Inspired by last week's beef bone stew, I put together my own. The stock consisted of leek, garlic, ginger and chillie. Added to that was a tin of diced tomatoes and some beef stock.
The meat was a 1 kg chunk of Chuck, rubbed with mustard and my own BBQ rub. And some beef bones. I smoked them all at about 300 for 4 hours till I got an internal of 180. Then diced it and added the meat and bones to the stock. Which by that stage included kipfler potatoes, celery, eschallots, carrot, parsnip and red peppers.
The pictures will explain most of it.
Enjoy.
Served it up with some sliced cherry and walnut rye Cobb. The kids went bananas for the bread and loved the meal.
Topic: Smoked beef stew. (Read 1272 times)
