Smoked Beef Ragu

Ingredients Instructions

1 1/2 kilograms beef chuck steaks 2 tablespoons olive oil, divided Sea salt Freshly ground black pepper 1 brown onion, finely chopped 1 red chilli, finely chopped 2 garlic cloves, finely chopped 2 celery sticks, chopped 1 carrot, chopped 2 cups beef stock 1 cups red wine 1 tin cherry tomatoes 6 sprigs of thyme 3 tablespoons tomato paste 2 bay leaves Cooked pappardelle pasta or polenta, to serve

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1. Soak wood chips in water for at least 30 minutes. We recommend hickory wood chips for this recipe.
2. Prepare the barbecue for indirect cooking over medium heat (180° to 230°C). If using a Weber® Q®, set up your barbecue with a convection tray and a trivet. If using a gas barbecue, set up your barbecue with smoker box(es).
3. Lightly coat the beef chuck steaks with 1 tablespoon of olive oil and season with salt and pepper.
4. Drain and add the wood chips to the charcoal or to the smoker box of a gas barbecue, following the manufacturer’s instructions. When smoke appears, roast the beef chuck steaks over indirect medium heat, with the lid closed, for 30 minutes. If you do not have smoker boxes or wood chips, simply sear the steaks over direct high heat for 3 to 4 minutes on each side.
5. Drain and add the wood chips to the charcoal or to the smoker box of a gas barbecue, following the manufacturer’s instructions. When smoke appears, roast the beef chuck steaks over medium heat, with the lid closed, for 30 minutes. If you do not have smoker boxes or wood chips, simply sear the steaks over high heat for 3 to 4 minutes on each side.
6. Remove the steaks from the barbecue and set aside to rest.
7. Prepare the barbecue for direct cooking over medium heat (180° to 230°C). If using a Weber Q barbecue, remove the convection tray and a trivet. Place a large Weber Ware Casserole Dish (without the lid) on the barbecue, and preheat the dish with the barbecue lid closed for 5 minutes.
8. Add the remaining 1 tablespoon olive oil, onion, chilli, and garlic to the casserole dish and sauté over direct medium heat for 4 minutes, or until the onion is translucent. Add the celery and carrot, and continue to sauté for 4 minutes. Meanwhile, cut the steaks into 1.5cm cubes.
9. Add the remaining 1 tablespoon olive oil, onion, chilli, and garlic to the casserole dish and sauté over medium heat for 4 minutes, or until the onion is translucent. Add the celery and carrot, and continue to sauté for 4 minutes. Meanwhile, cut the steaks into 1.5cm cubes.
10. Prepare the barbecue for indirect cooking over medium heat (180°C to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.
11. Return the casserole dish to the barbecue. Add the cubed beef, beef stock, wine, tomatoes, thyme, tomato paste, and bay leaves. Stir to combine all of the ingredients. Place the casserole lid on (vent steam open), and cook over indirect medium heat for 2½ to 3 hours, or until the beef is soft and tender.
12. Return the casserole dish to the barbecue. Add the cubed beef, beef stock, wine, tomatoes, thyme, tomato paste, and bay leaves. Stir to combine all of the ingredients. Place the casserole lid on (vent steam open), and cook over medium heat for 2½ to 3 hours, or until the beef is soft and tender.
13. Season with salt and pepper to taste, and serve with pappardelle pasta or polenta.