Slow-Cooked Beef Ragu

Prep time: ~30 minutes
Cook time: 3–4 hours
Serves: 6

This dish was inspired by a brisket ragu a former chef, Heydeon, created for my restaurant. His version used pre-cooked brisket and incorporated both olive tapenade and sundried tomatoes — a combination that brought a beautiful, complex savouriness to the dish. It was so loved, it never left the menu.

The initial prep time for this dish is around half an hour — but you'll be rewarded with a rich, deeply savoury beef ragu that’s impressive enough to serve at a dinner party. It freezes beautifully and is just as at home as a cosy midweek dinner or a hearty lunch served with a slice of sourdough. Every bite is layered with flavour thanks to pancetta, olive tapenade, warming spices, and slow-cooked tenderness.

This is also a wonderful way to make the most of more affordable cuts of meat like chuck, blade, or brisket — the long, slow cook transforms them into melt-in-your-mouth richness. For even better results, salt your meat 1–2 days before cooking. This step is optional, but if time allows, it helps tenderise the meat and adds incredible depth of flavour.

To stretch the dish even further, especially when feeding a crowd, stir through a can of drained chickpeas or cannellini beans towards the end of cooking — they soak up the sauce beautifully and add extra heartiness.

This is a rich and unctuous dish — you may find you don’t need a large portion to feel completely satisfied. To balance its depth and richness, serve it with a crisp green salad dressed in a sharp vinaigrette, or a side of simply cooked bitter greens. That contrast brings freshness and brightness to the plate, making the whole meal feel beautifully complete.

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Ingredients

• 800g beef chuck or brisket, cut into large chunks

• 100g pancetta or speck, diced

• 2 tbsp olive oil

• 1 large brown onion, finely diced

• 2 carrots, finely diced

• 1 tsp fennel seeds

• 1 tsp cumin seeds

• 1 star anise

• Pinch of cured chili flakes or fermented chili (to taste)

• 1 heaped tbsp olive tapenade

• 4 garlic cloves, minced

• 2 tbsp tomato paste

• 200ml dry red wine

• 1 x 400g can crushed tomatoes or passata

• 1 cup beef stock or water

• 2 bay leaves

• Salt & pepper, to taste

To Serve

• Pasta (pappardelle or rigatoni), rice, polenta, or mash

• Grated parmesan or pecorino (optional)

• Bitter greens or gremolata

• Winter salad leaves

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Method

1. Salt the beef: When using tougher cuts of meat it can be a good idea to salt the day before cooking. lightly season the meat with salt and allow to sit in the fridge over night. this will tenderise the meat and add depth of flavour to the finished dish.

2. Sear the beef:
   In a heavy pot or Dutch oven, heat olive oil and brown the beef on all sides. Set aside.

3. Render pancetta:
   Add pancetta to the pot and cook until golden and the fat has rendered out.

4. Build your aromatic base:
   Add fennel seeds, cumin seeds, star anise, and chili. Toast gently for 30 seconds.
   Add onion and carrot. Cook until soft and slightly golden, about 7–10 minutes.

5. Add tapenade and garlic:
   Stir in the olive tapenade and garlic. Cook 1–2 minutes until fragrant.

6. Deepen the flavour:
   Stir in passata and cook for another 2 minutes. Rinse the passata jar with water and add to the pot. Add the red wine, beef and bring to the boil.

7. Simmer low and slow:
   Cover, and cook on low for 3–4 hours, or in a 150°C oven. Stirring regularly to avoid burning.

8. Finish:
   When Discard star anise. If desired, simmer uncovered 15–20 mins to thicken and concentrate the flavour. Adjust seasoning.

Serve with bitter greens, a salad or steamed greens and a sprinkle of parmesan.

Add a carbohydrate such as toasted sourdugh, pasta or rice if desired.

Even more delicious the next day!