Beef Ragu with Polenta Cakes - Dolan and Ali Marie Geiman

Artist Contributor: Dolan & Ali Marie Geiman

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 (https://www.jilliankeaveny.com/ ) that made the following dish we posted to our shared recipe box.

Ingredients:

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

Directions:

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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