As we enter September and move in to Autumn, the big jumpers are pulled out of the cupboard and roasts are firmly back on the menu. Due to this we’ve whipped up a great dish that gives the comfort of Autumn, but also clings on to summer with fresh veg and punchy flavours. It’s also a slow cooked dish, so it can be put together and left to cook, whilst you enjoy walks through falling leaves, cosying up on the sofa or admiring this lovely season.
The secret to this dish is a good piece of beef brisket, which we picked up from the Farm Shop at Bridgemere Garden World, but brisket is also available from most supermarkets or butchers. Brisket – a cut from the lower breast or chest, offers a wonderful deep beef flavour at a lower price than topside or silverside, so you can go for a bigger joint and have more leftovers, which is perfect for this recipe, as the leftovers are just as good!
Beef Brisket in Ragu
Serves 6 or 4 with lovely leftovers
1 x 1.5kg Beef Brisket
3 tbsp of Olive Oil
2 Garlic Cloves, finely chopped
2 Carrots, finely chopped
1 Celery Stalk, finely chopped
½ Red Pepper, finely chopped
3 Leeks, finely chopped
185ml Red Wine
1 Tbsp Tomato Puree
355ml Beef Stock
200ml Tomato Passata
8 Basil Leaves
½ tsp finely chopped oregano leaves
2 tbsp finely chopped parsley
60 ml Double Cream
Heat a saucepan or a cast iron casserole dish on a medium heat, add the butter and olive oil and brown the meat on all sides until it is sealed and has bit of colour! Place the beef on a plate to the side or in a casserole dish if you are not already using it. Then on a moderate heat sauté the garlic, onion, carrot, leek, celery and pepper until browned and softened. Once the vegetables are cooked increase the heat up slightly and add the wine, boil the wine until it has evaporated (the aromas are lovely)! Stir in the tomato puree, then add the stock and simmer for 30 minutes. Once the 30 minutes are up add the passata, basil and oregano and season with salt and pepper.
Cover the casserole with a lid or with tin foil and place in the oven at 160c to cook for at least 4 hours, once tender and cooked remove the meat from the casserole dish and cover with tin foil, leaving it to rest for 15-30 minutes (this will help when carving the meat as it will be firmer and easier to cut). Keep the veg in the casserole dish warm whilst the meat is resting and 5 minutes before you’re ready to serve add the cream and parsley stirring the contents of the casserole dish until the cream is well combined. Slice the beef and serve on a platter or large plate with the meat and a few ladels of the sauce over the meat. Place the rest of the ragu sauce in a jug or gravy boat and place on the table in case anyone would like any extra. Serve with roasted vegetables, potatoes or freshly steamed and buttered vegetables.