So today I cooked one of my favourite dishes to cook, not the traditional cut of meet uses but deffinatly my new favourite after eating it.
Chin is the traditional recipe meat but after seeing (Jacob’s ladder) beef Ribs at a Peter Curran butchery demo in the collage I could not resist.
The only part I will describe for you is the sauce I made for it and the way I made the sauce. I used Know beef stock cube (in theory as a chef this is cheating, it is possible to make beef stock). I used a Garnache grape wine, plenty of herb and spice in that wine. I used a high acidic balsamic vinegar so as the help cut through the fat but not to much, to much and no one will be able to stomach the sauce. 1 tin of chopped plum tomatoes 1 small tin of tomato puree. After that I diced my veg and sealed the meat in a cast iron pot. Take the meat out, saute the veg in the same oil. Add the red wine, just under half a bottle and reduce by half. Then the balsamic (half a small cup), the tin of chopped tomatoes and the puree. Add 2 beef stock cubes dissolved in about half a litre of water. Put the ribs back in and put it in the over and serve with mash after about 4 hours at 180 degrees. Simple