Spicy Beef Brisket Ragu
Spicy Beef Brisket Ragu
Orazio D’Eliacooperated brands
Perfection Fresh
Rio Vista
Manning Valley Naturally
Full Recipe In details
Ingredients
- 2 onions
- 4 cloves of garlic
- 2kg Manning Valley Naturally Beef Brisket, diced
- 4 tablespoons Rio Vista Olives Extra Virgin Olive Oil
- Drizzle of Rio Vista Olives Chilli Pressed Olive Oil
- 3-4 Birdseye Chilli’s finely sliced
- 1/2 cup of red wine
- 3 tablespoons of tomato paste
- 1kg Perfection Fresh Truss Tomatoes
- 1 Punnet of Perfection Fresh Romatherapy Tomatoes
- 500g fettuccini
- Sea salt flakes
- 200g Parmigiana Reggiano, grated finely
Methods
- Chop or blitz your onion and garlic in a food processor.
- Remove fat from Manning Valley Naturally Beef Brisket roughly chop. Dice the Manning Valley Naturally Beef Brisket into 2-3cm cubes.
- In a large and deep saucepan with medium-high heat, heat your olive oil. Add in Brisket fat and render fat for 10mins. Then add in the onion, garlic and sliced chilli. After a few minutes of sweating, add in your 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 your 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 meat. Season with a bit of salt at this stage. Cook this uncovered on a low-medium simmer for 3.5-4 hours.
- In heavily salted boiling water, cook your Fettuccini until al dente. Drain and add the pasta to the pot of sauce. Stir in finely grated Parmigiana Reggiano to combine.
- Served with a drizzle of Rio Vista Olives Chilli Pressed Olive Oil.
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