Ingredients
~12-14oz steak, cut in big chunks (season with salt and pepper)
1/2 white onion, chopped
1 celery stalk, chopped
1 carrot, chopped
2 garlic cloves, finely chopped
Heat a pan over medium. Add EVOO.
Add the veggies, garlic and steak to the pan. Allow the veggies to sweat, soften and the steak to brown on all sides.
Other Ingredients
1/2 cup red wine
2 tbsp tomato paste
14 oz petite diced tomatoes
1/2 tsp dried oregano
~10 oz (1.268 cups/300 ml) beef stock
small can of tomato sauce with basil, garlic and oregano
pappardelle, gnocchi, gluten free fettuccini
Remove the steak ... put it in the crockpot. Add red wine to the pan with the veggies. Allow it to reduce a little. Then add the tomato paste. Combine well, reduce a little. Then add diced tomatoes, oregano and beef stock.. Season with a little more salt and pepper. Bring to a boil.
Then, add to the crockpot. Heat over high heat for 1 to 1 1/2 hours. Then I turned it down to low heat.
After about another 1 to 1 1/2 hours, I shredded the steak with forks and added the small can of tomato sauce. Let it cook another hour or so.
About 15 minutes prior, cook the pappardelle according to package instructions.
To serve, top pasta with ragú sauce, parmesan (shredded or shaved) and a little fresh oregano.. Serve with chunky bread to dip in EVOO and a full bodied wine.
Modify for leftover brisket:
Sauté onions and veggies in pan. (about 9 minutes). Add garlic, cook for a minute.
Stir in tomato paste. Add the leftover brisket, shredded. Then, add wine, diced tomatoes, oregano and beef stock. Simmer for 30 minutes or desired consistency, stirring every 5-10 minutes.
