- 1 kilo Beef Brisket (or chuck)
- 4 Carrots
- 1 Onion
- 1 Leek
- 5 Celery Stalks
- 3 cloves Garlic
- 1 Chilli
- 1 Litre tomatoes peeled
- 3 sticks Rosemary
- Salt and pepper
- 50 mls olive oil
- 1 tablespoon sugar
- 1 tablespoon paprika
3-4 hours, 40 minutes prepping time
Take the piece of brisket and remove any fat on the meat. Chop meat into 1cm cubes and set to the side adding salt, pepper and rosemary.
Peel all of your veggies and cut into the same size of the meat (1 cm cubes).chop garlic and chilli very finely .
In a large pot on a high heat add your oil and let it heat up. Add onions and garlic and sweat off turning the fire down to a medium heat.
Add the rest of your veggies to the pot and leave to cook off a little for about 5 to 10 minutes.
After about 5 to 10 minutes add your beef into the pot, making sure you get some good colour on it before adding the tomatoes.
Add the tomatoes into the pot with no chunks, make sure its nice and smooth, follow with the paprika.
Lower your heat and let your tomatoes simmer slowly.
You know that your Ragu is done once the meat just brakes again with a spoon, once this happens double check your seasoning and if its too acidic add sugar to taste.