Recipe courtesy of Blue Collar
The Big Ragout
- Level: Easy
- Yield: 2 gallons
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 707
- Total Fat
- 60
- Saturated Fat
- 20
- Carbohydrates
- 7
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 32
- Cholesterol
- 158
- Sodium
- 626
- Total: 4 hr 30 min
- Active: 1 hr
Ingredients
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
Directions
- 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 crushed red pepper. Season with salt. Once the onions are soft and sweet, add the can of tomatoes (including all of the juices). Then add all your browned meats 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 they resemble 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.