Brisket Ragu

Rub the brisket with 1 tbsp oil and seasoning, then sear in a large saucepan on all sides to brown. Remove from the pan and set aside, then toss in the cumin seeds to toast for 1 minute, add 10g of butter and the rest of the oil and cook the onion, carrot and celery for 10 mins to soften. Stir in the tomato puree and wine, bubble for 2 mins then add the tomatoes and stock before nestling in the brisket. Cook covered on low for 3.5 hours, turning the brisket every hour.
Remove the brisket from the sauce and shred between 2 forks. Set aside, and cook the sauce on a high heat for 8 mins to reduce and thicken. Return the shredded meat to the pan and stir well. Season to taste and serve with buttery mashed potato.

3 hrs 30 mins

4 serving

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