What you'll need:
- 1 kg boneless beef brisket
- 2 tbsp olive oil
- 2 onions, finely chopped
- 4 cloves of garlic, finely chopped
- 5 carrots, sliced thickly
- 250ml red wine
- 2 x cans of chopped tomatoes
- 3 bay leaves
- 2 tbsp tomato puree
- 450g large pasta shapes (rigatoni is best)
Time: 4 hours
Preheat your oven to 150C - this is a ‘low and slow’ dish that really ramps up the flavour! Heat a tablespoon of olive oil in a casserole dish, and brown your beef brisket all over. Remove the beef, and cook the the onions and garlic in the remaining oil until nicely softened.
Stick the browned beef back into the casserole dish, along with the the carrots, bay leaves, tomato puree, tinned tomatoes, and the red wine. Season well, cover with foil, pop the lid on the dish, and cook in the oven for 3.5 hours. Every 45 minutes or so, turn the brisket over and give it a good baste in the sauce.
Cook your pasta according to the instructions, and drain. Remove the beef from the oven - it should just fall apart when touched with a fork. Shred with two forks, and stir it all into the lovely thick sauce that has been created in the oven. Spoon the beef and sauce all over the pasta, and serve with grated cheese and some torn basil.
This dish will go brilliantly with a good bottle of Shiraz such as the Tellurian 'Redline' Shiraz 2016. This wine is going to go well with bold, flavourful dishes so this two should be a winning combo!
There you have it -- a special recipe for Pulled Beef Ragu!
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