text: - Prepare the beef by rubbing the cubes all over with 1 tbsp of oil, and generously dust the surface of each with A&O Braai seasoning.
  - In a large casserole dish or dutch oven, heat 2 tbsp of oil and brown the brisket cubes in batches until they’re a deep golden brown and have built up a nice crust on each side.
  - Remove the beef and fry off the onion until softened and beginning to brown, adding a drop more oil if needed.
  - Add the beef back to the pan, along with the remainder of the ingredients, bring to the boil and then reduce to a simmer. Pop on the lid and cook slowly for between 3 and 5 hours.
  - Taste for seasoning. If more is needed, add half a teaspoon of the Braai seasoning at a time. It packs a lovely savoury punch, so this may not be needed.
  - The ragu is ready when the beef is falling apart tender. Serve with pasta, baked potatoes, mash or polenta. It would also make a great sauce for lasagne or cannelloni.
  Uncle Beef Braai Seasoning, Angus & Oink, , beef, recipe