Brisket Bolognese
Brisket Bolognese is a smoky, rich, and utterly delicious twist that will have you coming back for seconds, then thirds.
Equipment
- slow cooker
Ingredients
- 1.5 lbs Smoked brisket
- 1 Large sweet onion
- 4 Medium size carrots
- 4 Celery stalks
- 2 tbsp Minced garlic
- 1.5 cups Dry red wine
- 32 oz Tomato sauce
- 3 Bay leaves
- 1 tbsp Olive oil
- Salt and pepper to taste
- 2 tbsp Tomato paste If needed
For Serving
- Fresh cooked pasta 2 oz per person
- Grated parmesan cheese
Instructions
- Chop the smoked brisket into small pieces, about ½ inch wide.
- Use a food processor to chop the carrots, onion, and celery into a very fine dice.
- Heat a skillet over high heat and fry the chopped brisket until some fat has rendered and some pieces have browned, about 5-10 minutes. Transfer the chopped brisket to the slow cooker.
- Add the diced vegetables to the skillet, keeping it at high heat. Pour 1 tbsp of olive oil over the vegetables.
- Fry for 10-15 minutes, or until they are noticeably drier. When pressed down with a spatula, very little water should come out. In the last 5 minutes of this process, add the minced garlic and stir it in. Once the vegetables are ready, the garlic will be too and you can transfer the vegetables and garlic to the slow cooker.
- Reduce the skillet’s heat to medium-high and add the wine. Bring it to a boil, then simmer for 2 minutes. Transfer to the slow cooker.
- Add the tomatoes and bay leaves to the slow cooker and set it to cook for 4 hours on high or 6-8 hours on low.
- Serve over freshly cooked pasta, topped with parmesan cheese.