GIVE YOUR LEFTOVERS A NEW LEASE OF LIFE BY TRANSFORMING THEM INTO AN ITALIAN CLASSIC
Recipe Essentials
SERVES: 6 PEOPLE
EGG set up: indirect, with the ConvEGGtor in the legs-up position and the Stainless Steel Grid on top
Recommended charcoal: Oak & Hickory
Target temperature: 180˚C
Estimated cooking time: 1 hour 30 minutes
Ingredients
500g leftover featherblade, chopped into small cubes (rib or brisket would also work fine)
1 tbsp beef dripping or olive oil
1 large onion finely chopped
4 cloves garlic, minced
2 sticks celery, finely chopped
750ml passata
400ml beef stock
1 tbsp rosemary, finely chopped
1 tsp thyme leaves
1 tbsp Worcester sauce
1 tbsp brown sugar
OVERVIEW
While it's unlikely that you'll have leftovers from cooking our featherblade or brisket recipes (as you'll no doubt want to devour every morsel straight away), it would be a crying shame if you did, and they weren't made the most of. Ragu is undoubtably one of the best ways of giving leftover ingredients a new lease of life.
METHOD
Fry the onion, garlic and celery for 10-15 minutes until translucent.
Add the beef and fry for a further 10 minutes.
Add the remaining ingredients and cook for 1hr 10 minutes. If it starts looking too dry you can add a little water.
Serve with your favourite pasta shape and a good grating of parmesan.