Hello everyone, hope you are having a nice and relaxing weekend. Even this week was a cold and foggy one and to tell you the truth I can’t wait for the Spring to come. Due to this kind of weather I have been craving soups, polenta and slow food recipes. In fact, this is a recipe I was really happy to cook as it is easy and helpful for those who don’t have or don’t have the time to use the slow cooker. I was kindly approached by the Royal Warrant holder and Britain’s leading mail order meat and poultry supplier called Donald Russell which asked me to pick a specific meat cut and then prepare a recipe with it. I don’t eat red meat very often but when I do I usually go to my loyal butcher. So I thought I would try the meat which I must say was very pleased with the results. I wanted to challenge myself and cook a recipe with the humble beef rib trims. There is something about this cut that gives one of the most delicious flavours, it is soft, makes the best thick glossy sauce ever and it is one of the cheapest cuts. I cooked them not on a slow cooker but on a pan in red wine sauce, added some mushrooms, Bay leaves and accompanied it with a parsnip puree. I really loved the results and think it is perfect for this time of year.
Serves: 4 People
Cooking time: 90 min
To make this delicious recipe you will need:
400 gr of Beef Ribs Trims
1 glass of dry red wine
2 Bay leaves
100 gr of white mushrooms
1/2 of red onion
3 cloves of garlic
Vegetable Stock (which I prepared by boiling 1 carrot, 1 onion, 1 stalk of celery and 1/2 a leek and 5 glasses of water)
Dried Oregano (This comes from south Italy)
For the parsnip puree all you need is:
4 medium-sized parsnips
1 teaspoon of butter
1 & 1/2 glass of milk (or water)
First of all, prepare the vegetable stock on a deep pan and bring to boil.
Meanwhile cut the onion, the garlic into small pieces and put it on a large pan together with the beef rib trims, turn off the heat and cook until it is slightly brown in order to seal the 4 sides of the meat. You don’t need to use any oil as the cut of meat has its own fat. At this stage you can take some of the fat with a spoon.
Tip: I didn’t use any salt at this stage as this will prevent the meat from becoming hard and will make it cook faster.
When the meat is sealed, add the glass of red wine, Oregano, the Bay leaves and allow for the alcohol to completely evaporate (until you don’t hear the alcohol smell any more) while mixing you will notice that a really nice sauce is starting to form when it is thickened add 2 kitchen spoons of vegetable stock and cover with the lead and cook at a low-medium heat. Add the stock as it evaporates, this process will take about 50 minutes. When you notice the meat is completely cooked and soft add the mushrooms cut in half, the salt, cover with a lead and allow everything cook together for another 20 minutes or until a nice thick sauce is formed and then turn the heat off.
Mean while cut the parsnips into small pieces add some butter in a deep pan and cook until the butter embraces all the parsnips then add the milk to cover the parsnips. Cook for about 15 minutes or until they result soft, blend until smooth and salt to taste.
I decided to place the parsnip puree in the center of the plate followed by the soft rib trims and mushrooms, fresh parsley then added some of the delicious thick sauce around the plate.
I really hope you will like my personal twist on a classical slow cook recipe of this special and very modest cut of meat which I usually prepare on a slow cooker but decided to make it on a pan and the results were absolutely delicious. I can honestly say that the quality of the meat was excellent and I received the meat in a perfect condition.
If you want to give this quality meat a try you can use the code: ALM1501 for a 10% discount for orders over £30 on www.donaldrussell.com.
See you in the next recipe!
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