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 (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.

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