Slow-cooked, inexpensive cuts of meat and veg are tastier than you could believe. Just try this traditional brisket ragu and see.
SERVES 6 // COOKING TIME 2 hours 20 min
1 kg brisket
250 g button mushrooms, chopped
2 tsp beef stock powder
½ cup red wine
410 g tin chopped tomatoes
2 cups penne, cooked
1. Preheat the oven to 180°C.
2. Cut the brisket into 4 x 4 cm chunks and set aside.
3. Fry the onions in an ovenproof pot over medium heat for 3 minutes.
4. Turn the heat to low, add the mushrooms, cover and cook for 5 minutes.
5. Toss the brisket in the beef stock powder and add it to the mushrooms. Brown over high heat.
6. Add the red wine, simmer for 5 minutes, then add the tomatoes.
7. Cover and braise in the oven for 1 hour. Uncover and cook for another 30 minutes.
8. Toss the ragu with the pasta and top with fresh parsley.
Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za
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