Slow Cooked Shredded Beef Brisket Ragu with Pasta

Slow cooked Beef Brisket Ragu will fill your home with flavorful aromas like no other!

Hearty beef brisket is simmered in red wine with lots of aromatics until it’s fork tender, then shredded into the sauce and tossed with pasta for the ultimate comfort food your family will love.


For The Ragu: Beef Brisket Salt And Black Pepper Olive Oil Yellow Onions

Gather and prep all ingredients. Pat the brisket pieces dry with a paper towel. Sprinkle all sides of the beef with salt and black pepper.

Heat the oil in a large, heavy-bottomed pot, such as a Dutch oven, over medium heat. Carefully add as many brisket pieces as will fit on the surface of the pot and sear them on multiple sides until brown, about 3 minutes per side.

Add the onions, celery, carrot, chopped garlic cloves and crushed red pepper to the pot and stir to coat with the fat.

Move the veggies over to one side of the pot and add the tomato paste. Caramelize it for 1 to 2 minutes. Then, Pour the wine in and deglaze the pan, scraping up all the browned bits.

Carefully return the reserved brisket to the pot, along with any accumulated juices, nestling the pieces in the broth and vegetables.

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