Slow Cooked Beef Ragu
Ingredients
Instructions
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- Prepare the beef by rubbing the cubes all over with 1 tbsp of oil, and generously dust the surface of each with A&O Braai seasoning.
- In a large casserole dish or dutch oven, heat 2 tbsp of oil and brown the brisket cubes in batches until they’re a deep golden brown and have built up a nice crust on each side.
- Remove the beef and fry off the onion until softened and beginning to brown, adding a drop more oil if needed.
- Add the beef back to the pan, along with the remainder of the ingredients, bring to the boil and then reduce to a simmer. Pop on the lid and cook slowly for between 3 and 5 hours.
- Taste for seasoning. If more is needed, add half a teaspoon of the Braai seasoning at a time. It packs a lovely savoury punch, so this may not be needed.
- The ragu is ready when the beef is falling apart tender. Serve with pasta, baked potatoes, mash or polenta. It would also make a great sauce for lasagne or cannelloni.
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