bosco0633
is one Smokin' Farker
- Joined
- Jul 28, 2013
- Location
- Ontario Canada
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.
I hit it with kosher salt and cracked pepper after wiping the meat down. This was a really nice looking piece of meat
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
I diced up some onion, garlic, celery and carrot for the base for this dish
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.
Then I added some more oil, onion and garlic, then the celery and carrot and mixed it all up
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.
Traditional beef ragu calls for pappardelle
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
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
I hit it with kosher salt and cracked pepper after wiping the meat down. This was a really nice looking piece of meat
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
I diced up some onion, garlic, celery and carrot for the base for this dish
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.
Then I added some more oil, onion and garlic, then the celery and carrot and mixed it all up
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.
Traditional beef ragu calls for pappardelle
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
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
