Instant pot beef brisket ragu with pasta recipe
Experience the magic of the Instant Pot with this mouthwatering beef brisket ragout recipe. With just a few simple steps, a hearty and satisfying meal will be on his table within two hours. Beef brisket cooked to perfection, garnished with onions, garlic and aromatic herbs and simmered in a rich tomato sauce. This versatile dish pairs beautifully with pappardelle pasta and coats the entire dough with an earthy sauce.
A traditional ragout takes more than 3 hours in the oven, but you can make it in less than half the time with the Instant Pot. Cook the meat until tender in a delicious tomato and red wine sauce. Shred the meat back into the sauce and serve with the pasta.
Beef brisket can be very dry, so I added striped bacon to the sofrito mix first to add a bit of fat and flavor. If you don’t want beef brisket, use beef shoulder loin or braised beef.
How to Make Braised Beef Brisket Ragu in the Instant Pot
Season the beef ribs: Pat the meat dry and season the beef brisket generously all over with salt and pepper to enhance the flavor.
roast the breast: Set the Instant Pot to the sauté function and heat the olive oil. When hot, sear the brisket on all sides until a brown crust forms, locking in the meat juices and enhancing flavor.
add spices and tomatoes: Add chopped onions, celery, carrots and garlic and fry according to the instructions. Fry for a few minutes until it starts to soften. Then pour in the diced tomatoes, chopped herbs, whole herbs and finally the stock.
pressure cooking: Tightly close the Instant Pot lid and pressure cook on HIGH for about 80 minutes, depending on the size of the brisket. The meat should be tender and shred easily.
cut beef into strips: Carefully remove the brisket from the Instant Pot when the pressure naturally releases. Use 2 forks to shred the meat. It softens and can be easily removed.
reduce the source: If the sauce is too thin, switch the Instant Pot to the Sauté function and simmer for a few minutes to reduce the sauce and thicken it. This process enhances the flavor and creates a thicker sauce. Add the shredded meat back in and heat through. Soak the whole meat in the sauce for about 10 minutes before serving. Once you’ve reached this stage, you’re ready to make pasta.
offer and enjoy: Prepare your favorite pasta, such as pappardelle, according to package directions. The beef brisket ragout is then placed over the boiled pasta and garnished with fresh parsley and freshly grated Parmesan cheese. I like to sprinkle finely grated lemon zest to wake up this ragout (see optional garnish tips below).
Adjust seasonings and ingredients to your liking. Enjoy our homemade beef brisket ragout cooked to perfection in the Instant Pot.
Differences between Instant Pot Duo and Instant Pot Pro:
I have both Instant Pot Duo and Pro. I used Pro for this recipe.
instant pot duo offers a wide range of cooking functions and preset programs, making it a versatile and budget-friendly option for everyday home cooking.
on the other hand, instant pot pro is a more advanced model with additional features such as a higher maximum pressure level, a redesigned display and a cooking progress indicator.
It also includes more precise temperature control and a more user-friendly interface. The Instant Pot Pro caters to users who want more precise cooking control and are willing to invest in additional features to enhance their cooking experience. The Pro has a heat-resistant handle on the inner pot, which makes unloading very easy.
Ultimately, choosing between the two models comes down to personal preference, culinary needs, and budget considerations, but I really like the Pro, and the extra features make it worth it. I think there is.
What is the difference between beef ragu and bolognese?
Beef ragu and beef bolognese are both classic Italian meat-based sauces, but there are distinct differences in ingredients and cooking methods.
Beef ragu is a slow-cooked sauce, usually made with chunks or shreds of beef, cooked with tomatoes, vegetables, herbs, and sometimes wine. It has a rich and voluminous taste, and the meat crumbles and melts into the sauce. Ragu has an earthy, heavy texture that creates a satisfying mouthfeel. This sauce is perfect for those who enjoy tender beef in their pasta dishes.
Beef bolognese, on the other hand, is a type of ragout that originated in Bologna, Italy. It traditionally uses finely chopped beef or ground meat combined with pancetta, onions, carrots, celery, tomatoes, milk or cream, and a touch of nutmeg. Bolognese requires a longer cooking time, so the flavors melt and thicken. This slow-simmering process creates a rich, thick, creamy sauce that clings beautifully to the pasta, creating a harmonious blend of flavors.
Both sauces complement the deliciousness of the beef, but ragu tends to have a chunkier earthy texture, while bolognese offers a smoother, creamier consistency.
Whether you prefer the hearty chunks of beef of ragout or the creamy, velvety texture of bolognese, both sauces bring their own unique qualities to the table for a delightfully satisfying pasta dish. provide the experience.
How to serve beef ragout
Beef ragu has a lot of delicious menus, and you can enjoy its rich taste in various ways. For a more traditional approach, try serving it over egg noodles, especially long, wide pasta like pappardelle or tagliatelle.
Rich sauce is applied. Thin noodles such as spaghetti or linguini are too thin here.
If you’re looking for a healthier, lower-carb arrangement, consider combining beef ragu with zucchini noodles or veggie noodles made from spaghetti squash. This adds a refreshing, light element to the dish while providing a satisfying pasta-like experience.
If you’re lucky enough to live in a country that grows this delicious vegetable, spoon beef ragout over spaghetti squash.
Cauliflower rice is a great alternative to traditional grains for those following a low-carb diet.
For a comforting and hearty combination, serve beef ragu over polenta to allow the creamy texture of the creamy polenta to absorb the flavors of the sauce.
If you prefer a more starchy side, consider serving ragu over rice or creamy mashed potatoes.
What to serve with the beef ragu garnish?
crispy bread: Eat beef ragu with warm crispy bread and mop up the sauce (there’s plenty)
garlic bread: Make side bread more delicious. Check out my best garlic bread recipe.
green salad: Simple green salad and lemon vinaigrette balance the richness of beef ragu.
Can beef ragout be frozen?
Leftover beef ragu can be frozen. To freeze the beef ragu, let it cool completely, then divide it into airtight containers or freezer bags and store in the freezer for up to 3 months.
Here are some of my other Instant Pot recipes you might like
Instant Pot Lamb Shank with Red Wine and Rosemary
Gammon with ginger beer and rooibos
Duck leg confit with cherry sauce
instant pot caramel salmon
instant pot cheesecake with caramel
You may also like:
Braised beef brisket with ragu pappardelle (oven version)
Ossobuco with Milanese Risotto
classic beef and mushroom pie
*Garnish is optional – I love gremolata, but lemons are very strong in this dish, so a generous sprinkle of parmesan cheese and chopped parsley is a nice finishing touch. I also like a little grated lemon zest, but if you try this you’ll see what I mean.
You can also make a garnish by mixing a small bunch of chopped parsley with olive oil, chopped chilies, and a little grated lemon zest. A little drizzle of this green sauce wakes everything up a bit, but it’s totally optional.
If you want to add a little spiciness to your beef ragu, add a pinch of red pepper flakes (chili) to the onions.
Recipe – Serves 10 (Adjust pasta accordingly)
Served with Instant Pot Beef Ragu Pasta
Enjoy a hearty and satisfying meal in less than two hours with this mouthwatering Instant Pot Beef Brisket Ragu recipe. Filled with rich tomato sauce and fragrant herbs, it’s perfect for a family pasta night or a cozy dinner. Perfectly cooked and ready to impress.
- Preparation time: 20
- Cooking time: 80
- total time: 1 hour 40 minutes
- yield: Ten
- Category: meat
- Method: instant pot
- cooking: Italian
2kg / 3 lbs – beef brisket (remove fat and sinews) (use shoulder loin as a substitute)
olive oil for frying
100GMS striped bacon, finely diced
2 finely chop a medium brown onion
2 Peel and finely chop a medium carrot
1 large celery stalk, finely chopped
6 garlic cloves (crushed)
1 1/2 tsp fennel seeds (optional)
2 tablespoon tomato paste
2 Italian cut or crushed tomatoes x 400g/28oz can
1 cup Red wine (250ml)
2 cups beef stock or beef broth (500ml)
Four bay leaves
1 tablespoon chopped rosemary
1 tablespoon chopped thyme leaves (or 2 (Add whole stalks.)
1 tablespoon of sugar
2 tablespoons chopped parsley (1 for cooking and 1 serve)
Served with freshly grated parmesan cheese
Pappardelle Pasta (800gms / 28oz) Serves 8
Cut the breast into small pieces, season well with salt and pepper, and remove from the refrigerator 1 to 2 hours before cooking.
Set your Instant Pot to sauté and add a little olive oil to the bowl. When ready, turn the meat over and brown it in 3 batches on each side. Instead, sear the meat in a large skillet.
When browned, remove meat and set aside.
With the Instant Pot set to sauté, add the bacon and cook for 1 minute. Then add the chopped onions, carrots and celery and simmer until soft, about 6-8 minutes. Stir occasionally to prevent browning.
Add fennel, garlic and tomato paste and quickly cook for about 30 seconds, then add red wine and simmer until reduced by a third.
Add 2 cans of chopped tomatoes along with sugar, chopped rosemary and parsley.
When it starts to bubble, add the meat (and any juices that may have drained) back in. Add dashi stock, bay leaves, and thyme. Add generous amount of salt and pepper and stir to whisk everything.
Close the lid and set the vent to SEAL.
Manually set the Instant Pot to high pressure cooking (keep warm off) for 1 hour and 20 minutes (80 minutes total).
Remove the meat, shred it, and add it back to the Instant Pot sauce, toss and mix. Wait a few minutes for the meat to absorb the sauce well.
Brisket Ragu can be made ahead of time or the day before. Reheat in an Instant Pot or stovetop set to the Sauté function.
When ready to serve, boil the tagliatelle or pappardelle for 5-6 minutes until al dente, strain and toss the ragout over the pasta.
Serve pasta, sprinkle with remaining chopped parsley (optional), and lightly spray with finely grated lemon zest (optional).
Sprinkle plenty of parmesan cheese and enjoy.
Garnish with freshly grated Parmesan cheese and chopped parsley.
Sprinkle lightly with grated lemon zest, if desired.
Ragu can be made ahead of time and reheated just before serving in an Instant Pot set to the stovetop or sauté.
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