Braised Brisket Ragu with Penne Recipe

Name: Braised Brisket Ragu with Penne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 pounds Beef Brisket; 4 Tablespoons Olive Oil, Divided; 2 Tablespoons All-purpose Flour; 1 whole Yellow Or Brown Onion, Cut In Half And Sliced Into Thin Strips; 3 cloves Garlic, Minced; 1 cup Dry Red Wine; 2 cups Beef Stock; 1 cup Water; 3 whole Dried Bay Leaves; 3/4 pounds, 2-18 ounces, weight Whole Plum Tomatoes, Canned; 2 Tablespoons Tomato Paste; 1 Tablespoon Honey Or Sugar; 1 pound Penne Or Other Short Cut Pasta; 1/2 cups Grated Parmesan Cheese; 1/2 cups Basil Leaves Torn; 1/4 cups High Quality Olive Oil, For Garnish; 2 pinches Red Pepper Flakes (optional)

Servings: persons

5 pounds Beef Brisket
4 Tablespoons Olive Oil, Divided
2 Tablespoons All-purpose Flour
1 whole Yellow Or Brown Onion, Cut In Half And Sliced Into Thin Strips
3 cloves Garlic, Minced
1 cup Dry Red Wine
2 cups Beef Stock
1 cup Water
3 whole Dried Bay Leaves
3/4 pounds, 2-18 ounces, weight Whole Plum Tomatoes, Canned
2 Tablespoons Tomato Paste
1 Tablespoon Honey Or Sugar
1 pound Penne Or Other Short Cut Pasta
1/2 cups Grated Parmesan Cheese
1/2 cups Basil Leaves Torn
1/4 cups High Quality Olive Oil, For Garnish
2 pinches Red Pepper Flakes (optional)

1
Preheat oven to 350 degrees F.
2
Cut the brisket into 4 pieces.
3
Warm 2 tablespoons of the olive oil in a heavy saucepan (with a fitted lid) over medium-high until sizzling.
4
Toss the beef with the flour and after shaking off excess, brown pieces 2 at a time in the pan until browned on both sides, 2-3 minutes per side.
5
Set aside.
6
Add another 2 tablespoons olive oil and the onion to the pan and cook until just starting to brown.
7
Add the garlic and cook until fragrant, 30 seconds.
8
Add the red wine, scraping up all the bits stuck to the pan, and cook until liquid has reduced by half.
9
Add the stock, water, bay leaves, tomatoes (break them up with your hands as you add them in), tomato paste and honey/sugar.
10
Stir to combine and add the beef back.
11
Cover with a tight fitting lid and cook for 2 hours in the preheated oven, until beef is easily shredded with fork in the preheated oven.
12
Remove the lid and cook for another 30 minutes.
13
Remove from the oven and shred the meat using 2 forks.
14
With 20 minutes of cooking left, cook the pasta until al dente according to package instructions.
15
Serve the ragu over pasta and finish with Parmesan, basil and high quality olive oil.
16
Add red pepper flakes if you like a little spicy kick.
17
Recipe adapted from Donna Hays Slow-Cooked Beef Ragu Pasta.

2258

kcal

Calories

133

Fat

106

Carbs

172

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 5 pounds Beef Brisket, 4 Tablespoons Olive Oil, Divided, 2 Tablespoons All-purpose Flour, 1 whole Yellow Or Brown Onion, Cut In Half And Sliced Into Thin Strips, and more.

Yes, Braised Brisket Ragu with Penne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Brisket Ragu with Penne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions