bosco Posted April 2, 2016 Report Share Posted April 2, 2016 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. 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 1 Quote Link to comment Share on other sites More sharing options...
tinyfish Posted April 2, 2016 Report Share Posted April 2, 2016 You and Charles are killing it. Thats another outstanding dish!! I use wine in wine in the Stout Beef recipe. I like the stronger flavor the the wine gives beef. Quote Link to comment Share on other sites More sharing options...
tony b Posted April 2, 2016 Report Share Posted April 2, 2016 (edited) Another home run for the Challenge, Bosco. Sounds wonderful. Edited April 2, 2016 by tony b Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 2, 2016 Report Share Posted April 2, 2016 Looks very tasty, bosco. Quote Link to comment Share on other sites More sharing options...
ckreef Posted April 3, 2016 Report Share Posted April 3, 2016 Very tasty looking and your money shots are fantastic. Charles - Prometheus 16.5", Cassiopeia 19" TT Quote Link to comment Share on other sites More sharing options...
parisbrownep Posted April 3, 2016 Report Share Posted April 3, 2016 Fabulous cook bosco. I'm doing it today. Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
bosco Posted April 3, 2016 Author Report Share Posted April 3, 2016 Awesome hope you love it!! I see a KJ in your photo.... Are you looking to jump into a KK?? Quote Link to comment Share on other sites More sharing options...
parisbrownep Posted April 3, 2016 Report Share Posted April 3, 2016 No KJ Classic has plenty more years to go. Just like some of the cooks on this forum Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
bosco Posted April 3, 2016 Author Report Share Posted April 3, 2016 be careful here... shark infested waters lol!!! I thought the same thing when I came here as an owner of 3 KJs lol.... Quote Link to comment Share on other sites More sharing options...
5698k Posted April 3, 2016 Report Share Posted April 3, 2016 No KJ Classic has plenty more years to go. Just like some of the cooks on this forum Sent from my iPhone using Tapatalk The force is not strong on this one, soon, very soon, he will succomb to the power of the dark side!! Quote Link to comment Share on other sites More sharing options...
parisbrownep Posted April 3, 2016 Report Share Posted April 3, 2016 Relax OB1. No gassers here Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
bosco Posted April 4, 2016 Author Report Share Posted April 4, 2016 lol!! welcome aboard!! Quote Link to comment Share on other sites More sharing options...
5698k Posted April 4, 2016 Report Share Posted April 4, 2016 Obie Wan Kenobie is powerless against the DARKSIDE, as is everyone who gazes into its infinite depth!! Rob Quote Link to comment Share on other sites More sharing options...
parisbrownep Posted April 4, 2016 Report Share Posted April 4, 2016 Ah bosco. Truly a delicious cook. I had a little bit of lamb fat left over from a weekend chilli lamb dish, so I browned the beef in it. Only smoking wood available was mesquite, but it seemed to go well with the other ingredients , giving a magnificent lightly smokey flavour. I'm not a pasta eater so I cooked potatoes and Kumara in the gravy over the last two hours of the cooking. It's on my keeper list. Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
