Beef brisket ragù with potato gratin and herby crumble
- ⏱ 6 hours 45 minutes
- Hard
- Serves 1
- 👥 2-cook recipe
Slow-cooked beef brisket ragù served with potato gratin and a herby seed-and-walnut crumble.
Adapted from Great British Chefs.
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Beef brisket ragù w...
0/0
COOK 1COOK 2
1Mise en place
2Season brisket
Season the brisket generously with salt and pepper
3Plate and serve
+ 30 more steps in the app
Beef brisket ragù w...
0/0
COOK 2COOK 1
1Mise en place
Prep 1 onion: finely dice
2Season brisket
3Plate and serve
+ 30 more steps in the app
Ingredients
- 1 kg beef brisket
- 2 tbsp olive oil for ragù
- 1 onion (finely diced)
- 2 carrots (peeled and diced)
- 2 celery sticks (diced)
- 4 garlic cloves for ragù (crushed)
- 200 ml malt vinegar
- 200 ml red wine
- 400 g tinned chopped tomatoes
- 2 tbsp tomato purée
- 500 ml beef stock
- 2 bay leaves
- 1 sprig rosemary
- salt and pepper for ragù, to taste
- 1 kg russet potatoes (peeled)
- 300 ml whole milk
- 300 ml cream
- 2 garlic cloves for gratin
- 150 g Gruyère (grated)
- 150 g brie (thinly sliced)
- 2 tbsp salted butter
- salt and pepper for gratin, to taste
- 1 slice of sourdough bread (torn into small pieces)
- 2 tbsp mixed seeds
- 2 tbsp walnuts (roughly chopped)
- 1 bunch parsley
- 1 garlic clove for crumble
- 1 tbsp oregano leaves
- 1 lemon (zested)
- 2 tbsp olive oil for crumble
- salt and pepper for crumble, to taste
- freshly ground black pepper, to taste
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place COOK 1
- Prep 1 onion: finely dice
2. Season brisket COOK 2
- Season the brisket generously with salt and pepper
3. Make the ragù COOK 1
- Peel the carrots
- Dice the celery sticks
- Crush the garlic cloves for the ragù
4. Sear brisket COOK 2
- In a heavy-bottomed pot, heat the olive oil and sear the brisket on all sides until golden
- Remove and set aside
🤝 Cook 1 hands the heavy-bottomed pot to Cook 2.
5. Peel potatoes COOK 1
- Peel the russet potatoes
6. Preheat gratin oven COOK 2
- For the gratin, preheat the oven to 175°C fan
🤝 Cook 2 takes over at the oven.
7. Soften vegetables COOK 1
- In the same pot, sauté the onion, carrot and celery over medium heat for 10 minutes until softened and beginning to brown
- Add garlic and cook for 2 minutes more
- Deglaze the pot with the vinegar, scraping up any sticky bits from the base
🤝 Cook 2 hands over the base.
8. Slice potatoes COOK 2
- Thinly slice the potatoes using a mandolin
🤝 Cook 1 hands over potatoes.
9. Simmer potatoes COOK 2
- In a saucepan, add the potatoes, milk, cream, garlic, salt and pepper
- Bring to a simmer
- Cook over a low heat for around 10 minutes
10. Reduce wine COOK 1
- Pour in the red wine and reduce by half
- Stir in the tomatoes, purée and beef stock
🤝 Cook 2 hands the heavy-bottomed pot to Cook 1.
11. Braise brisket COOK 1
- Add the herbs, return the brisket to the pot, cover, and cook in the oven for 5–6 hours, or until the brisket is tender, Once cooked, shred with forks into the sauce
12. Mise en place COOK 2
- Prep 150 g Gruyère: grate
13. Assemble gratin COOK 2
- Thinly slice the brie
- Remove from the heat
- Add the grated Gruyère and stir until fully melted
- Pour the potato mix into a greased baking dish
- Arrange the brie and butter over the top
🤝 Cook 1 hands the knife to Cook 2.
14. Chop walnuts COOK 1
- Roughly chop the walnuts
15. Preheat oven COOK 1
- Preheat the oven to 140°C
16. Bake gratin COOK 2
- Bake for 40 minutes until browned and bubbling
17. Mise en place COOK 2
- Prep 1 lemon: zest
18. Toast crumble COOK 1
- In a dry pan, toast the bread, seeds and walnuts until golden
🤝 Cook 2 hands the pan to Cook 1.
19. Blitz crumble COOK 1
- In a food processor, blitz all the crumble ingredients together to a coarse crumb
- Season with salt and pepper to taste
🤝 Cook 2 hands over the lemon.
20. Plate and serve BOTH
- To serve, spoon the gratin into a serving bowl
- Top with a generous spoon of the ragù, herby crumble and black pepper
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