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Beef brisket ragu with creamy mash recipe

Beef brisket ragu with creamy mash recipe

124 ratings

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 hrs 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
If you don't have plum tomatoes, use a tin of chopped tomatoes instead

Each serving contains

  • Energy

    2320kj
    556kcal
    28%
  • Fat

    29g 42%
  • Saturates

    12g 59%
  • Sugars

    8g 8%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 42.1g Protein 27g Fibre 5.1g

Method

  1. 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.
  2. 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.
  3. Increase the heat to medium- high, stir in the tomato purée and cook for 2 mins. Add the wine and bubble for 2 mins.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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.

See more Cook once eat twice recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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