Cherry Smoked Beef Ragu Cooked On The Kamado Joe Classic 3
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- Опубліковано 15 вер 2024
- Seriously, you just have to try this proper grown up ragu! Beef cheek and chuck is smoked over cherry before being incorporated in to a tomato & red wine sauce. The end result is a delicious, slightly smoky, rich, indulgent ragu that is sure to impress!
Ingredients
1.2kg beef chuck & 300g beef cheek. Or just use 1.5kg beef of your choice
1x large onion, diced
2x celery stalks, finely diced
1x large carrot, finely diced
6x garlic cloves, crushed
200g diced pancetta / bacon lardons
1x bunch fresh herbs (I used sage, rosemary, thyme and basil)
2x bay leaves
500ml red wine
680ml passata
Olive oil
Salt & pepper
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Cheers!
Another belter mate, looks bloody delicious. Getting better with each video. Can't wait for the next one!
Cheers mate!
Made this last night. Followed it to the letter. Took the lid off my pot for the last 1/2 hr or so to reduce down. It came out magnificent. The smokey flavour was amazing. Loved it.
Superb, glad you enjoyed it! Its a favourite of mine!
this is a great video, ive got a KJ classic 1 and some short rib. gonna give it a go!
Wow, that looks fantastically unctuous. Great cook.
Thanks very much Duncan!
Definitely gonna have to give this a go ..... looks amazing, can only imagine the smells and taste!!! Mmmmmmmmmm
It's an absolute winner, let me know how you get on!
Made this again tonight. Never fails. The best ragu I've ever made.
I need to make this again soon for sure! Glad you're enjoying it!
So happy I found this after seeing on Facebook. 😁😁😁
Nice one, enjoy!
I'm going to try this recipe on my Joe tonight for some guests, I'm confident it'll be fantastic. Thank you for the recipe idea from Kennewick, Washington.
Superb. How did it go?
@@TheSmokinElk Turned out great. Next time I'll add a little more stock so there's a little more sauce for the noodles.
Oh my days indeed, 👍🏻👏🏼👏🏼👏🏼👏🏼🔥
Such a tasty dish!
Fantastic, can’t wait to have a go, just ordered my FT4.5 pot for KJ3 👍
Enjoy, let me know how you get on!
Looks delicious, gunna make this today :-))
How did it go?
It looks quality that! Would definitely give that a go.
Please do! Let me know how you get on
@@TheSmokinElk got a Webber Kettle a few weeks back. Will give the smoking/cooking part a go and transfer to the slow cooker. Should work alright.
@@CallumMcInerneyRiley Yeah that should work well mate definitely!
That is soo smart to cook meat over sauce! Do you find that might add too much fat? Looks yummy!👍👍👍
Fat is flavour! Its no different to braising it all the way in the sauce - same amount of fat. Give it a try, its so tasty with the extra smokiness!
That looks fantastic, got my mouth watering. Pushed the boat out with a Barolo! Have you found the 3 reaches higher temps using the same settings you used on your 2. I appreciate it was a Big Joe. My classic 3 seems to go way over temp if I use a rough guide to openings from yourself or John Setzler. I'm not cooking in a particularly windy area either. No complaints I absolutely love my Classic 3, it's the business. To be honest had my heart set on a Weber Sumitt Charcoal but it wasn't different enough to a kettle for me to justify the price tag. Really pleased with KJ
Cheers mate, it's a great dish! Yeah you need the vents closed further than you would on the 2. I think this is because the additional airflow in the fire basket when using the Sloroller. There's a lot more 'headway' in the sloroller than when using heat deflectors. Love the 3 already, can't wait for Big 3 next week!
@@TheSmokinElk forgot to say I'm not feeling this OTT with a ball of Mince. It's like crumbling a beef burger into a sauce!
@@gazzidgebbqs1209 Do it with chunks of beef instead, much better!
@@TheSmokinElk I did, my first cook on KJ 3, I even used Beef Shin lol. You liked the pics on KJ owners but I got all pics deleted. My face doesn't fit!
@@gazzidgebbqs1209 Oh sorry, I'm still to correlate who is who on here and Facebook!
I want to do a Beef Bourguignon using this cook method (cook off veg etc in the pot, leave with meat smoking over the top for a few hours, then put meat into pot for a couple more hours) I usually leave the beef cheeks whole. Any reason why I shouldnt use whole beef cheeks for this cook.
Fine to leave them whole - you can pull them apart in the sauce when nice and soft!