Leftover Beef Ragù

Once you know how to cook beef brisket, the options for flavourful and quick meals are endless.  For example, a beef ragu recipe can take multiple hours to develop the true depth of flavour and texture, but with pre-cooked brisket, the flavour is already there!

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 medium brown onion, finely diced 
•  2 medium carrots, finely diced 
•  2 stalks celery, finely diced 
• 4–5 cloves garlic, minced 
• 2 tbsp tomato paste 
• 1 cup dry red wine (e.g., Cabernet Sauvignon, Pinot Noir, or Merlot) 
• 1 can (28 oz) crushed tomatoes (or whole peeled tomatoes, crushed by hand) 
• 1 cup beef stock 
• Fresh herbs: 3–4 sprigs fresh thyme, 1–2 bay leaves, optional rosemary sprig 
• 500-900g of leftover cooked brisket, shredded or chopped into bite-sized pieces 
• Salt & freshly cracked black pepper to taste 
•  500g pasta (Pappardelle, Tagliatelle, or Rigatoni work best) 
• Parmesan cheese, freshly grated, for serving
  

Method

1. Heat the olive oil in a Dutch oven or large heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery with a small pinch of salt. Cook, stirring occasionally, for 8 to 10 minutes until soft and golden. Stir in the minced garlic and tomato paste; cook for 1 to 2 minutes until aromatic and dark brick-red. 

2. Pour in the red wine, scraping up any browned bits stuck to the bottom of the pot. Simmer vigorously for 3 to 5 minutes until reduced by half. The alcohol smell should go away.

3.  Stir in the crushed tomatoes, beef stock, thyme sprigs, and bay leaves. Bring to a gentle boil, then turn the heat down to low. Partially cover and simmer for 30 to 45 minutes until the sauce thickens and the flavours meld together. Remove the thyme stems and bay leaves. Stir in your shredded or chopped cooked brisket. Cover and simmer gently over low heat for 15 to 20 minutes—just long enough for the brisket to absorb the tomato sauce and heat through completely. Taste and adjust seasoning with salt, black pepper, or a pinch of red pepper flakes. 

4. Boil your pasta in well-salted water until 1 minute short of al dente. Reserve ½ cup of pasta water, then drain. Toss the warm pasta directly into the pot with the ragù, adding splashes of pasta water as needed to create a glossy sauce. Serve hot with freshly grated Parmesan.