Leftover Brisket Bolognese
I often do a joint of brisket in the slow cooker overnight for Sunday lunch and came up with this recipe to use the leftovers. Serve with spaghetti - very tasty.
I often do a joint of brisket in the slow cooker overnight for Sunday lunch and came up with this recipe to use the leftovers. Serve with spaghetti - very tasty.
- Carbohydrate 36.6373725 g
- Cholesterol 179.317 mg
- Fat 48.812655 g
- Fiber 2.79480002231896 g
- Protein 70.86133 g
- Saturated Fat 19.394782 g
- Serving Size 1 1 Serving (552g)
- Sodium 779.6115 mg
- Sugar 33.842572477681 g
- Trans Fat 5.14444275000002 g
- Calories 881 calories
Step-by-step
- Heat olive oil in a heavy based pan, add chopped onion and stir fry until softened.
- Add salt, pepper, basil and stir, add green pepper, carrot, celery, stir fry until softened, then add mushrooms.
- Add chopped brisket and stir, add tomato pasta sauce, bring to boil, crumble in stock cube, stir, and simmer gently for 40 mins. If the sauce appears a bit thick, just rinse the pasta sauce jar with water and add .
- Serve with spaghetti and freshly grated parmesan cheese.
Standard measurements on a label reveal little about how beef proteins behave under extended heat. When slow-cooked beef meets the acidity of tomatoes, the muscular fibers require a prolonged simmer to break down fully. This technique adapts traditional ragù principles, transforming already tender shreds of meat into a cohesive, sauce-clinging coating for long strands of pasta. By introducing aromatics early and building a foundation in olive oil, the sauce gains depth that mere assembly misses.
Ragù originates from the Emilia-Romagna region of Italy, historically designed to utilize tougher cuts of meat through long, slow braising in liquids like broth and wine. While authentic versions simmer for hours, utilizing pre-cooked brisket bypasses the initial multi-hour braise while retaining the rich rendered fat profile characteristic of classic Italian meat sauces. Finely grated carrots melt completely into the simmering liquid during the forty-minute reduction window, providing natural sweetness without altering the texture.
Heavy-bottomed pans distribute thermal energy evenly, preventing the tomato sugars from scorching during the forty-minute simmer. Cast iron or heavy enamelware works best here, holding steady heat across the base. If the sauce thickens too rapidly before the forty-minute mark is reached, rinsing the residual tomato sauce from the glass jar with exactly two tablespoons of water provides enough moisture to maintain a gentle simmer without diluting the overall seasoning.
Dried basil requires direct contact with warm oil and aromatics during the initial sautéeing phase to release its fat-soluble volatile compounds. Adding the herb early allows the heat to unlock herbal notes that would otherwise remain dormant if sprinkled in at the end. Simmering the mixture uncovered lets excess water evaporate, concentrating the beef stock and tomato flavors until the fat emulsifies slightly into the sauce.
