Brisket Ragu

In the never-ending quest for creative and elevated uses for our leftover smoked meats, this brisket ragu is amazing and so comforting.

📝 Ingredients

• 2 tsp olive oil
• 1 small onion (diced)
• 1 carrot (peeled and diced)
• 1/2 tsp kosher salt
• 4 garlic cloves (smashed)
• 2 Tbsp tomato paste
• 1 1/2 lb leftover cooked brisket (shredded)
• 2 cups dry red wine
• 1 bay leaf
• 1 tsp chopped fresh thyme
• Freshly grated Parmesan cheese
• Finely chopped parsley

👨‍🍳 Instructions

1. 1Heat olive oil in a 4-quart Dutch oven over medium heat. Sauté the onions with the carrot and salt until just starting to turn golden. Add garlic cloves and cook for another minute. (About 10 minutes total.)
2. 2Stir in the tomato paste.
3. 3Add the shredded brisket. Then add wine, bay leaf and thyme. Stir together.
4. 4Bring to a simmer and cook for 30 minutes or until the desired sauce consistency is reached, stirring every 5 to 10 minutes to redistribute the flavors.
5. 5Be sure to taste before adding any salt or pepper, since your brisket might have plenty of seasoning. And pasta should be cooked with plenty of salt in the water (2 Tbsp per pound of uncooked pasta).
6. 6Serve mixed into pasta or gnocchi (or serve over polenta or risotto) with a sprinkle of grated Parmesan and chopped parsley.