Brisket Ragù
Brisket Ragù



  • 2 tbsp olive oil
  • 1 kg beef brisket
  • 2 chopped onions
  • 4 chopped garlic cloves
  • 4 sliced carrots
  • 250ml red wine
  • 2 x 400g tins of chopped tomatoes
  • 2 tbsp tomato puree
  • 4 bay leaves
  • Cooked pasta or polenta to serve
  • Preheat the oven to 150C. Heat 1 tbsp of oil in a casserole and brown the brisket all over. Remove from the dish, then add the remaining oil and gently cook the garlic and onions for about 10 mins. Add the brisket back to the casserole, along with the wine, carrots, tomatoes, tomato puree and bay. Cover and slowly cook for 3 hours, or until very, very tender. When ready, shred the meat and stir, season, and serve with pasta or polenta.
4 hrs
8 serving

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