Beef Ragu...and the Defloration of my pretty RedHead

[hawgheaven]

Well folks, I finally got dirty with her. She is no longer a virgin...  It took awhile for me to take that first step, but I finally did it.

Here's the recipe:

---
Ingredients:

2 pounds chuck roast, cut in chunks
Sea salt and freshly ground black pepper
Mad Hunky's Just Add Beef rub
2 medium onions
2 sprigs rosemary, plus 1 tbs finely chopped leaves for garnish
2 sprigs fresh sage
2 tbs chopped basil
8 cloves garlic
1 big carrot, peeled
Olive oil
2 cups red wine
1 28-ounce can peeled whole plum tomatoes
1 tbs finely grated orange zest
1 pound pappardelle pasta
freshly grated Parmigiano-Reggiano

Destructions:

Pat the beef chunks dry with a paper towel. Liberally coat the beef chunks with JAB, salt and pepper and set aside. Peel and coarsely chop the onions, and chop the garlic. Chop the carrot into thin rounds.

Place the Dutch Oven over medium-high heat (Weber), and add olive oil to cover the bottom thinly. When oil is hot, add the beef and brown deeply.

When the meat is thoroughly browned, add the onions. Lower the heat, and cook slowly over medium heat until the onions are golden. Add the rosemary, basil, sage, garlic, and the carrots. Reduce heat to medium-low and sauté until vegetables are softened.

Add wine and continue to simmer until liquid has reduced by half. Crush the tomatoes in the can with a fork or back of a spoon, then add them and their juices to the pot. Bring to a simmer, then cover and place in a 275-degree oven (Weber) for 3 to 4 hours. When ready to serve, go through with two forks and shred any remaining chunks of meat. Taste and season if necessary with additional salt and pepper.

Serve over pasta, and sprinkle each serving with a pinch of orange zest and rosemary, and a spoonful of Parmigiano-Reggiano.
---

Changes:

I made a double batch. Lots of mouths to feed...
I used crushed tomatoes.
I used two larger onions
I replaced the pappardelle pasta with campanelle pasta
I eliminated the orange zest. All I had were tangerines, and they do NOT zest nicely.

The Event:

First, the "Mess In Place":



Next, I got a chimney of RO briquets nice and hot, placed center stage on the coal grate. Drizzled the EVOO in the pan, got it hot, and in goes the meat:



Added the veggies and herbs:



Added the wine and let it reduce, then added the tomatoes:



I noticed as RedHead was getting hot, she turned a deeper red, almost burgundy:



Time to eat:





Thanks for looking!

[Mr.CPHo]

Those final shots look professional, nice job!


Sent from my iPhone using Weber Kettle Club mobile app

[buckeyesmoker]

Those final shots look professional, nice job!


Sent from my iPhone using Weber Kettle Club mobile app

Get used to the quality pics !!!! 


Looks  VERY tasty P4 !!!!  I'd hit several plates of that !!!  Then take a nap

[hawgheaven]

Thanks you guys! And believe me buckeye, I did nap afterwards!

[greenweb]

Nicely done. Quality food and pics.  Forgot to add- brightest Crimson I ever seen.

[hawgheaven]

Nicely done. Quality food and pics.  Forgot to add- brightest Crimson I ever seen.

Thanks! Yup, I was really happy when she changed color on me!

[kettlebb]

Yeah my crimson doesn't look nearly as bright as that. And when I made pizza it looked purple.








Sent from my iPhone using Tapatalk

[hawgheaven]

Wow, that is REALLY purple!!

[captjoe06]

Beautiful cook.  I have the STOK Dutch oven too but haven't broken it out of the box.  I wonder if the STOK inserts fit in the new gourmet grate hole? Can anyone confirm?

Sent from my LGLS991 using Weber Kettle Club mobile app

[hawgheaven]

Beautiful cook.  I have the STOK Dutch oven too but haven't broken it out of the box.  I wonder if the STOK inserts fit in the new gourmet grate hole? Can anyone confirm?

Sent from my LGLS991 using Weber Kettle Club mobile app

Thanks!
Funny, I was wondering the same thing but have not tried it yet... stay tuned...

[captjoe06]

My 2010 Performer is officially called " red brick" by Weber. I'd have a hard time distinguishing between red brick and Crimson. 
Added the metal table and handle from Brian.

Does anyone see much of a difference?

https://northeastbbq.com/2016/04/27/update-2010-webergrills-brick-red-performer-restoration-project/





Sent from my iPad using Weber Kettle Club mobile app