The Big Ragout
- One 2- to 3-pound brisket, cut into thirds
- 1 boneless pork butt, cut into thirds
- Salt and pepper
- 1/2 cup olive oil
- 1 pound pancetta, diced
- 1 pound hot Italian sausage, diced
- 10 cloves garlic, peeled
- 2 white onions, diced
- 2 tablespoons crushed red pepper flakes
- One #10 can San Marzano tomatoes (about 6 pounds 6 ounces)
- 1/4 cup whole milk
- Serving suggestions: pasta or crusty bread
Start by heating the biggest pot you have over high heat. Sprinkle the brisket and pork butt with generous amounts of salt and pepper.
Add the oil to the pot, then add the pancetta and sausage, and cook until completely cooked through. Remove these and set aside for later use.
In the same pot and in several batches, brown the brisket and pork on all sides. Once there is a nice brown sear, remove and set aside.
In the same pot, saute the garlic, onions and and crushed red pepper. Season with salt. Once soft and sweet, add the can of tomatoes (including all of the juices). Then add all your browned meets back to the pot. Bring to a boil, then reduce the heat to a light simmer and add 1 cup water and the milk. Cook like this until the brisket and pork butt are very tender and falling apart, about 3 hours.
Remove from the heat. With a couple pairs of tongs (working while the meat is still very warm) shred all the big pieces of brisket and pork butt until it resembles pulled pork. Mix everything very well. Taste, and add salt and pepper as needed. Serve over your favorite pasta, on top of crusty bread or on its own in a big bowl.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Blue Collar