Ingredients

Brisket Ragu

1½–2 lb beef brisket

Salt

Garlic pepper seasoning

Small drizzle olive oil (for seasoning)

Olive oil (for searing)

1 onion, diced

2 carrots, diced

2 celery stalks, diced

3–4 cloves garlic, sliced

1–2 cups red wine

1 can tomato sauce

1 bay leaf

Fresh cracked black pepper

Water or unsalted stock, as needed

Pasta

1 lb fettuccine

Water, lightly salted

Olive oil (to prevent sticking)

Finishing

2–3 tablespoons unsalted butter

Lemon zest

Grated cheese (cheddar jack, parmesan, or what you have)

Optional: Infused Garlic Oil (Finishing Oil)

This is a finishing oil, not a cooking oil.

2 oz olive oil

2 oz grapeseed oil

3–4 cloves fresh garlic

500 mg cannabis distillate

Potency Breakdown

500 mg ÷ 4 oz = 125 mg per ounce

~20 mg per teaspoon

Typical drizzle per plate: 5–10 mg Always measure.

Always know your numbers.

Method

1. Season the Brisket

(24 Hours Ahead) Season the brisket generously with salt and garlic pepper seasoning. Add a small drizzle of olive oil, seal in a bag, and refrigerate for about 24 hours. This is a wet-brine style marinade. Do not rinse before cooking.

2. Sear

Heat a heavy pot or Dutch oven with olive oil over medium-high heat. Sear the brisket on all sides until deeply browned. Remove and set aside. Those browned bits matter. Don’t rush this step.

3. Build the Mirepoix Base

Lower heat to medium. Add onion, carrot, celery, and garlic to the same pot. Sweat until softened and aromatic. Deglaze with red wine, scraping the bottom of the pot to release all that built flavor.

4. Braise

Add tomato sauce and bay leaf. Return the brisket to the pot and coat it fully. Cover and cook at 300°F for 3–4 hours, until spoon-tender. Optional: uncover and finish at 350°F for 20–30 minutes to reduce and tighten the sauce.

5. Shred and Balance

Remove the brisket and shred it. Return the meat to the sauce and stir to combine.

Taste and adjust:

Add black pepper for warmth

Add water or unsalted stock if too tight

Add butter or additional tomato sauce if the salt needs balancing

Let it simmer gently until everything is cohesive.

6. Cook the Pasta

Bring a large pot of water to a boil and lightly salt it. Cook fettuccine until al dente. Drain and toss with olive oil to prevent sticking.

7. Combine

Add the pasta directly to the ragu. Fold gently until evenly coated. Use a splash of reserved pasta water if needed to loosen.

8. Infused Garlic Oil (Optional Finish)

Warm olive oil and grapeseed oil gently. Add garlic and heat until aromatic, not browned. Remove from heat. Once slightly cooled, stir in distillate until fully dissolved. Finish each plate with a measured drizzle.

9. Plate and Serve

Plate in a bowl. Finish with grated cheese and lemon zest. Serve warm.

Kitchen SOP: How to Avoid Oversalting

If your protein is seasoned for 24 hours, it already carries salt internally. Adjust the rest of the process accordingly.

Lightly salt pasta water

Taste the sauce before adding pasta

Use tomato and fat to rebalance, not sugar

Remember: salt can’t be removed, only redistributed

Mistakes are information. Use them.

Final Notes

This dish wasn’t about perfection. It was about correction, patience, and finishing with intention. That’s how food works. That’s how systems work.

Resources

🎁 Free Dosing Guide: https://payhip.com/b/O9gZK

🎥 Full Videos:https://www.youtube.com/watch?v=GT9wAGq4qxs&t=62s