Pulled beef ragu

This is loads more expensive than the average spag bol, and didn’t go down so well with the kids, but Chris really liked it and it was a really nice change. Bought the brisket when it was reduced, otherwise feel like it would be too expensive, although it does make 6-8 portions. The original recipe is from Good Food magazine, but I did it in the slow cooker

1kg brisket (think mine was a fair bit smaller, hence only 6 portions)

2 onions

4 garlic cloves (or some garlic powder)

5 carrots

250ml red wine (I didn’t have this, which was a shame)

2 cans tomatoes

2tbsp tomato puree

4 bay leaves (I used basil and oregano instead)

75g pasta per portion

 

put the tomatoes, herbs and chopped veg (everything except pasta and meat) in slow cooker and mix up (obviously chop the onions and carrots)

place the brisket in the middle and cook on low all day

Pour the whole lot into a pan and cook on high for a bit to make the sauce thicken up

Shred the meat with 2 forks

Eat with the cooked pasta

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