Filthy rich slow-roasted beef brisket ragú

Ok then, pasta it is

slow roasted ragu

 

Mouthwatering, full-flavoured, super-easy one pot dish. A slow-roasted ragú you’ll be mopping up to the very last drop.

If there was a sliding scale between the amount of pasta and the sauce that goes with it, my scale would be blatantly sliding all the way over to the side that says ‘SAUCE’. When having a bolognese I purposely eat as much pasta on the plate whilst safeguarding the sauce just so I can feast on forkfuls of uninterrupted sauce at the end. Or if I’m cooking for myself I quite simply go overboard on sauce so as I don’t have to go through this sauce preserving exercise!

If you are like me, or if you’re simply a fan of a good old rustic ragu’, then this one is for you. There is no need for veg/beef stock in this recipe. It’ll make it too salty and covers up the natural filthy richness of the sauce. Just have a bottle of red wine and some port at the ready – that’ll be all the liquid you, and this ragu’, will need.

The end result isn’t to be overly fluid; this should be quite a firm, rustic, ragu’ that will go down a storm with your favourite pasta, or in a nice sub roll with some slices of melted provolone cheese.

 

who needs pasta?

 

Serves 4. Prep time 10mins; cook time 3hrs15min.

Ingredients

500g beef brisket
2 carrots, chopped
2 celery sticks, chopped
1 medium onion, chopped
2 cloves of garlic, crushed and chopped
2 cloves of garlic, whole with skin removed
200g Italian sausage, casings removed and loosened
5 salted anchovy fillets, drained and roughly chopped
a handful of shallots, halved with skins removed
100ml of port
approx 200ml red wine (enough to almost cover the beef)
a few sprigs of rosemary
a couple of bay leaves
nutmeg, freshly grated
olive oil
seasoning

 

Preheat oven to 150C.

With a pestle and mortar make a rub for the beef using some rosemary, sea salt flakes and olive oil. Baste the beef with the rub then massage it into the meat. Leave to rest for 5 mins.

Heat an oven proof casserole dish over a medium heat with a little olive oil. Briefly brown the beef all over to sear in the flavour. Remove the casserole from the heat; take out the beef and set aside for a few moments.

Return the casserole dish to a medium heat with the juices from the beef. Add a few more glugs of olive oil, then add the onions, celery, carrots and garlic, and saute’ for 2-3 mins to make a soffritto. (I’ll do a post on this next).

Now add the sausage meat and gently brown for 2 mins, then stir in the anchovies.

Tip in a glass of port, stirring well whilst the alcohol cooks off.

You can now return the beef to the casserole dish, nestling it in amongst the mixture already in there.

Add the chopped tomatoes and pour in the red wine (enough to just about cover the beef), nestle in the shallots, rosemary and bay leaves. Lay the garlic cloves on the top (you’ll want to find these later) and finally add a good grating of fresh nutmeg, and seasoning.

Bring to a simmer then cover with the lid and slide in the oven for 3 hours, flipping the beef half way and ensuring the sauce isn’t drying. If it does get dry add more wine.

Once cooked remove the beef from the casserole dish and set aside. Fish out the garlic cloves, mash them and mix into the sauce.

Shred the beef (I do this by scraping a fork against the grain of the meat), tip back into the sauce and give it a good stir.

Leave to cool slightly then serve up with your favourite pasta, in a nice sub roll with lots of parmesan, or simply take a fork to this and tuck in.

 

Ok then, pasta it is

 

Enjoy and thank you for reading!

 

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What’s your favourite one-pot dish? Let me know what you think.

 

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