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SPICY BEEF BRISKET RAGU

Serves
4
Prep
20mins
Cook
4hrs
DIFFICULTY
easy
Ingredients
  • 2kg Manning Valley Naturally brisket, diced
  • 2 onions
  • 4 cloves garlic
  • 4 Tbsp extra virgin olive oil
  • drizzle of chilli pressed olive oil
  • 3-4 Birdseye chilli, finely sliced
  • ½ cup red wine
  • 3 Tbsp tomato paste
  • 1kg Truss tomatoes
  • 1 punnet Romatherapy tomatoes
  • 500g fettuccini
  • 200g Parmigiana Reggiano, grated finely
  • Sea salt flakes and freshly ground black pepper
Method
  • Chop or blitz onion and garlic in a food processor.
  • Remove fat from the beef and dice into 2-3cm cubes. In a large and deep saucepan with medium-high heat, heat olive oil. Add in brisket fat and render fat for 10 minutes. Then add in the onion, garlic and sliced chilli. After a few minutes of sweating, add in the brisket cubes.
  • Once the beef has lightly browned, add half a cup of red wine, preferably a good southern Italian one. When the wine has cooked off a bit and it’s bubbling away, add in tomato paste into the mix. Stir through.
  • In a food processor, blitz all tomatoes into a fine juice, add to pot and add water if needed to cover the beef. Season with a bit of salt at this stage. Cook uncovered on a low-medium simmer for 3.5-4 hours.
  • In heavily salted boiling water, cook Fettuccini until al dente. Drain and add the pasta to the pot of sauce. Stir in finely grated Parmigiana Reggiano to combine. Serve with a drizzle of Chilli Pressed Olive Oil.
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