“This meaty braise is a low effort, big result feast, and if you like, you can absolutely skip some effort and serve it with store-bought pasta.” – The Food Fox

There are few things as satisfying as a hearty, slow-braised beef ragu. This dish, featuring tender boneless beef brisket, earthy mushrooms, and a tomato-rich sauce, is the perfect companion to the bold and complex flavours of our internationally celebrated Albertus Viljoen Bismarck red blend.

Named after our founder, Albertus Viljoen “Oupa Alvi” van der Merwe, who established our farm on the banks of the Breede River back in 1928, our Albertus Viljoen Icon range perfectly embodies our passionate winemaking team’s relentless pursuit of excellence in everything they undertake. 

Full-bodied and barrel-fermented, the richly elegant Albertus Viljoen range is a true reflection of our third-generation wine farm’s extraordinary soil diversity. Here, ancient limestone imparts elegance and structure to our wines, while black slate brings depth and intensity. Sandy-loamy soils add vibrancy and finesse, and red Karoo earth enhances the wines’ richness and complexity. 

This interplay of soil and terroir creates wines of remarkable balance and unforgettable character. 

Our Albertus Viljoen Bismarck red blend is no exception.

“This robust, complex wine pairs beautifully with the deep umami tones of a slow braised Italian-style ragu. Serve it with freshly made pasta and a grating of aged parmigiano.”

Crafted from Shiraz, Cabernet Sauvignon, Pinotage, Grenache, Petit Verdot, Alicante Bouschet, and a touch of Viognier, this expressive red wine showcases layers of ripe plum, red cherry, pepper, and liquorice, with echoes of classic spice box aromatics. 

It’s a complex wine with exceptional ageing potential, and one that calls for a dish with equal depth of flavour.

“You’ll find boneless beef brisket roasts in many supermarket butchery aisles. Simply cut it into cubes for a delicious boneless ragu.”

Renowned food expert Ilse van der Merwe (aka The Food Fox) created this recipe as a perfect pairing to our multi-award-winning Albertus Viljoen Bismarck red wine.

She calls this hearty, beefy recipe a “low effort, big result feast” – the kind of dish that brings people together – and lets the wine shine.

A Hearty Pairing for a Bold Red Blend

“These days, you’ll often find boneless beef brisket in supermarket butchery aisles,” says Ilse. “Cut into cubes, it becomes the star of a rich, comforting ragu.” The deep umami of beef, mushrooms and slow-cooked tomato is a natural match for this red blend’s intensity and complexity.”

For the pasta, Ilse recommends tagliatelle or linguine, but adds that there’s no shame in using good-quality, store-bought pasta if you’re pressed for time. 

A generous grating of aged parmigiano cheese and a few fresh basil leaves will complete the dish.

Ingredients (serves 6)

• 30 ml olive oil 

• 1.2–1.5 kg boneless beef brisket, cut into cubes 

• Salt and pepper, to taste 

• 1 large onion, chopped

• 2 carrots, peeled and finely chopped 

• 3-4 celery sticks, finely chopped

• 3-4 cloves garlic, finely chopped

• A handful of mixed herbs (rosemary, thyme, sage), finely chopped 

• 250 g portabellini mushrooms, roughly chopped

• 250 ml (1 cup) dry red wine

• 600 g tomato passata

• 250 ml (1 cup) beef stock 

• 500 g uncooked pasta (tagliatelle or linguine)

• Salted water, for cooking the pasta 

• Grated parmesan cheese, for serving

• Fresh basil leaves, for serving

Method

1. Preheat the oven to 150 °C.

2. Heat the oil in a wide, heavy pot or casserole over medium heat. Fry the beef cubes until lightly browned on some sides. Season with salt and pepper. Remove the meat from the pot and set aside.

3. In the same pot, add the onion, carrots and celery. Fry until soft. Add the garlic and herbs and fry for another minute. Stir in the mushrooms and fry until they begin to soften.

4. Pour in the wine, stirring to reduce slightly and deglaze the pot. Add the passata and beef stock. Return the browned meat to the pot, pressing the pieces under the liquid.

5. Bring the mixture to a simmer, cover with a lid, and transfer to the oven. Cook for 3-4 hours until the meat is very tender. Season to taste, stir, and let rest.

6. Cook the pasta in salted water until al dente or, if using store-bought pasta, according to package instructions. 

7. Serve the ragu generously over the freshly cooked pasta, topped with a grating of parmesan cheese and fresh basil.

For more recipes by The Food Fox, visit her Instagram feed @the_foodfox

Albertus Viljoen: A Man With A Vision. A Wine With A Purpose

For each bottle of Albertus Viljoen range wine sold, a percentage will be donated to The Indaba Institute for Early Childhood Development.

Albertus Viljoen. Pursuit of Excellence

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Recipes & Pairings

About The Food Fox

Stellenbosch-based cookbook author, recipe developer, content creator & food stylist Ilse van der Merwe (aka The Food Fox), enjoys discovering new restaurants, newly appointed chefs, seasonal menus, products, and exciting destinations. She describes herself as 'a true enthusiast of the culinary world and all its magical chambers.’