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.




Check out Dolan's Work HERE


June 30, 2020 — Joseph Bradley

Leave a comment

Please note: comments must be approved before they are published.