Slow-braised beef brisket ragu with pappardelle
User Reviews
4
3 reviews
Good
-
Prep Time
20 mins
-
Cook Time
3 hrs
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Servings
4 -6
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Cuisine
Italian
Slow-braised beef brisket ragu with pappardelle
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A delicious and classic slow-braised beef brisket ragu with pappardelle recipe.
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Ingredients
- 1.5 kg beef brisket 3 lb
- olive oil for frying
- 4 streaky bacon rashers
- 1 onion large, finely chopped
- 1 carrot peeled and finely chopped
- 1 celery finely chopped, stalk
- 6 cloves garlic crushed
- 1 Tbs tomato paste
- 2 italian chopped tomatoes 400 g / 28 oz can
- 2 cups beef stock or broth
- 1 cup of red wine
- 4 bay leaf
- 1 Tbs rosemary chopped
- 1 Tbsp thyme chopped leaves
- 1 Tbs sugar
- 1 tbsp parsley chopped, to serve
- Parmesan Cheese freshly grated, to serve
- pappardelle pasta 800gms / 28oz will feed 8 people
- Preheat the oven to 150C / 300F.
Instructions
- Preheat the oven to 150C / 300F.
- Cut the brisket into 4 -6 pieces and season well with salt & pepper and remove from the fridge about an hour or 2 before cooking.
- Heat a generous splash of olive oil in the base of a large cast-iron lidded skillet and when hot, add the meat. Brown the meat until golden on all sides then remove and set aside.
- In the same pan, add another splash of olive oil if necessary and add the chopped onion and bacon. Sauté for around 4 minutes until soft. Put the lid on for a minute or 2 to allow a little steam into the pan to help soften the onions.
- Add the chopped carrot celery and cook for another 2 – 3 minutes. Add the garlic and tomato paste and cook briefly for about 30 seconds then add the wine and allow this to reduce by half.
- Add the tins of tomatoes, stock, bay leaves, rosemary, thyme and sugar. Add a generous amount of salt and pepper and bring everything to a bubble.
- Once bubbling, add the meat back (and any juices) and close the lid and place it in the oven. Cook for 3 hours and until the meat is shredding easily. Cook for a little longer if this is not happening after 3 hours.
- When this is ready, remove the meat and shred it, then return this to the sauce and reheat (if necessary) on the stovetop.
- The brisket ragu can be made in advance or the day before. When you are ready to serve boil the pappardelle for 5 – 6 minutes until al dente, strain and toss the rag through the pasta.
- Sprinkle chopped parsley and serve with generous gratings of Parmesan.
Notes
- Any leftover meat can be stored in the fridge or freezer.
Genuine Reviews
User Reviews
Overall Rating
4
3 reviews
Good
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