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dancing james
A couple weeks back I made a ragu in my wood fired oven and it was spectacular.
It started out with beef shortribs, which was a separate dish entirely but I was half cut when I pulled them out of the oven and decided to do something with the gelatinous fatty bits that I didn't want to put in the finished dish.
What started out like this...
...ended up like this. Crispy, crunchy and outrageously indulgent beef scratchings.
I roasted off a sofrito with loads of herbs in.
Plus a tray of chopped mushrooms.
Then I roasted off a tray of beef mince.
In went a full bottle of cooking plonk, reduced it down for a while.
Everything got combined along with some tinned and roasted cherry tomatoes.
Which then cooked in a smokey oven for a couple of hours. Damp cherry woodchips provided smoke throughout the cooking time.
We had the beef ribs that night so the ragu went in the fridge overnight. The next day I made some pasta to go with it. The smokey taste was amazing, and quite unusual to have in a ragu. The purists might weep but it was so good I'll definitely be doing it again.