Adapted from a recipe linked below.
Ingredients
- 5 tbsp good quality olive oil
- 1 kg beef brisket, cubed
- 2 tbsp all purpose flour
- 2 medium onions sliced
- 5 garlic cloves, finely chopped
- 3 stalks celery, diced
- 4 medium carrots, diced
- 2 sprigs fresh rosemary or thyme
- 500 ml red wine, like a good Shiraz (can be replaced with beef stock)
- 500 ml tomato passata
- 2 tbsp tomato puree
- 2 bay leaves, dried
- salt and pepper to taste
- pasta, gnocchi or mash to serve
- grated parmesan to serve
- fresh basil to serve
Instructions
- Toss the beef brisket cubes in the flour to coat evenly.
- In a large, heavy-based saucepan, heat 5 tablespoons of the olive oil. Season the floured brisket with salt and pepper and fry the pieces quickly in batches until browned. Set aside.
- Deglaze the pan by pouring in a little of the wine and scraping the bottom of the pan. Set aside the liquid for use later.
- Add a bit more olive oil and cook the onion, carrot and celery on low until starting to soften. Add the garlic and herbs and turn up the heat slightly. Cook until everything is lightly golden.
- Add the red wine, scrape the bottom of the pan again and cook until the liquid is reduced a bit and thickening. Now return the brisket to the pan with the remaining ingredients, except the basil and parmesan.
- Bring to the boil, then immediately reduce the heat to a very gentle simmer. Cook on very low for 2-3 hours, or until the brisket shreds very easily.
- Shred the meat with forks if necessary, season to taste and mix thoroughly.
- Serve with pasta / gnocchi / mash, and top with fresh herbs and parmesan