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)
Salt
The preparation:
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!
Enjoy!
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Lovely post! I made a Beef dish with a wine reduction and served it with pureed parsnips, too! I love pureed parsnips and they stole the show! It was fun to read about your dish with the similar flavors, but completely different take!
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Wow, we had the same idea. 🙂 I loved the parsnip puree,too it was a good discovery and blended really well with the meat. Thank you for the lovely words Frugal Hausfrau, I am really happy you liked it. Thank you again,
Best wishes,
Alice
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I’ve never heard of beef rib trim, but this looks great. I wonder if this can be made with beef short rib?
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The beef ribs trims is basically the piece of meat in between the bones, so there is no bones but I think the recipe will work well even with normal ribs. Just remember to use the salt only after the meat is completely cooked.
Have a nice week ahead,
Alice
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Beautiful!
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Awww thank you so much Emma S. for the nice comment.
Best wishes,
Alice
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yum as always…..
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Awww thank you so much Diana, you are really kind. You really made my day! Thank you again so much! 🙂
Have a nice week ahead,
Alice
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Yum!
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Thank you so much! 🙂
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This sounds amazing! Truly!
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Thank you very much Lori for the lovely comment. I am very happy you like it and please do give it a go, I am sure you will like the results.
Best wishes,
Alice
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I was speaking to my mother yesterday, she was making parsnip puree to go with her Sunday roast and I said that I cannot get a panais (parsnip) for love or money here at the moment (most unusual) … I can’t imagine why and having read this I am seriously obsessing!
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Lol, I love parsnips and luckily you can find them almost in every grocery store where I live. Thank you for stopping by and hope you will soon find them! Fingers crossed!
Best wishes,
Alice
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I shall be asking some serious questions at the market on Thursday if I can’t … have lovely day, Alice 🙂
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Lol, 🙂
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I am not a beef eater but my husband tells me that this dish looks fabulous! He will make it soon, for himself! x
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Awww thank you so much Sophie33 and thank you to your husband for the nice words. I don’t have beef very often but I like this way of cooking beef rib trims a lot. I really hope your husband will like the results and please do let me know how it goes!
Thank you again,
Alice
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He made it a few days ago & he loved it so much, my friend! xxx
He thought it was a wonderful beautiful combined dish! xxx A big bow to you! x
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Yeahhh I am so happy to hear that he liked it as I believe food should not just look beautiful but it should taste good also. Thank you so much to you and your husband for the nice words.
Have a nice day,
Alice
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The same to you, dear Alice! x
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Parsnip puree? Ooo that’s exciting! 🙂
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Thank you so much Life Diet Health for the lovely words. I love parsnip and parsnip puree even more. Please give it a go I am sure you will like it!
Best wishes,
Alice
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looks delicious! thank you for sharing!
following you on bloglovin’ and twitter. hope you’ll look for me too. see you around!
♥
a possible fantasy
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Thank you so much for the nice words and following me. I am following you ,too on Bloglovin’ and twitter.
Best wishes,
Alice
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I know that the parsnip puree is really the side here and not the feature, but it’s what I would dive into first! Sounds like a deliciously creamy change of pace from the standard mashed potatoes, while still remaining true comfort food.
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Thank you very much Hannah for the very nice words. I love parnisp puree because the texture is smooth and has a sweet flavour and you are right it is indeed a nice twist to the standart mashed potatoes.
Best wishes,
Alice
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Looks delicious and such a perfect winter recipe.
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Thank you so much for the lovely words, I am really happy you like it.
Best wishes,
Alice
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Thank you for visiting my blog. This dish is the stuff cold winter mornings are made for, so simple rustic and restorative.
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Aww thank you so much for the lovely words, I couldn’t have said it better. I am really happy you like the recipe!
Best wishes,
Alice
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Everything looks so delicious! Your blog is beautiful! 💜😊
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Aww thank you so much for the nice words charmbutterfly19, I really do appreciate. Hope you give this recipe a go, I am sure you will love the results.
Best wishes,
Alice
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I definitely will! And you’re very welcome 😊
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Ok….this looks awesome and impressive.
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Thank you so much Mary in Manhattan for the lovely words. I am happy you like the recipe. Please do give it a go!
Have a nice Sunday,
Alice
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