Beef Brisket Ragu
February 11, 2023
| Prep Time | 15 Mind |
| Cook Time | 4 Hours |
| Servings | People |
Ingredients
- 1 kg beef brisket joint
- 3 tbsp olive oil
- 1 tsp ½cumin seeds
- 80 g butter
- 1 large onion finely chopped
- 1 large carrot finely diced
- 3 celery sticks finely diced
- 3 garlic cloves finely chopped
- 2 tbsp tomato purée
- 250 ml red wine
- 400 g tin plum tomatoes
- 1 beef stock pot made up to 500ml
- 1 kg Maris Piper potatoes peeled and quartered.
- 100 ml semi-skimmed milk
- Handful of chives plus extra to serve
Ingredients
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Instructions
- Rub the brisket with 1 tbsp oil; season. Heat a large, heavy, lidded saucepan over a high heat and sear the brisket on all sides for 6 mins or until browned all over. Remove and set aside.
- Reduce the heat to medium and toast the cumin seeds in the pan for 1 min until fragrant. Add 30g of the butter, the remaining oil and the onion, carrot and celery. Cook for 8 mins, stirring occasionally, until the mixture is softened. Add the garlic and cook for 1 min.
- Increase the heat to medium- high, stir in the tomato pureee and cook for 2 mins. Add the wine and bubble for 2 mins.
- Stir in the tomatoes and stock and then Place the brisket into the sauce. Bring to the boil, then reduce the heat to low, cover and cook for 3½ hrs, turning the meat every hour.
- About 10 mins before the brisket is ready, boil the potatoes for 12 mins until soft. Drain and leave to steam for 2 mins. Mash until smooth and beat in the milk and remaining 50g butter and season.
- Put the brisket in a roasting dish and use 2 forks to shred it. Set aside. Add the oregano to the sauce and cook over a high heat for 6 mins. Return the meat to the pan.
- Divide the mash between the bowls and top with the ragu.