Ok.. I succumbed ..
Yet they needed eating right?
I picked these fantastic scotch beef ribs from Ian the butcher last week..
That’s how long good quality meat lasts you see .. I have to pop over and see him today so let’s discover what delights may appear!
Ok.. These are not the most ideal short ribs.. I don’t think they would pass the test in that.. Yet they are indeed a wonderful and often discarded bit of the beast..
Problem is.. You pay a pretty price as they carry a lot of weight .. Must think about how to get around that… Hmmm.. It’s not fillet steak money yet it is noticeable!
But what a great thing you get.. Seriously a great thing..
You could flash fry .. Adding brandy and cream at the end .. In fact that would be stunning!
Not this time Juan..
seared in a pan.. Added to a cresuet with carrots, onion peelings, garlic and mushroom broth powder.. Some water to help.
Low and slow for 4 hours..
When your kitchen is smelling crazy and the hounds are wandering around sniffing the air like they are trying to find an intruder.. It’s done …
Let it cool though..
Straining the liquid skimming for fat and boiling down for a gravy .. A stunning gravy!
Veg? Petit pois ..and Vinces turnip.. With a reduced swede and the last of the carrots . Boiled and mashed up..
Those veggies carry a lot of water for some reason so it needs to be turned out into a pan once mashed with butter and seasoned.. Not to fry this ain’t bubble time .. just to lose some moisture..
A couple of smears of iberico pork fat ..
Into a hot oven to crisp and heat.. It’s crispy and so so so tender.,
Served all together with a plop of horseradish..
The money shot?
Sorry we ate too quick .