Hi ,
Remember that Farmfoods brisket?
When I trimmed it, I was left with a big pile of offcuts. Most people would bin them, or chuck them in the freezer and forget about them.
I turned mine into a smoky ragu.
The trimmings get smoked on the Weber directly over the pot, so every drop of fat and juice drips straight into the sauce. Nothing wasted. Then it's low and slow until the beef falls apart with your fingers.
What it cost me
- Brisket trimmings: £0 (already paid for with the brisket)
- Carrots: 5p
- Celery: 5p
- Echalion shallots: 10p
- Garlic: 5p
- Tomato purée: 10p
- Red wine (a splash): 30p
- Tin of tomatoes: 50p
- Tinned beef stock: £2.00
- Bay, rosemary and thyme: 5p
- Pappardelle: £1.00
- Grana Padano: 40p
Total: £4.60. Feeds six, so about 77p a portion.
Rough costs for what I actually used. Prices vary by shop and date, but you get the idea.
Got leftovers? Even better.
Ragu is one of those things that's arguably better the next day. Here's what I'd do with whatever's left:
- Lasagne. Layer it up with sheets and a cheese sauce. Half the work's already done.
- Loaded jacket potatoes. Spoon it over, grate some cheese on top, done.
- Ragu toastie. Trust me on this one.
- Freeze it. Portion it up and you've got a quick tea sorted for a busy night.
Want to have a go yourself? The full recipe, step by step, is on the blog:
Hit reply and let me know: what would you do with the leftovers?
Cheers,
Bobby
P.S. I seasoned the trimmings with my Linchpin X. It's salt and pepper with an extra umami kick, which is exactly what you want with beef. I'm biased, it's mine, but I'm really proud of it. Grab it here.
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