Hello! Today, I'd like to share with you another recipe for some perfect comfort food: beef ragu!
It is something I wanted to cook ever since I watched that episode of Jamie's Italy when he was told how to cook it by an elderly Italian lady.
I finally decided to make it a couple of months ago, with my own hand-made pasta.
However, it's totally fine if you serve your sauce with some ready-made pasta!
Is this beef brisket ragu recipe only for slow cooker?
Nope! This recipe is great for a slow cooker, but if you don't have one, don't worry! Just follow the same steps and use a deep casserole dish on very low heat (with a lid on and enough liquid in!), as the meat needs to be cooked for several hours, remember to stir it occasionally.
Personally, I probably don't use our slow cooker often enough. But when I do, I always appreciate how effortless cooking can be at times, without any compromise on taste!
Now, if you fancy a hearty and flavoursome dinner, this might be of inspiration for you - and I swear it's even better when rested overnight in the fridge!
What do you need to make this ragu?
- Beef brisket is an economical cut from beef, available at your butcher's or in a supermarket.
- Beef stock provides the sauce with flavour and liquid. You can use homemade one or one made of stock cubes. Choose low-salt stock cubes where possible.
- Fresh or frozen vegetable - onions, garlic, celery and carrot will add heartiness and body to the sauce.
- Canned tomatoes - chopped or plum peeled tomatoes in tomato juice are great for this sauce.
- Tomato puree - underlines the flavour of tomatoes in the sauce.
- Herbs and seasonings- use dried or fresh bay leaves and rosemary, according to what you have. Go easy on the salt, as the stock is already salty.
How to store this meaty sauce?
This meaty sauce will keep fresh in the fridge for up to 3 days.
Leave it to cool down, and store the sauce in an airtight food container, separately from the pasta.
Reheat gently on a stove or in a microwave before serving.
This beef ragu sauce can also be stored frozen. Place it in an airtight freezer-safe food container and consume within 2 months.
Allow it to defrost fully (in the fridge, overnight) before reheating and serving.
Slow cooker beef brisket ragu
- 1 kg beef brisket
- 2 tablespoon olive oil plus some extra for frying
- 2 medium onions chopped
- 3 cloves garlic crushed
- 2 large carrots diced
- 3 sticks celery chopped
- 2 x400g tin peeled plum tomatoes
- 1 tablespoon tomato puree
- 600 ml beef stock
- 1 sprig rosemary
- 2 bay leaves
- black pepper, salt to taste
- Grana Padano or parmesan for serving
- Cut the beef brisket into smaller chunks, about 1 inch thick.
- Add olive oil into a large frying pan, set on high heat.
- Sear the beef in the pan until slightly brown from each side. Keep turning every minute, set aside when done.
- Using the same pan: quickly fry chopped onions and celery, add a bit more oil if needed.
- Place the onions and celery into a slow cooker.
- Add the beef, carrots, garlic, the tinned tomatoes and tomato puree.
- Pour over the beef stock, add bay leaves and rosemary, black pepper and a pinch of salt.
- Cover with a lid and cook slowly on low heat for about 7-8hrs. Stir half-way through.
- When the meat is falling apart and the sauce has thickened, it’s ready to be served. Check the seasoning, leave to rest for a few minutes and serve with pasta.
- Serve with some parmesan or Grana Padano on top and enjoy!