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bosco's shredded beef ragu


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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.  Then the pasta challenge came up and I began thinking what to do.  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.  

 

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

 

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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

 

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

 

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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.

 

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

 

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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.  

 

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Traditional beef ragu calls for pappardelle 

 

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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

 

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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

 

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Wow, that looks amazing. One question though. Did you add the beef to the sauce mix in the Dutch oven or was it shredded after and added at the end. Sorry if this is a dumb question. If you could post the measurements of beef stock, tomatoes and tomato paste, my pasta loving family would love this. Good call on the pappardelle too.

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  • Trim 2.5 to 3 lbs of brisket, pat dry and add kosher salt and pepper 

  • 1 tbsp of EVOO and add the meat to a dutch oven and sear for about 5 min.  Remove the meat  and bring the heat to medium heat.  add last 2 tbsp of EVOO and add onion and garlic for about 5 min.  Then add the celery and carrot and cook another 5 min.
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  • Mix the tomato, paste, broth, chianti to the mix and then place the meat back into the dutch oven.  Bring to a boil then drop it to low and let it go.  It took me about 6 hours.  I cooked with the lid on the dutch oven for 3 hours and then I removed the lid and smoked for 3 hours.  
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  • Boil 500g of pasta, and then add to the sauce.  Finish it with some diced Italian Parsley and fresh graded parmesan cheese

 

 

  • 3 tbsp olive oil, separated

  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1 cup carrots, diced 
  • 1 cup celery, diced 
  • 28oz/800g crushed canned tomatoes
  • 3 tbsp tomato paste
  • 1.5 cup of beef broth 
  • 1.5 cup of chianti 
  • 3 dried bay leaves
  •  
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