@thesmokinelk
AD | Smoked Beef Featherblade Ragu Trust me on this one, you have to try this recipe! Smoked and braised featherblade in a beautiful ragu, levelled up with some @Lee Kum Kee Europe Panda Oyster sauce to really boost the umami of this fantastic dish. This oyster sauce is available in most supermarkets, meaning it’s as easy as ever to grab a bottle, get a little adventurous and start amplifying those flavours! Here’s my recipe… Ingredients: 1.5kg beef featherblade 1x large onion, diced 2x celery stalks, finely diced 1x large carrot, finely diced 6x garlic cloves, crushed 200g diced pancetta / bacon lardons 2tbsp Lee Kum Kee Panda Oyster Sauce 1x bunch fresh herbs 2x bay leaves 250ml red wine 680ml passata Olive oil Salt & pepper Method: Fry the pancetta until crispy and the fat has rendered. Remove and set aside. Gently cook down the onion, celery and carrot in the pancetta fat until nice and soft. Add garlic and cook for 2 minutes before adding in Lee Kum Kee’s Panda Oyster Sauce, wine, passata, bay leaves and fresh herbs. Allow to gently simmer in a pot. Season the featherblade with salt & pepper then sit above the pot on a wire rack, add some cherry wood to the charcoal and allow to smoke in the BBQ for 2 hours. Submerge the beef into the sauce, pop a lid on then finish cooking for another 3 hours or until the beef is fall apart tender. Shread the beef into the sauce, taste for seasoning then serve with some freshly cooked tagliatelle and plenty of Parmigiano Reggiano cheese @Morrisons #LeeKumKeeAndMe
♬ original sound – The Smokin’ Elk
@thesmokinelk AD | Smoked Beef Featherblade Ragu Trust me on this one, you have to try this recipe! Smoked and braised featherblade in a beautiful ragu, levelled up with some @Lee Kum Kee Europe Panda Oyster sauce to really boost the umami of this fantastic dish. This oyster sauce is available in most supermarkets, meaning it’s as easy as ever to grab a bottle, get a little adventurous and start amplifying those flavours! Here’s my recipe… Ingredients: 1.5kg beef featherblade 1x large onion, diced 2x celery stalks, finely diced 1x large carrot, finely diced 6x garlic cloves, crushed 200g diced pancetta / bacon lardons 2tbsp Lee Kum Kee Panda Oyster Sauce 1x bunch fresh herbs 2x bay leaves 250ml red wine 680ml passata Olive oil Salt & pepper Method: Fry the pancetta until crispy and the fat has rendered. Remove and set aside. Gently cook down the onion, celery and carrot in the pancetta fat until nice and soft. Add garlic and cook for 2 minutes before adding in Lee Kum Kee’s Panda Oyster Sauce, wine, passata, bay leaves and fresh herbs. Allow to gently simmer in a pot. Season the featherblade with salt & pepper then sit above the pot on a wire rack, add some cherry wood to the charcoal and allow to smoke in the BBQ for 2 hours. Submerge the beef into the sauce, pop a lid on then finish cooking for another 3 hours or until the beef is fall apart tender. Shread the beef into the sauce, taste for seasoning then serve with some freshly cooked tagliatelle and plenty of Parmigiano Reggiano cheese @Morrisons #LeeKumKeeAndMe