Slow Cooker Beef Ragu

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Beef Brisket(1814g)
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  Yellow Onion
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  Garlic(240g)
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  Tomato, Canned, Crushed(794g)
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  Wine, Red, Table(120g)
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  Low Sodium Beef Broth(120g)
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  Tomato Paste(60g)
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  Beef bouillon cube
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  Basil, Fresh(5g)
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  Oregano, Dried(5g)
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  1-2 teaspoons salt (adjust to your tastes)
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  1 pinch cracked pepper (to taste)
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  Sugar, Granulated White(10g)
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  2 bay leaves
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  Cornstarch(10g)

Instructions

1. 1Cut the beef into 4 large chunks and trim any large pieces of excess fat. Dice the onion into ¼-inch pieces and mince the garlic.
2. 2Heat the olive oil in a large skillet over medium-high heat. Sear the beef chunks for 5 minutes per side until deeply browned on all surfaces, then transfer to a 6-quart slow cooker.
3. 3Add a little more oil to the same skillet over medium-high heat. Sauté the garlic for 30 seconds until fragrant, then add the onion and cook for 3–4 minutes over medium-high heat until soft and translucent.
4. 4Transfer the garlic and onion mixture to the slow cooker with the beef. Add the crushed tomatoes, tomato paste, beef broth, red wine, the beef bouillon cube, dried oregano, fresh basil, and a pinch of sugar. Stir to combine.
5. 5Cover and cook on LOW for 7–8 hours until the beef is fork-tender and easily pulled apart, or on HIGH for 4–5 hours.
6. 6In a small bowl, whisk together the cornstarch with 2 tablespoons of water. Stir this slurry into the slow cooker, cover, and cook on HIGH for 30 minutes until the sauce thickens slightly.
7. 7Remove the beef chunks and shred using two forks, discarding any fatty bits. Return the shredded beef to the sauce and stir until fully coated.
8. 8Divide the beef ragu evenly into 8 airtight containers while hot. Cool to room temperature, then seal and refrigerate or freeze for up to 4 days (refrigerated) or 3 months (frozen).