Beef Ragu with Truffle

Ingredients

6 tbsp Brock and Morten Garlic Rapeseed Oil

1kg Beef Brisket

2 carrots

1 onion

1 stick of celery

1 tin of tomatoes

250ml beef stock

250ml red wine

Pappardelle

Brock and Morten Truffle oil and Truffle Salt to finish

Method

Heat the Brock and Morten Garlic Rapeseed Oil in a pan. Once hot, brown the beef in the pan on all sides.

Add the browned beef to a slow cooker along with the chopped carrots, onion, celery, tomatoes, stock and red wine.

Cook for around 4-5 hours, until the beef starts to fall apart. Lift the beef out and set to one side. Blend the remaining sauce.

Cook pappardelle as per the packet instructions.

Shred the beef and add an amount of sauce to suit your taste. Top the pappardelle with the beef ragu mix.

Serve with parmesan and either a drizzle of Brock and Morten Truffle oil or Brock and Morten Truffle Salt to taste.

How do you use Brock & Morten Rapeseed Oil?

Got any tips and tricks? Or have another great recipe using our oil?
Let us know at: info@brockandmorten.com