Shredded beef Ragu

[bosco0633]

Two ingredients that have been on my mind and I had to give it a go. I have been craving beef ribs and trying them in a chianti sauce. I planned on trying this dish with side ribs, but the butcher convinced me to use brisket point. The brisket was 3 lbs after being trimmed.

http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1802.jpg

I hit it with kosher salt and cracked pepper after wiping the meat down. This was a really nice looking piece of meat

http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1804.jpg

I then cut the meat into 4 pieces and prepared a 7qt dutch oven to sear them. I seared them on the stove, as the Komodo Kamado was heated to 350 for this cook

http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1805.jpg

I diced up some onion, garlic, celery and carrot for the base for this dish

http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1808.jpg

Once my dutch oven was nice and hot, I tossed in the brisket pieces and seared them for about 5 min. Next I removed them from the dutch oven for stage two of this cook.

http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1808.jpg

http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1811.jpg

Then I added some more oil, onion and garlic, then the celery and carrot and mixed it all up

http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1812.jpg

I added some beef stock, Chianti, can tomato, tomato paste and mixed it all up and placed the brisket back into the dutch oven. Brought it out to the grill and cooked for 2 hours with lid on and two with lid off for some nice white Oak wood flavour.

http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1813.jpg

Traditional beef ragu calls for pappardelle

http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1821.jpg

After being on the BBQ for almost 6 hours, I brought the dutch oven in and shredded the beef.

I cooked the pasta and then mixed it all together in one large pot and added some Italian parsley

Prepared some fresh baked garlic bread to go with the dish

http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1822.jpg

plated the food up and gobbled it down. This was one of the richest beef profiles that I have ever had. The hint of oak wood smoke on the dish brought this to the next level. I am very pleased with the way this meal turned out

http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1825.jpg

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http://i144.photobucket.com/albums/r179/bosco0633/BBQ3/_DSC1827.jpg

[mattmountz94]

I'm on my way

[ShadowDriver]

Yes, please!

That looks fantastic.

[chicagokp]

Nicely done!

[jayman]

Looks magnificent! Nicely done!

[cheez59]

Some serious deliciousness up in here.

[Bigbears BBQ]

dang that looks good, im in and will definatley take seconds.

[toymaster]

WOW :shock: That looks fantabulous, no it looks fantastical :clap2: . Now I know what to do with all of my brisket trimmings :thumb:

[BillN]

Mangia! Mangia! :-D

[Titch]

perfect for around our fire

[KORND4WG X]

Awesome! Beef ragu is something I make a lot f but that's something else.

[bosco0633]

Awesome! Beef ragu is something I make a lot f but that's something else.

this was my first time. Did I do it wrong? I kind of made up a few things as I went, maybe I went too far lol

[MisterChrister]

That's absolutely beautiful! Thanks for the pics and details, I'd love to try this sometime!

[KORND4WG X]

this was my first time. Did I do it wrong? I kind of made up a few things as I went, maybe I went too far lol

What do they say about if that's wrong I don't wanna be right :mrgreen:

[bosco0633]

Lol thanks

[Norm]

Looks all right to me!

[LMAJ]

That looks awesome!

[LYU370]

Looks Great!!! Thanks for the idea, have some going right now. Smoked some flanken cut short ribs for a few hours and now it's braising away.

[sbramm]

:clap2:

[Q Junkie]

:clap2: A Ragu Festi-vu! :clap2:

Are you sure that's not goat?

[geoff7877]

That looks amazing...

[THoey1963]

The only thing missing was the mic drop at the end. Nice...