Beef Ragu with Polenta Cakes - Dolan and Ali Marie Geiman

Artist Contributor: Dolan & Ali Marie Geiman
Instagram @dolangeiman

Beef Ragu with Polenta Cakes
During our little sabbatical from art fair travel, we launched a recipe share with a few friends & family members interested in clean cooking. The enclosed shot is from Denver-based fitness & nutrition expert Jillian Keaveny ( ) that made the following dish we posted to our shared recipe box.
    • 2-3 lb beef brisket
    • 1 yellow onion
    • 2-3 garlic cloves
    • 1 cup beef bone broth
    • 3-4 14.5 oz cans of peeled tomatoes (or 2 28-oz cans of whole tomatoes)
    • 3 heaping tbs tomato paste
    • 1 tsp basil
    • 1 tsp oregano
    • 2-3 bay leaves
    • kosher salt
    • pepper
    • 1/2 cup red wine
    • fresh basil

    • Pat brisket with paper towel. Generously cover in kosher salt + pepper. (Optional: add some smoked paprika + cayenne if you're so inclined)
    • Heat avocado oil or ghee. Brown brisket on all sides
    • Thinly slice onions and line bottom of crock pot. Place brisket on top of onions. Add some diced onion + garlic and work into brisket.
    • Cover with a beef bone broth. Cook on high 4 hours. Pause, drain off broth + fat from crock pot.
    • Empty tomatoes into large bowl and break down with hands. Pour tomatoes into crock pot.
    • Add tomato paste, basil, oregano, bay leaves, red wine. Salt and pepper to taste.
    • Cook on high for another 4-5 hours. It takes ~ 8 hours to break down the brisket enough to shred.
    • Use 2 forks to shred the brisket on cutting board. 
    • Serve shredded brisket with tomato sauce over pan-fried polenta cakes and top with fresh basil. (Optional:  add fresh Parmesan)
    • Served with grilled broccolini + arugula salad.

      See all these recipes on Evernote: Artist Recipes 

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