Had this dish at a restaurant and immediately thought I can cook it. Even better since they didn't smoke the beef.
It was pasta filled with pulled chuck. Grated parmesan on top. And beef stock and cream sauce underneath.
The pasta is large shell shaped
The Chuck was 6 pounds. I let it dry brine.
Then covered with salt and pepper with a soy binder.
Smoked for 4 hours
Spritz a few times during the smoke. Then moved to the oven indoors for 2 hours until it was fall apart tender. It was in a pan with beef stock and some bell peppers.
A few minutes later...
Cooked the pasta al dente and arranged them on two pans
Now the work part. Stuffing each shell with pulled chuck
Covering with parmesan
And a quick grill in the oven with top heat
Made some sauce. Half cream and half beef stock with added garlic. Then plate:
We had some guests over for dinner. Both pans were gone by the end of the evening. People kept going back and taking some more. Good stuff!
Thanks for reading
It was pasta filled with pulled chuck. Grated parmesan on top. And beef stock and cream sauce underneath.
The pasta is large shell shaped
The Chuck was 6 pounds. I let it dry brine.
Then covered with salt and pepper with a soy binder.
Smoked for 4 hours
Spritz a few times during the smoke. Then moved to the oven indoors for 2 hours until it was fall apart tender. It was in a pan with beef stock and some bell peppers.
A few minutes later...
Cooked the pasta al dente and arranged them on two pans
Now the work part. Stuffing each shell with pulled chuck
Covering with parmesan
And a quick grill in the oven with top heat
Made some sauce. Half cream and half beef stock with added garlic. Then plate:
We had some guests over for dinner. Both pans were gone by the end of the evening. People kept going back and taking some more. Good stuff!
Thanks for reading