Slow Cooked Beef Rib, Parsley & Shallot Salad, Potato Sauce, Vichy Carrot

Tabs

Prep Time: 

60Mins

Cook Time: 

300Mins

Serves: 

  • 1 - 2 People

Ingredients: 

Slow Cooked Beef Ribs

2 Jacob's Ladder short ribs of beef

5 sliced onions

5 garlic cloves

Thyme/sage/rosemary

2 star anise

100g bacon lardons

1 tsp black peppercorns

200ml port

100ml Madeira

100ml sherry vinegar

Chicken stock to cover

Parsley and Shallot Salad

Handful of Washed Flat Parsley

2 Handfuls of Rocket

2 tbsp of Fine Rings of Shallot

2 Tbsp Baby Capers

1 tbsp Sherry Vinigarette

Vichy Carrot

2-4 Whole Peeled Medium Sized Carrots

600mls Chicken Stock or enough to cover carrots

knob of Butter

Sprig of Thyme

Pinch of Brown Sugar

1 Star Anise

Mashed Potato and Potato Sauce

3-5 Good Sized Potatoes

65% milk

35% cream

Loads of Butter

 

 

 

Method: 

There's nothing more tempting than a slow cooked piece of meat, the juices are sealed in, the flavours have developed and you are left with a tender piece of meat that falls off the bone. Paul Flynn from The Tannery has shared this amazing recipe for two, complete with his famous mash, some Vichy Carrot and a light fresh salad. All slow cooked meat takes time and love, so this is a recipe to plan in advance if you want it to be at its full potential.

Slow Cooked short Beef Rib

  1. Put all the ingredients into a deep tray and rest the beef ribs on top
  2. Then add the Madeira, sherry vinegar, port and chicken stock until almost covered
  3. Lay a sheet of parchment over the ribs, then clingfilm and foil
  4. Bake at 140 degrees celsius for 4-5 hours
  5. Once cooled, remove ribs onto tray to set
  6. Then strain off the liquid and reduce
  7. Add 1tspn redcurrant jelly
  8. Serve with fresh salad and mashed potatoes for a delicious meal.

Parsley and Shallot Salad

  1. It's best to serve this fresh, so throw it together 5-10 minutes before the beef is ready to serve
  2. Toss everything together in a bowl
  3. Season with freshly milled pepper and Maldon sea salt

Vichy Carrot

  1. Prepare the carrots about 20 minutes before the beef is ready to serve.
  2. Place the peeled carrots in a pan and cover with chicken stock, add a pinch of sugar, fresh thyme and butter.
  3. Cook the carrots on a high heat to reduce the stock, butter and sugar to a glaze, if the carrots are nearly cooked and the stock isn’t the correct consistency, remove the carrots from the stock and reduce until the correct

Mashed Potato with Potato Sauce

  1. It's best to start the potatoes about 40 minutes - 50 minutes before the Beef is ready to serve
  2. Boil potatoes, then mash, and set aside
  3. Combine the milk and cream in a bowl (Note: you can leave out the milk, but a full cream mash would be too rich for this dish, so only do so if desired), add to the mash with plenty of butter to make it into a thick sauce consistency
  4. Only let out with milk if desired as cream will make it too rich for the dish

Once you're finished preparing everything serve with the mash on the bottom, and the rib and carrots placed over it, with the salad to the side. This is a richly flavoured dish that will satisfy true beef lovers.

 

 

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