Beef Short Ribs

Beef Short Ribs

A Bank Holiday Weekend and an opportunity to try a new recipe requiring hours of slow cooking: my sort of recipe. I bought the beef with no particular recipe in mind so I was pleased to find I’d bookmarked this one for Glazed Sticky Longhorn Short Ribs over a year ago. I have no idea if my ribs were from Longhorn cows but I bought them from my excellent local butcher, Ruby and White, which has never let me down.

Ingredients

Serves 6

  • About 3kg beef short ribs
  • Rapeseed oil
  • Seasoning

For the sticky BBQ glaze

  • 2 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • 2 tbsp Worcestershire sauce
  • 300ml passata
  • 100ml tomato ketchup
  • 2 level tsp five spice
  • 1 level tsp all spice
  • 1 level tsp cayenne pepper (optional)
  • 1 level tsp Sichuan pepper
  • ½ tsp ground black pepper
  • 6 tbsp dark brown sugar
  • 1 level tsp rapeseed oil

Method

(Preheat conventional oven to 100ºC)

  • Place the ribs in a large roasting tin, season and drizzle with rapeseed oil
  • Cover with a double layer of foil and place in the simmering oven to slow-roast for about 8 hours but can be longer. The meat will be tender and falling off the bone
  • A couple of hours before the end of the cooking time make the glaze
  • Place everything in a saucepan, add 100ml water and stir on a medium heat/the simmering plate until the sugar has dissolved.
  • Bring to the boil and simmer for 20 minutes. Or bring to the boil and leave uncovered in the simmering oven for at least half an hour
  • Then pour about ⅔ of the sauce over your ribs, replace the foil and return them to the simmering oven for a minimum of 30 minutes but can be longer
  • I didn’t have all the ingredients for the seasonal slaw so I served our ribs with Nigella’s Hot and Sour Shredded Salad (recipe in her book “Kitchen”) and steamed Basmati rice, with the remaining glaze drizzled over the ribs

Nigella’s Hot and Sour Shredded Salad

Serves 6

  • 3 carrots
  • 4 spring onions
  • 1 long red chilli
  • 1 long green chilli
  • 20g/small bunch coriander

for the dressing:

  • juice of 1 lime (if you don’t have one, a lemon will do)
  • 4 x tbsp Thai fish sauce
  • 1 tsp caster sugar
  • Cut the carrots into long slices and then julienne them (i.e. cut into matchstick-like strips)
  • Trim and halve the spring onions and julienne as well
  • De-seed the chillies and cut into juliennes
  • Finely chop the coriander
  • Mix all of the above in a bowl. In another bowl mix the lime juice, fish sauce and sugar and dress the vegetables with this

 

 

Indian Leg of Lamb

Indian Leg of Lamb

We had a lovely weekend at home this Easter, with our sons and two of their girlfriends joining us for most of it. I tried to keep the cooking as simple (but delicious) as possible and had a cooking-free Saturday night when we went to our local Italian to celebrate my birthday the previous week.

For Easter Sunday lunch I ordered a large leg of lamb from the butcher and asked him to remove the bone and butterfly it. My thinking was that it would cook more quickly and carve more easily (although carving is my (surgeon) husband’s job!).

On Saturday afternoon I prepared the marinade, covered the lamb and put it in the fridge to be forgotten about until Sunday morning.61zmh4n5vpl

I adapted the following recipe from Diana Henry’s book, Cook Simple.

Indian Leg of Lamb

For about 8 people

Ingredients

  • 1 x 2kg leg of lamb, boned and butterflied
  • 55g blanched almonds
  • 2 onions, roughly chopped
  • 8 garlic cloves, peeled and halved
  • a big chunk of fresh root ginger, peeled and roughly chopped
  • 4 green chillies, halved and deseeded
  • 550g plain yoghurt
  • 1 tbsp ground cumin
  • 4 tsps ground coriander
  • 2 tsps ground cinnamon
  • 2 tsps garam masala
  • salt and pepper

Method

  • Make deep gashes all over the meat with a sharp knife and put it in a dish
  • Blitz everything else in a food processor and spread this all over the lamb, massaging it in with your hands. It will look like this: IMG_4477
  • Cover with clingfilm and place in the fridge
  • On Sunday morning, preheat a conventional oven to 200ºC, take the lamb out of the fridge and let it come up to room temperature. Place it in a large roasting tin and cover with foil
  • Aga users: put it in the roasting oven for about 30 minutes, then remove the foil for 5 or ten minutes before placing the lamb in the simmering oven until you’re ready to serve lunch. This was 2pm in our case, so the total cooking time was about four and a half hours. If you’re using a conventional oven, the cooking time is about one and a half hours, with the foil removed for the last 20 minutes or so
  • Leave the lamb to rest on a board while you reheat the cooking juices, stirring as you go, to make a delicious sauce to be served with the lamb
  • I served our lamb with a pilaff, carrots roasted with coriander and garlic and two green vegetables

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