Beef Brisket Ragu with White Bean & Potato Mash

Steps

1. Prep the night before or morning of. Pat beef dry, cut into two pieces, (if you are using oven, dice beef 2cm), and place in slow cooker or casserole dish. Prep onion, carrot, thyme and garlic and add to beef. Toss with oil, Italian ragù spices and salt. Season well with pepper. Cover and set aside in the fridge, until ready to cook.
2. Cook in slow cooker. Add tomato paste, canned tomatoes, beef stock spices and 1 cup water to slow cooker. Cover and cook on high for 9-10 hours, or until tender. Meat will be tender and easy to pull apart when ready.
3. Cook in oven. Preheat oven to 200°C. Add tomato paste, canned tomatoes and 2 cups water to casserole dish. Cover and bake for about 2 1/2 hours. Meat will be tender and easy to pull apart when ready.
4. Cook mash. Prep potatoes, add to a medium pot and cover with hot tap water. Bring to a rolling boil on high heat. Boil potatoes on high for 20 minutes, until tender. Add beans and cook for about 2 minutes, until heated through. Drain and return to pot with butter and milk and mash, until smooth. Season to taste with salt and pepper.
5. To finish. Place beef on a chopping board and roughly chop or pull into bite-sized pieces. Return to sauce along with spinach and vinegar. Season to taste with salt and pepper. Prep basil.
6. Serve. Mash topped with ragù, Parmesan and basil.