Italian slow-cooked beef ragu

This versatile ragu can be served with pasta, mashed potatoes, or solo with some dressed salad leaves on the side.

Credit: Jiwon Kim

• serves

  8

• prep

  20 minutes

• cook

  3 hours

• difficulty

  Easy

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The Bring a Plate Night

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

PG

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

PG

Ingredients

• 1 kg beef brisket, trimmed of some of the fat
• 3 tbsp olive oil, divided
• 1 tbsp butter
• 100 g thinly sliced round pancetta, finely chopped
• 1 brown onion, finely chopped
• 1 carrot, finely chopped
• 2 celery stalks, finely chopped
• 3 garlic cloves, finely chopped
• 1 cup dry white wine
• 2 tbsp (50 g) tomato paste
• 3 cups (750 ml) good-quality beef stock
• 2 x 400 g tinned crushed tomatoes
• 2 fresh bay leaves
• 3 tbsp roughly chopped oregano leaves
• Salt and black pepper
• Cooked pasta, finely grated Parmesan cheese, dressed salad leaves, to serve

Instructions

1. Preheat the oven to 160˚C (fan-forced). Remove the beef from the fridge and allow to stand at room temperature for 30 minutes before cooking. Your brisket should fit neatly into the base of your large saucepan, cut into two pieces if it’s large! Season the brisket piece (or pieces) well with salt on both sides, then place on a plate, ready to sear.
   
2. Heat 2 tbsp oil in a large, heavy-based saucepan over medium-high heat. Add the beef (in batches, if required) and sear, turning occasionally, until golden on all sides. Remove to a plate.
   
3. Reduce the heat, then add the remaining oil and butter to the pan. Add the pancetta and pan-fry until golden, then add the onion, carrot, celery and garlic. Cook, stirring occasionally for 5 minutes, then add the wine to the pan. Bring to the boil, then reduce to half the volume. Stir through the tomato paste, followed by the beef stock, crushed tomatoes, bay leaves, half the oregano (reserve the rest for later in the recipe!) and a generous pinch of salt and pepper. Bring to the boil.
   
4. Return the brisket to the saucepan, cover and bake for 3-3.5 hours, or until very tender. Remove the saucepan from the oven, remove the brisket to a plate and then shred the meat using two forks. If your sauce is too thin, simmer it on the stovetop until reduced and thickened. Return the shredded meat back to the sauce and season to taste. Stir through the remaining oregano.
   
5. Serve the Italian slow-cooked beef ragu with cooked pasta, finely grated cheese and salad leaves dressed to your liking on the side.
   

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

The Bring a Plate Night

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

PG

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

PG