Leftover Beef Brisket Ragu

Ingredients:

• 1 Tbsp extra-virgin olive oil
• Leftover beef brisket
• Freshly ground black pepper
• 1 medium onion, chopped
• 3 cloves garlic, thinly sliced
• 1/2 tsp fennel seeds
• 1/4 tsp red pepper flakes
• 1 tbsp tomato paste
• 1/4 cup red wine
• 1 can whole peeled tomatoes
• 1/4 cup water
• 2 sprigs thyme
• 1 bay leaf
• 2 tsp balsamic vinegar
• Parmesan cheese and freshly chopped parsley for serving

Instructions:

• Heat the oil over MEDIUM heat in your Crockpot™ slow-cooker. Add the onion and cook until soft, around 6 minutes. Add the garlic, fennel seeds, and red pepper flakes and cook until fragrant, 1 minute more.
• Add tomato paste and cook until it is darkened in colour, 1 to 2 minutes more.
• Deglaze pot with wine, scraping any brown bits up at the bottom of your pot with a wooden spoon.
• Add whole peeled tomatoes, water, thyme, bay leaf, balsamic vinegar, and seared pot roast and season with salt and pepper. Stir to combine and reduce heat to LOW.
• Cover and simmer, stirring occasionally, until meat easily shreds, around 30 minutes.
• Serve over your favourite pasta or polenta. Top with parmesan and parsley before serving.