• 800g - 1kg beef brisket, cut into 6-8 even pieces
• A little seasoned flour, to coat
• A little butter and oil, for frying
For the sauce:
• 1 medium onion, peeled and sliced
• 2 garlic cloves, peeled and sliced
• A handful of mushrooms (around 100g), sliced
• 1 medium carrot, peeled and diced
• 2 bay leaves
• 1 tsp salt
• 1 tsp
• 1 tbsp tomato purée concentrate
• 125ml red or white wine
• 400g passata
• 3 tbsp milk
• 1 tbsp sugar
1. Coat the brisket pieces in the seasoned flour and brown in a medium frying pan - bubbling with butter and a little oil - until nicely golden on all sides. Remove and add the wine to deglaze, scraping pan to remove any ‘caught’ bits and follow with the tomato purée. Keeping the heat on medium, allow these both to cook down and concentrate until you’re left with about 3-4 tablespoonfuls.
2. In the slow-cooker pot, add this sauce, followed by the browned beef and all of the sauce ingredients, except the milk. Stir everything to combine and clamp on the lid.
3. Cook on ‘low’ setting for 8-10 hours or ‘high’ for 4-5 hours but check for tenderness hourly about half-way through. Add the milk for the last 30 minutes (or 10 minutes on high).
4. Serve with your choice of pasta or carbohydrate –– or even between two slices of bread!
Recipe by Russell Alford and Patrick Hanlon (Gastrogays) for Siúcra.
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- This recipe is perfect for batch cooking.
- You can serve this ragu with any pasta of your choice, gnocchi or a baked potato.