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Brisket Ragu

A recipe by Julie Van Rosendaal

Brisket Ragu

Total Time:

3hrs 30mins




3hrs 15mins

Skill Level:



  • 2 lbs. beef brisket
  • salt and freshly ground pepper, to taste
  • olive or canola oil, for cooking
  • 1 small onion, chopped
  • 2 garlic cloves, crushed
  • 1/4 cup butter
  • 1 28 oz (796 mL) can San Marzano-style tomatoes
  • 1 cup red wine (optional)
  • 2 sprigs thyme
  • freshly cooked pasta and grated Parmesan, for serving

How to Make It

Preheat the oven to 300˚F. Pat the brisket dry with paper towel and sprinkle it generously with salt and pepper. Heat a drizzle of oil in an ovenproof shallow pot or braising dish set over medium-high heat and brown the meat on all sides. Move it to one side and add the onion to the pan; cook for 3-4 minutes, until starting to soften. Add the garlic and cook for another minute.

Add the butter, tomatoes, wine, and thyme to the pot, stir to combine, cover and braise for 3 hours, or until the meat is very tender. Pull the beef apart with two forks and serve with the pasta, topped with freshly grated Parmesan.

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