Slow Cooked Beef Brisket Ragu
500-600g grass-fed Yorkshire beef brisket
1 large onion, diced
3/4 Yorkshire carrots, scrubbed and diced
4 cloves of garlic, crushed
1 pot of concentrated rich beef stock
1 can of chopped tomatoes
1 jar of tomato passata
10/12 sprigs of fresh thyme
1 bay leaf
2 tablespoons of plain flour
Salt and Pepper
250g of good quality pappardelle pasta
*optional* a chunk of Old Winchester cheese for grating on top.
This recipe for Slow Cooked Beef Brisket Ragu started whirling in our heads after we asked our butchers, (the men in the know for these things) what their favourite cut of meat was. For many of them it was a resounding ‘beef brisket’ and their reasoning? To them it represents great value, the cheapest cut with the most flavour.
All the beef in our award-winning Harrogate Butchery is grass-fed and we only work with Yorkshire farmers who adhere to the highest welfare standards. Did you also know that vitamins and minerals from meat, like vitamin B12 which is completely unique to meat, are actually most easily digested when slow cooked like this.
We’ve created a mouth-watering ragu which could be served with a chunk of fresh bread or how we have here with pappardelle pasta. ‘Pasta, in our Yorkshire farm shop?!’ we hear you say. Well, this isn’t any pasta, this is some of the best in the World and we think it complements so many of our fresh local veg, dairy, herbs and quality Yorkshire meats, so we’ve let it slide!
This recipe makes a generous portion of ragu. You could save half for a rainy day or double the amount of pasta.
All ingredients used in this recipe are available to purchase from the Fodder Farm Shop
Take the beef out of the fridge to rest some time before cooking. Sprinkle the beef with the flour and a little of the salt.
In a large lidded casserole dish heat a small amount of oil, then sear the beef on all sides on medium heat. When all sides are seared add in chopped onions and carrots stirring to soften for 4/5 minutes. Add in garlic, thyme and bay leaf, stirring for one minute before adding tin of tomatoes and passata. Fill the empty can with freshly boiled water and add to the pan with the stock stirring to incorporate. Allow to bubble up and then replace with the lid. Season with salt and pepper.
This can be cooked in a slow cooker on high for 5/6 hours or in the oven on 160 for 2.5 hours or until the beef is pull apart tender.
Shred with two forks and serve with pasta and a sprinkle of freshly grated Old Winchester cheese.