beef brisket bolognese
Ingredients
- 3-3.5 lb beef brisket
- 2 onions sliced
- 2 cans beef broth
- 1 tablespoon Paprika
- 1 28 ounce can crushed tomatoes
- 1 large onion or 2 small cut into 1-inch dice
- 2 large carrots cut into 1/2-inch dice
- 3 ribs celery cut into 1-inch dice
- 4 cloves garlic
- Extra-virgin olive oil
- 1 teaspoon Oregano
- 6-8 ounces tomato paste
- 3 cups hearty red wine I used Apothic Red, which I love, because that's what we had open.
- Water
- 3 bay leaves
- 1 bunch thyme or 1-2 tsp dried thyme
- Salt and pepper to taste
Instructions
- Put the beef brisket in a crock pot with broth, paprika, and sliced onion and cook on low for 10 hours.
- Remove from crock pot and refrigerate for a few hours (or overnight).
- After refrigerating, cube/shred into small pieces.
- Chop veggies and in a food processor, puree onion, carrots, celery, and garlic into a coarse paste.
- In a large pan over medium heat, coat pan with oil.
- Add the pureed veggies and season with salt.
- Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes.
- Add the cubed/shredded brisket and brown. Cook another 15 to 20 minutes.
- Add the tomato paste and cook until brown about 4 to 5 minutes.
- Add the red wine. Cook until wine has reduced by half.
- Add the crushed tomatoes.
- Add water to the pan until the water is about 1 inch above the meat.
- Toss in the bay leaves, thyme and oregano and stir to combine everything.
- Bring to a boil and reduce to a simmer, stirring occasionally.
- As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time. If you add too much, you can always cook it out. Reducing and adding more water is how the flavor develops.
- Season with salt as you reduce and add water.
- Simmer for 3-4 hours.
