Brisket Ragu served with fresh bread and pappardelle pasta
I’ve made this ragu lots of times both on our kitchen range and the bbq but this was my first time trying it with controlled calories. After studying my recipe I realised that all I had to address was the olive oil, red wine and salt.
So with this in mind I gave it a try. I used spray oil and no salt (salt is just not good for my diabetes) and I used a red wine stock pot instead of the wine. Less calories and same great flavour.
Ingredients for 8 servings (we freeze what we don’t eat)
- 1kg lean brisket or beef chunks
- 2 Large onions chopped
- 4 cloves garlic crushed
- 3 large carrots chopped
- 4 sticks of celery chopped
- 500ml beef stock I use a cube for this cook
- 2 tbsp tomato puree
- 2 tins chopped tomatoes
- 400ml red wine stockpot
- A few sprigs of rosemary
- 4 bay leaves
- seasoning if needed.
Fry off the chopped beef in a little spray oil. You may need to batch these depending on the size of your pan, I use a large Dutch oven. once browned on all sides remove from the pan and set aside.
Chop and fry the onions, carrots, celery and garlic in low cal spray oil for about 10 minutes until they soften. Then add the purée, tomatoes, stocks and herbs and bring back to the boil.
Once simmering add the meat back in and pop a lid on for about 3 hours. I cook this on my Klever Joe so go out for a walk
After the 3 hours if it needs thickening just take the lid off and bubble away for 30 minutes but if not serve with pasta or rice.
this is definitely a better eat on day 2 once the flavours have combined even more.
Today I cooked this on my kamado Klever Joe using my cast iron Dutch over and the accessory ring.
We served ours with Pappardelle pasta and fresh Cotswold crust bread cooked on the same bbq earlier 🙂
If you cooked this or any of my recipes then please do let me know how it went, I would love some feedback.