November Challenge time for Jamie’s Food Revolution Ambassadors.
“Slow Cooking! We live in a fast food world, but this month we’re asking you to slow things down, try out and share your slow cooked food recipes with us.”
I’m forever searching out great cuts that lend themselves to slow cooking. Not only is there something terribly satisfying about transforming hunks of meat into monumental dishes that make your guests smile from ear to ear, but they’re always fantastic value for money too.
I love picking up things that I haven’t cooked before, or that I’m not really sure how to deal with. The internet provides us all with the confidence to go out on a limb as we’re spoilt for recipes and advice.
At this time of year it’s easy to go off anything that’s ‘quick cooked’. When it’s cold and tempestuous outside, can a rare fillet steak really beat a daube de boeuf, belly pork or 6-hour shoulder of mutton?
So here we go. Our local Waitrose have started stocking Short Rib of Beef (a great price and also on introductory special offer: £4.66/kg). Cooked it before? No. Know how to cook it? No. Perfect.
Once they’re nicely browned, set them aside and using the same pan, fry off some onion, celery, leek and garlic.
Combine everything in a roasting tray with some sprigs of thyme.
Add a tin of tomatoes, a large glass of red wine and about 300ml of beef stock. Pop them in a pre-heated oven at 170 degrees centigrade and cook (uncovered) for about 2 hours 30 minutes or so.
Whilst the anticipation builds, think about preparing some greens to accompany the short rib. Cavalo Nero is a firm favourite in our household.
A beautiful buttery mash potato is a perfect accompaniment to the dish… Hey presto:
Surprisingly straight forward, yet elegant and suitably satisfying.
Next time you see an ‘unusual’ cut, a whole tongue or some tripe, be brave! Buy it, and then you’ll have no choice. Treat it with respect and a dash of love and you’ll be overwhelmed by the results.