Welcome to episode four of the Love Logs Winter Barbecue, the series where I show you how to make comforting, slow cooked winter BBQ food like chillies, pulled pork and loads more... without spending loads of time outside.
I've been trying to perfect my leftover smoked brisket ragu for at least two years now and I think I've finally nailed it! Rich, tender and full of flavour, this ragu has it all!
You can make this ragu with any leftover smoked beef including beef ribs, flatiron, beef cheek or chuck...
Video Recipe - Leftover Smoked Brisket Ragu
Obviously we'd love you to watch the whole video, but if you want to skip to a certain part of our leftover smoked brisket ragu, you can use the scroll bar in the video to jump forward to the chapters below:
0m00s - Introduction
0m20s - Ingredients
00m45s - Prep
01m52s - Starting to build the ragu
03m19s - Adding the brisket
03m49s - Comments about the recipe
04m16s - Building more flavour into the ragu
04m32s - Seasoning a leftovers ragu
04m51s - Making fresh pasta
06m13s - Tasting for seasoning
06m30s - Rolling out, cutting and cooking the pasta
07m37s - The finished product
08m13s - Serve & enjoy!
Ingredients
Feeds 6... or 4 hungry people!
- 1kg leftover smoked brisket or other slow smoked beef
- Leftover beef fat, collected while resting the beef when it was smoked - can substitute for beef tallow or pancetta
- 2 large carrots
- 2 onions
- Stick of celery
- 2-3 cloves of garlic
- 4 tablespoons tomato puree
- 300ml red wine
- 300ml beef stock
- 2 bay leaves
- Whole nutmeg
- 300ml whole milk
- Pasta flour, eggs & oil - can be substituted with dry pasta!
- Sea salt
- Black pepper & parmesan to serve
Method
1 hour total active prep & cooking time
4 hours on the hob
- Finely dice the onion, carrot and celery to make a sofrito, then mince and add the garlic.
- On a low heat, render the leftover beef fat or add tallow to a large pot. If using pancetta, gently sweat it to start to render the fat out.
- Add the sofrito to the pan and sweat it down for 30 minutes on the lowest heat, you want it to become translucent, not to brown.
- Add the tomato puree and cook for 1-2 minutes, then add the red wine and beef stock.
- Chop the leftover smoked brisket into pieces - the smaller the better - and add to the sauce.
- Add the fresh bay leaves and grate around a quarter of a whole nutmeg seed into your ragu.
- Make your fresh pasta dough and pop it in the fridge until you need it.
- Stir regularly and add around 30ml of milk to the ragu every 15 minutes or so, until all the milk's gone.
- I simmer on low for four hours, you can cut this to two with some sacrifice to both tenderness and flavour. But seriously... simmer it for four!
- With 30 minutes to go, taste for seasoning and adjust as needed.
- Roll out, cut and cook your pasta, keeping back 50-100ml of the starchy pasta water when you drain it - this will help your ragu stick to the pasta.
- Mix the ragu through your pasta so it's fully coated, then dish up.
- Unleash a torrent of grated parmesan and black pepper, and enjoy!
Sustainable BBQ Fuel
If you still aren't sure which charcoal or smoking wood to buy, just send us an email on info@love-logs.com and we'll do our best to help!
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