Slow Cooked Beef Ragu
To kick of our Frugal Feasts Season, Kelly has made this absolutely flavour packed Ragu using beef brisket!
Coming in at 95p per portion, but still packed full of flavour - this is the perfect Autumnal family dish!
Slow Cooked Beef Ragu
Makes 12 portions
Costing - From 95p per portion
Cooking time 3 - 5 hours
Ingredients
3 tbsp olive oil
1kg beef brisket, cut into 2 inch cubes
A&O Uncle Beef Braai Seasoning
2 onions, finely chopped
2 medium sized sweet potatoes, roasted and flesh mashed
1 tbsp garlic puree
500ml Beef Stock
2 heaped tbsp tomato puree
800g passata
800g chopped tomatoes
Method
Prepare the beef by rubbing the cubes all over with 1 tbsp of oil, and generously dust the surface of each with A&O Braai seasoning.
In a large casserole dish or dutch oven, heat 2 tbsp of oil and brown the brisket cubes in batches until they’re a deep golden brown and have built up a nice crust on each side.
Remove the beef and fry off the onion until softened and beginning to brown, adding a drop more oil if needed.
Add the beef back to the pan, along with the remainder of the ingredients, bring to the boil and then reduce to a simmer. Pop on the lid and cook slowly for between 3 and 5 hours.
Taste for seasoning. If more is needed, add half a teaspoon of the Braai seasoning at a time. It packs a lovely savoury punch, so this may not be needed.
The ragu is ready when the beef is falling apart tender. Serve with pasta, baked potatoes, mash or polenta. It would also make a great sauce for lasagne or cannelloni.