Slow Cooked Beef Ragu – Rock Olive

Ingredients

• ¼ cup (60ML) extra virgin olive oil
• 1.5kg Beef Brisket, cut into 4 Pieces
• Sea salt and cracked black pepper
• 1 Onion, Chopped
• 3 Cloves Garlic, Crushed
• 1 Carrot, Peeled and chopped
• 4 Springs rosemary, plus extra to serve
• 1 Cup (250ML) red wine
• 1½ Cups (375ML) beef stock
• 1½ Cups (375ML) water
• 2 X 400G Cans chopped tomatoes
• ¼ Cup (60ML) red wine vinegar
• 2 Tablespoons tomato Paste
• Creamy polenta, to serve
• Finely grated parmesan to serve