Smoked Brisket Ragù with Cherry Wood-Smoked Tomatoes
One of the things I enjoy most about barbecue is finding new ways to use leftover smoked meats. Brisket is especially versatile because it already has so much flavor from the smoke, seasoning, and rendered fat. For this recipe, I took a pound of leftover smoked brisket and turned it into a hearty, rustic tomato ragù.
Traditional Italian ragù is known for its rich, slow-cooked flavor and substantial texture. This version brings barbecue into the mix with cherry wood-smoked tomatoes, onions, and carrots, along with tender chunks of brisket. The combination produces a sauce that has the familiar richness of a slow-simmered ragù with a noticeable but restrained smoke character.
The cherry wood adds a subtle smokiness to the vegetables without overpowering their natural flavors. The tomatoes provide acidity and sweetness, while the onions and carrots contribute body to the sauce. Red wine and balsamic vinegar add depth, and Revolution Barbecue Texas Beef BBQ Rub brings black pepper, garlic, onion, and bell pepper flavors that complement both the tomatoes and brisket.
What I particularly like about this ragù is its texture. Rather than blending the tomatoes into a smooth sauce, I crushed them with a spoon, leaving plenty of rustic pieces throughout. After two hours of simmering, the sauce develops a rich tomato flavor, with chunks of smoked brisket in every serving.
Rustic Smoked Tomato and Brisket Ragù
8
20 minutes
2 hours 55 minutes
255
American
Main Dish
Cherry wood is a good choice for smoking vegetables because its mild smoke complements the tomatoes without becoming too aggressive. The tomatoes soften during their time in the smoker, making their skins easier to remove while allowing the flesh to pick up smoke flavor. Smoking the onions and carrots alongside them adds another layer of flavor that carries through to the finished sauce.
Revolution Barbecue Texas Beef BBQ Rub plays two roles in this recipe. First, it seasons the exposed flesh of the tomatoes before smoking. Later, another addition seasons the ragù itself, reinforcing the savory flavors without overwhelming the vegetables. The red wine reduction adds depth, while balsamic vinegar and a little sugar help round out the tomatoes' natural acidity.
The brisket goes in during the second half of the simmer, allowing it to soften and contribute its smoky richness without completely falling apart. The finished ragù should remain rustic, with visible pieces of tomato, diced vegetables, and tender smoked brisket. No blender or food processor is needed, and the sauce should be substantial enough to cling to wide ribbons of pasta without becoming overly thick or pasty.
Ingredients
Smoked Vegetables
- 12 large tomatoes on the vine, halved
- 1 1/2 white or sweet onions (3 halves)
- 2 carrots
- 1 tablespoon olive oil
- 2 teaspoons Revolution Barbecue Texas Beef BBQ Rub
Ragù Sauce
- 1 pound leftover smoked brisket
- 5 fluid ounces red wine
- 4 cloves garlic, diced
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons Italian seasoning
- 2 teaspoons granulated sugar
- 2 teaspoons Revolution Barbecue Texas Beef BBQ Rub
Directions
- Preheat the Smoker: Preheat your smoker to 250°F using cherry wood.
- Prepare the Tomatoes: Wash and dry the tomatoes, then slice them in half. Arrange the tomatoes cut side up on a large baking sheet or smoker-safe tray. Drizzle the exposed flesh with 1 tablespoon olive oil and season evenly with 2 teaspoons of Revolution Barbecue Texas Beef BBQ Rub.
- Prepare the Onions and Carrots: Peel the onions and cut them in half, using 3 halves total. Arrange them cut side up alongside the tomatoes. Add the whole carrots to the tray.
- Smoke the Vegetables: Place the tomatoes, onions, and carrots in the smoker. Smoke at 250°F for 20 minutes with the tomatoes and onions cut side up. After 20 minutes, flip the vegetables and continue smoking for another 20 minutes. Remove everything from the smoker after 40 minutes total.
- Dice the Smoked Vegetables: Dice the smoked onions. Slice each smoked carrot lengthwise into 4 quarters, then dice the quarters into small pieces. Dice the 4 cloves of fresh garlic.
- Sauté the Aromatics: Add 1 tablespoon olive oil to a 5.5-quart stockpot over medium heat. Add the diced smoked onions, carrots, and garlic. Sauté for approximately 5 minutes, stirring occasionally, until the onions soften and become translucent and the garlic is fragrant.
- Peel the Smoked Tomatoes: While the onions, carrots, and garlic are sautéing, carefully remove the skins from the smoked tomatoes and discard them. Set the peeled tomatoes aside.
- Deglaze with Red Wine: Pour 5 fluid ounces red wine into the stockpot, stirring to release any browned bits from the bottom. Continue cooking over medium heat until the wine has reduced by half.
- Build the Ragù: Add the peeled smoked tomatoes to the stockpot, followed by 2 teaspoons Italian seasoning, 1 tablespoon balsamic vinegar, 2 teaspoons granulated sugar, and 2 teaspoons Revolution Barbecue Texas Beef BBQ Rub. Stir to combine.
- Crush the Tomatoes: Using a large spoon, gently crush the tomatoes directly in the stockpot, breaking them into irregular pieces. Keep the texture rustic and chunky rather than blending the tomatoes into a smooth sauce.
- Simmer the Tomato Sauce: Reduce the heat to maintain a gentle simmer. Allow the ragù to cook for approximately 1 hour, stirring occasionally to prevent sticking.
- Add the Smoked Brisket: Cut 1 pound of leftover smoked brisket into bite-sized cubes. Add the brisket to the simmering ragù and stir gently to distribute the meat throughout the sauce.
- Finish the Ragù: Continue simmering for another hour, stirring occasionally. The tomatoes should soften into a thick, rustic sauce while the brisket becomes tender and retains some of its chunky texture.
- Serve the Ragù: Remove the stockpot from the heat and serve the ragù over freshly cooked pasta. We used Vida's homemade pappardelle seasoned with Revolution Barbecue Texas Beef BBQ Rub, but the ragù also works well with other wide pasta shapes.