Braised Brisket Ragu with Penne

Preheat oven to 350ºF.

Cut the brisket into 4 pieces. Warm 2 tablespoons of the olive oil in a heavy saucepan (with a fitted lid) over medium-high until sizzling. Toss the beef with the flour and after shaking off excess, brown pieces 2 at a time in the pan until browned on both sides, 2-3 minutes per side. Set aside.

Add another 2 tablespoons olive oil and the onion to the pan and cook until just starting to brown. Add the garlic and cook until fragrant, 30 seconds. Add the red wine, scraping up all the bits stuck to the pan, and cook until liquid has reduced by half.

Add the stock, water, bay leaves, tomatoes (break them up with your hands as you add them in), tomato paste and honey/sugar. Stir to combine and add the beef back. Cover with a tight fitting lid and cook for 2 hours in the preheated oven, until beef is easily shredded with fork in the preheated oven. Remove the lid and cook for another 30 minutes. Remove from the oven and shred the meat using 2 forks.

With 20 minutes of cooking left, cook the pasta until al dente according to package instructions. Serve the ragu over pasta and finish with Parmesan, basil and high quality olive oil. Add red pepper flakes if you like a little spicy kick.

Recipe adapted from Donna Hay’s Slow-Cooked Beef Ragu Pasta.