Instructions
- Prepare the barbecue for direct cooking over high heat (250°C-290°C) with a large Weber Ware casserole dish.
- Prepare the barbecue for direct cooking over high heat (250°C-290°C) with a large Weber Ware casserole dish. This recipe is not suitable for Weber Baby Q’s.
- Prepare the charcoal barbecue for direct cooking over high heat (250°C-290°C). Once the barbecue is lit, preheat a large Weber Ware casserole dish over direct heat (over the fire) for a couple of minutes.
- Prepare your barbecue for direct cooking over medium-high heat (230°C-260°C). If you are using a Weber Pulse, preheat your barbecue with the lid closed and your control knobs on high for 15 to 20 minutes, or until the barbecue reaches 260°C. While the barbecue is preheating, add a large Weber Ware casserole dish onto the barbecue to preheat. This recipe is not suitable for Weber Pulse 1000 models.
- Prepare your barbecue for direct cooking over high heat. If you are using a Weber SmokeFire, set the temperature to 290°C+ and preheat. Once the barbecue has preheated, preheat a large Weber Ware casserole dish on the left-hand side of the cooking grill for 5 minutes.
- While the barbecue is preheating, lightly coat the beef chuck steaks with 1 tablespoon of olive oil and season with 1 teaspoon of the salt and 1 teaspoon of pepper.
- Brush the cooking grills clean with a wire brush. Grill the steak over direct high heat, with the lid closed, for 2 minutes per side, just long enough for the steak to have caramelised grill marks. While the steak is cooking, add the remaining 2 tablespoons of olive oil, sliced onion, garlic and chillies to the casserole dish. Sautee for 4 minutes, stirring as needed with a silicone spatula.
- Brush the cooking grills clean with a wire brush. Grill the steak over direct high heat, with the lid closed, for 2 minutes per side, just long enough for the steak to have caramelised grill marks. While the steak is cooking, add the olive oil, sliced onion, garlic and chillies to the casserole dish. Sautee for 4 minutes, stirring as needed with a silicone spatula.
- Brush the cooking grills clean with a wire brush. Grill the steak over direct high heat (over the fire), with the lid closed, for 2 minutes per side, just long enough for the steak to have caramelised grill marks. While the steak is cooking, add the remaining 2 tablespoons of olive oil, sliced onion, garlic and chillies to the casserole dish. Sautee for 4 minutes, stirring as needed with a silicone spatula
- Once your barbecue has preheated, brush the cooking grills clean with a wire brush. If you are using a Weber Pulse: adjust the control knobs to one notch greater than medium. Grill the steak over direct medium-high heat, with the lid closed, for 2 minutes per side, just long enough for the steak to have caramelised grill marks. While the steak is cooking, add the remaining 2 tablespoons of olive oil, sliced onion, garlic and chillies to the casserole dish. Sautee for 4 minutes, stirring as needed with a silicone spatula
- Once your barbecue has preheated to the set temperature (SmokeFire: 290°C+), brush the cooking grills clean with a wire brush. Grill the steak over direct high heat, with the lid closed, for 2 minutes per side, just long enough for the steak to have caramelised grill marks. While the steak is cooking, add the remaining 2 tablespoons of olive oil, sliced onion, garlic and chillies to the casserole dish. Sautee for 4 minutes, stirring as needed with a silicone spatula
- Remove the steak from the cooking grills and place onto a chopping board. Cut the steak into approximately 3cm chunks.
- Prepare the barbecue for indirect cooking over medium heat (190°C-230°C). Move your casserole dish to an indirect zone of the barbecue, you may need to turn a burner off, refer to your barbecue’s handbook for setting information. Add the beef stock, tin tomatoes, 2 cans of cola & bourbon whiskey, remaining salt and pepper to the casserole dish. Place the lid onto the dish and cook over indirect medium heat for 2 hours.
- Prepare the barbecue for indirect cooking over medium heat (190°C-230°C). Add a convection tray and a roasting trivet onto the barbecue. Return the casserole dish to the barbecue, placing it onto the trivet. Add the beef stock, tin tomatoes, 2 cans of cola & bourbon whiskey, remaining salt and pepper to the casserole dish. Place the lid onto the dish and cook over indirect medium heat for 2 hours.
- Prepare the charcoal barbecue for indirect cooking over medium heat (190°C-230°C). Simply move the casserole dish into the centre of the cooking grill, in between the two charcoal baskets. If needed, to reduce the temperature of the barbecue, slightly close the top vent. Add the beef stock, tin tomatoes, 2 cans of cola & bourbon whiskey, remaining salt and pepper to the casserole dish. Place the lid onto the dish and cook over indirect medium heat for 2 hours. You may need to add additional charcoal to the barbecue to keep the temperature consistent.
- Add the beef stock, tin tomatoes, 2 cans of cola & bourbon whiskey, remaining salt and pepper to the casserole dish. Place the lid onto the dish. Prepare the barbecue for cooking over medium heat. If you are using a Pulse, adjust the control knobs to two notches lower than medium (160°C to 190°C). Cook the casserole for 2 hours over medium heat.
- Prepare your barbecue for indirect cooking over medium heat (190°C- 230°C). If you are using a Weber SmokeFire, reduce the temperature of the barbecue to 200°C. Add the beef stock, crushed tomatoes, 2 cans of cola & bourbon whiskey, remaining salt and pepper to the casserole dish. Place the lid onto the dish and cook over indirect medium heat for 2 hours.
- After 2 hours, remove the lid from the casserole dish, give it a stir and continue to cook for a further 2 hours (without the casserole dish lid) or until the beef is tender and the liquid has reduced to a gravy consistency.
- Pour the entire contents of the casserole dish into a serving dish. Shred the meat with two forks. Garnish with sliced red chilli, serve immediately and enjoy.
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