One-pot Brisket Ragu Sauce

Serves: 4–5

Ingredients

• 1 kg beef brisket

• 1½ tbsp olive oil

• Salt and freshly cracked black pepper

Sauce

• 1 medium brown onion, finely diced

• 1 celery stalk, finely diced

• 3 garlic cloves, minced

• 1½ tbsp tomato paste

• 2 × 400 g cans crushed tomatoes

• ¾ cups pomegranate juice (optional but gives a red wine hue)

• 1½ cups beef stock

• 1½ tsp Worcestershire sauce

• 1 tsp fresh thyme (or ½ tsp dried)

• 1 sprig of rosemary

• 1 heaped tsp smoked paprika

• 1 tsp onion and garlic powder

• Parmesan rind (optional)

To Serve

• 350–400 g pappardelle, tagliatelle, or rigatoni

• Freshly grated Parmigiano Reggiano

• Fresh parsley (optional)

Method

1. Sear the brisket: Season generously with salt and pepper. Heat the olive oil in a heavy pot and brown the brisket on both sides (about 3–4 minutes per side).

2. Cook the vegetables: Add the onion, garlic, celery and tomato paste to the pot and cook for 2–3 minutes until softened.

3. Deglaze: Scrape all the browned bits from the bottom and sides of the pot. Add the crushed tomatoes, pomegranate juice, beef stock, worcestershire sauce, herbs and spices, and parmesan rind. Simmer for 5 minutes.

4. Slow cook: Transfer the pot to the oven.

   • Oven: 140°C for 3-3½ hours

   • Slow cooker: Low for 7–8 hours

5. Shred: Remove the brisket, shred with two forks, then return it to the sauce. Simmer uncovered for 10–15 minutes if you'd like a thicker sauce.

6. Cook the pasta: Boil the pasta until just shy of al dente. Reserve ¼ cup of pasta water, then toss the pasta through the ragu with a splash of the reserved water until glossy.

Finish with plenty of freshly grated parmesan, chopped parsley, and cracked black pepper.