Slow-Cooker Beef Ragu
The brisket pulls apart so easily, and is full of flavour from the rich tomato sauce.
Ingredients
- 2 tbsp olive oil
- 3 carrots (approx. 300g) peeled and diced
- 2 onions (approx. 300g) chopped
- 3 sticks celery trimmed and diced
- 3 cloves garlic crushed
- salt and freshly ground black pepper
- 1kg brisket string removed
- 2 fresh bay leaves
- 2 beef stock cubes or pots
- 0.5 tsp ground black pepper
- 2 tbsp dried oregano
- 100ml red wine (preferably Italian!)
- 4 tbsp tomato puree
- 2 x 400g tins chopped tomatoes
To serve/garnish (optional):
- cooked tagliatelle or pappardelle to serve
- crusty bread or garlic bread to serve
- parmesan cheese grated, to garnish
- basil leaves to garnish
Instructions
- In a large frying pan or skillet heat 1 tbsp of the oil over a medium heat. Add the carrots, onion, celery and garlic and cook for about 10 minutes, stirring frequently, until the onion is golden. Transfer to the slow cooker.
- Season the brisket all over with salt and freshly ground black pepper. Heat the other tbsp of oil in the frying pan or skillet over a high heat. Brown on all sides until a good colour is achieved (approx. 30 seconds to 1 minute on each side). Transfer to the slow cooker.
- Add the bay leaves, stock cubes or pots, pepper, dried oregano, red wine, tomato puree and tins of tomatoes. Stir well, cover and cook on low for 6 to 8 hours, or high for 4 to 6 hours, until the brisket is pull apart tender.
- Serve with your choice or pasta, bread and garnish with grated parmesan and basil leaves, if you like. Enjoy with a glass of red wine!!
Notes
- Freezable – freeze in portions in airtight containers for up to 3 months. Defrost thoroughly and then reheat on the hob or in the microwave.
- This slow-cooker beef ragu recipe is easily adapted if you’re cooking for less or more people.