Beef brisket ragu with creamy mash recipe
Created by The Tesco Recipes team
This rich ragu recipe can be made in a batch and used again for other dishes - there's nothing like a cook once, eat twice dish! Try this in our amazing Cheat's birria tacos the next day, you'll love it.
See method- Serves 4
- 20 mins to prepare and 3 hours 30 mins to cook
- 556 calories / serving
- Freezable
- Gluten-free
Ingredients
- 1kg beef brisket joint, removed from the fridge 30 mins before cooking
- 3 tbsp olive oil
- 1½ tsp cumin seeds
- 30g butter
- 1 large onion, finely chopped
- 1 large carrot, finely diced
- 3 celery sticks, finely diced
- 3 garlic cloves, finely chopped
- 2 tbsp tomato purée
- 250ml red wine
- 400g tin plum tomatoes
- 1 beef stock pot, made up to 500ml
- 1kg white potatoes (we used Maris Piper), peeled and quartered
- 100ml semi-skimmed milk
- 10g fresh oregano, leaves picked and chopped, plus extra to serve
Each serving contains
- Energy
- 2320kJ 556.0kcal
- Fat
- 29g
- Saturates
- 12g
- Salt
- 1.0g
- Sugars
- 8g
of the Reference intake
Carbohydrate 42.1gProtein 27.0gFibre 5.1g
Method
- Rub the brisket with 1 tbsp oil; season. Heat a large, heavy, lidded saucepan over a high heat and sear the brisket on all sides for 6 mins or until browned all over. Remove and set aside.
- Reduce the heat to medium and toast the cumin seeds in the pan for 1 min until fragrant. Add 10g of the butter, the remaining oil and the onion, carrot and celery. Cook for 8 mins, stirring occasionally, until the mixture is softened. Add the garlic and cook for 1 min until fragrant. Add 10g of the butter, the remaining oil and the onion, carrot and celery. Cook for 8 mins, stirring occasionally, until the mixture is softened. Add the garlic and cook for 1 min.
- Increase the heat to medium- high, stir in the tomato purée and cook for 2 mins. Add the wine and bubble for 2 mins.
- Stir in the tomatoes and stock; nestle the brisket into the sauce. Bring to the boil, then reduce the heat to low, cover and cook for 3½ hrs, turning the meat every hour.
- About 10 mins before the brisket is ready, boil the potatoes for 12 mins until soft. Drain and leave to steam for 2 mins. Mash until smooth and beat in the milk and the remaining butter; season.
- Put the brisket in a roasting dish and use 2 forks to shred it. Set aside. Add the oregano to the sauce and cook over a high heat for 6 mins. Return the meat to the pan.
- Divide the mash between 4 bowls and top with half the ragu, reserving the rest for our Cheat's birria tacos. Top with extra oregano and black pepper to serve.
- Cook once, eat twice tip: Use leftovers from this recipe for our Cheat's birria tacos.
- See more Cook once eat twice recipes
Freezing and defrosting guidelines
Freeze brisket only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
