This ain’t your nan’s spag bol – this is next-level beef shin ragu, smoked and braised on the Kamado Joe with a proper hit of backyard BBQ swagger. We’re talking big, beefy chunks of shin, first kissed with smoke over the Smoke Pot, then simmered low ‘n slow in a rich ragu laced with red wine, dark chocolate, and double cream. It’s indulgent, it’s gutsy, and it’s got more depth than a late-night pub chat. Whether you’re spooning it over buttery mash, silky polenta, or swirling it through pappardelle, this is the kind of comfort food that shuts people up mid-bite.
Ingredients
The Beef:
The Ragu Base:
Liquids & Sauce:
Herbs & Extras:
Finishing Touch:
Serve With:
Instructions
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Step 1: Smoke the Beef & Build the Flavour
Get your Kamado Joe lit and steady at 140–160°C with the deflector plates in for indirect heat. Drop in your Smoke Pot with the grate on top (lid off). While that’s ticking over, pat your beef chunks dry and season with the SPG rub. Place them on the Smoke Pot’s top grate, letting them catch that wood smoke (oak, cherry or hickory – don’t go heavy-handed). In the pot below, throw in the onion, carrot, celery, garlic and olive oil. Smoke for 45–60 minutes, flipping the beef halfway through. You’re not cooking it through – just getting that smoke love on. Internal temp should be 50–60°C. -
Step 2: Build the Ragu Base
Pull the beef off and set it aside for a sec. Now stir the tomato purée into the veg base and cook it for a couple of minutes to take off the raw edge. Pour in the red wine and let it bubble and reduce for 3–5 minutes – it’ll start to smell proper lush now. Add the chopped tomatoes (or passata), beef stock, balsamic vinegar, Worcestershire sauce, sugar, oregano, thyme, and bay leaf. Season it with salt and pepper. You’ve now built a ragu base with backbone. -
Step 3: Braise the Beef Low ‘n Slow
Time to drop that smoky beef back into the pot. Remove the top grate from the Smoke Pot so the lid fits snug. Pop the lid on the Dutch oven, close the Kamado lid, and hold your temp steady at 140–160°C. Now let it do its thing for 2.5 to 3 hours, stirring occasionally. It’s ready when the beef practically shreds itself just by looking at it.
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Step 4: Reduce & Finish Like a Boss
Once the beef is falling-apart tender, take the lid off and reduce the sauce for 20–30 minutes until thick, glossy and luxurious. Stir in a square of dark chocolate, the double cream, and the grated parmesan. Taste and tweak your seasoning if needed – this is your moment of power.
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Step 5: Plate It Up
Get your pasta, mash or polenta ready. Toss or spoon over the ragu, then finish with extra parmesan, a sprinkle of fresh chopped basil, and a cheeky drizzle of good olive oil. Stand back and admire the silence as everyone digs in.
Equipment
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Note
Don’t Skip the Smoke: That initial smoke phase adds a depth that stovetop ragu just can’t touch. Think of it as BBQ umami.
Swap the Wine?: You could use another red, but Jam Shed Shiraz is bold, sweet and pairs like a dream.
Leftover Magic: Freeze in portions – this ragu makes killer toasties, epic lasagne layers, or next-level loaded fries. Also ridiculously good in Yorkshire puds with gravy. Trust the process.
