Brisket Ragu with Creamy Cauliflower Mash

I have had some big things happening in life recently! Working with my Firsties has been going great, my friendships are amazing, and my family life has been fun as always. Then all of a sudden, BAM! I start feeling sick and I have been laying in bed the past couple of days….ugh.

Fortunately, I have an amazing hubby who takes great care of me when I’m not feeling my best. To repay him, I whipped up this comforting meal-no better way to say, “thanks honey!”

This dish was made with a side of Ratatouille, which can be found here .

Choose your favorite Cabernet to drink because tonight you will be cooking with it as well! Have fun and drink a glass for me!

We paired this with 19 Crimes Cabernet.

Brisket Ragu with Creamy Cauliflower Mash


For the Brisket:

1 1/2 lbs of brisket

1 tablespoon avocado oil

1 carrot, quartered

1 stalk of celery, halved

1/2 sweet onion, halved

3 garlic cloves, smashed

3 sprigs of thyme

2 sprigs of rosemary

1 bay leaf

1 cup beef broth

salt, to taste

pepper, to taste

For the Ragu:

2 carrots, diced

2 stalks of celery, diced

3 cloves of garlic, minced

1 tablespoon avocado oil

1 cup of red wine: I used 19 Crimes Cabernet

1 pint cherry tomatoes

1 tablespoon tomato paste

1 28 oz can crushed tomatoes

1 tablespoon dried basil

1 teaspoon garlic powder

1 cup of sauce from brisket

For the Creamy Cauliflower Mash:

1 head of cauliflower, florets broken apart

1 tablespoon garlic ghee (or butter)

1/4 cup of coconut milk

salt, to taste

pepper, to taste


Using an Instant Pot, set it to saute. While it heats up, salt and pepper both sides of the brisket.

Once hot, add the avocado oil. Place brisket in and let it brown for 4 minutes. Flip, and brown for another 4 minutes.

Remove from pot and set aside. Add carrots, celery, onions, garlic, thyme, rosemary, and bay leaf. Saute until soft, but not brown.

Add brisket back to the pot and pour in beef broth.

Close lid and set the manual button to 60 mins. Set it and forget it….for now 🙂

While the brisket is cooking, start your ragu.

On medium heat, pour avocado oil in a heavy bottom pot. Saute carrots, celery, onions, and garlic until soft. Season with salt and pepper.

Add tomato paste and saute for a few minutes more, mixing thoroughly.

Add in wine and bring to a boil. Once boiling, add crushed tomatoes, cherry tomatoes, basil, and garlic powder. Stir to combine.

Turn heat to low, cover, and let simmer until brisket is cooked.

When the brisket has finished cooking, remove brisket, shred, and add to the ragu. Take out woody herbs (rosemary, thyme, and bayleaf). With an immersion blender, blend the liquid to form a sauce.

Place 1 cup of the sauce from the brisket into the ragu and stir to combine.

Creamy Cauliflower Mash:

Steam one head of broken down cauliflower.

When tender, add in ghee and coconut milk. Using immersion blender, blend to a silky consistency. Salt and pepper to taste.


Yesterday I spent a good part of the day in bed. I haven’t been feeling my best, and today I finally felt back to normal.

To repay my husband for all the help while I rested, I made Ratatouille! It’s a nice, easy side that goes well with beef, chicken, or fish. I made mine with a brisket ragu over creamy cauliflower mash (recipe coming soon). In the meantime, your favorite marinara works just fine.

We paired this with a nice 19 Crimes Cabernet- Yum!



1 large zucchini, sliced into 1/2 inch rounds

1 yellow squash, sliced into 1/2 inch rounds

1 Japanese eggplant (or 1 small purple eggplant), sliced into 1/2 inch rounds**

4 cloves garlic, sliced

1/2 cups of Brisket Ragu (recipe coming soon)

Salt, to taste

Pepper, to taste

Parsley, to garnish


Preheat the oven to 375.

Cover the bottom of a medium, oven safe pan (I like to use my cast iron for this) with 1 cup of the brisket ragu.

Arrange the sliced vegetables in alternating patterns ( zucchini, yellow squash, eggplant) on top of the sauce in a circular pattern starting from the outer edge to the middle of the pan.

Place a slice of garlic between the sliced vegetables.

Season with salt and pepper to taste.

Spoon 1/2 cup of brisket ragu over the vegetables.

Bake on middle rack for 30 minutes.

Garnish with parsley and enjoy!

**If using a purple eggplant: For larger rounds- cut in half to create half moons