Braised Beef Short Ribs

Braised Beef Short Ribs
Serves 4
It's a forgiving dish that calls for patience rather than precision. It's also the ideal meal to make ahead of time, as it benefits greatly from a night's rest. Serve with garlic mashed potatoes and pan-roasted root.
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Ingredients
  1. 6/8 short ribs of beef
  2. 2 sprigs of rosemary
  3. 6 sprigs of thyme
  4. 1 bay leaf
  5. 1 celery stalk, halved
  6. 3 teaspoons sea ­salt
  7. 2 teaspoons coarsely ground black pepper
  8. 3 tablespoons vegetable oil
  9. 3 medium carrots, peeled and cut into 2.5cm pieces
  10. 1 medium onion, roughly chopped
  11. 4 shallots, peeled and sliced 3mm thick
  12. 5 garlic cloves, peeled and halved
  13. 3 tablespoons tomato paste
  14. 3 tablespoons plain flour
  15. 125ml ruby port
  16. 1 litre full ­bodied red wine, such as Cabernet Sauvignon
  17. 1.5 litres veal stock (Beef stock can be used as an alternative)
Instructions
  1. Preheat the oven to 160°C/Gas Mark 3.
  2. Cut in between each rib to make them individual.
  3. Place the rosemary, thyme and bay leaf between the two celery halves and bind with kitchen string.
  4. Season the ribs with 2 teaspoons of the salt and the pepper. Heat the oil in a large casserole over a high heat until it smokes. In two batches, brown the ribs well on both sides, about 3 minutes per side. Remove the ribs and set aside when done.
  5. Lower the heat to medium and add the carrots, onion, shallots and garlic to the pot. Sauté for 5 minutes, until the onion is soft and light brown. Stir in the tomato paste and cook for 2 minutes. Add the flour and stir well to combine. Add the port, red wine and the celery-herb bundle. Raise the heat to high and cook until the liquid is reduced by a third, about 20 minutes.
  6. Return the ribs to the pot (they will stack into two layers). Add the stock and the remaining 1 teaspoon of salt; if the stock doesn't cover the ribs by at least 2.5cm, add water up to that level. Bring to a gentle simmer, then cover, transfer to the preheated oven, and cook for 3 hours. Visit the pot occasionally and stir the ribs, bringing the ones on the bottom up to the top. They're done when the meat is fork tender and falling off the bone.
  7. Transfer the ribs to a large platter. Skim any fat from the surface of the sauce and then strain through a sieve into a medium saucepan. Discard the solids. Over a medium heat, bring the sauce to a strong simmer and boil until slightly less then half (1 litre) remains, about 1 hour.
  8. Return the ribs to the pot, simmer for 10 minutes to reheat, then serve.
  9. Great served with normal or horseradish mash.
Adapted from the Balthazar Cook Book
Adapted from the Balthazar Cook Book
Albert Matthews - The Finest Meat Since 1935 http://www.albertmatthews.com/butchers-blog/

Fruity Moroccan Lamb Casserole

Fruity Moroccan Lamb Casserole
Serves 8
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Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Prep Time
30 min
Cook Time
1 hr 30 min
Total Time
2 hr
Ingredients
  1. *******Marinade**********
  2. 3lb (1.362kg) Diced lamb shoulder / leg
  3. 2 level teaspoons of ground cumin
  4. ½ a level teaspoon of ground cloves
  5. 2 level teaspoons of ground coriander
  6. 2 level teaspoons of dried thyme
  7. 4 crushed garlic cloves
  8. 6 fluid oz of orange juice
  9. 3 table spoons of olive oil
  10. *********Additional Ingredients********
  11. 6 oz Dried apricots
  12. 3 oz Raisins
  13. 10 fluid oz sherry
  14. 3 fluid oz of vinegar
Instructions
  1. Combine all the marinade ingredients and mix well with the lamb, allow to marinate in the fridge over night.
  2. Combine all the additional ingredients and allow them to marinate at room temperature overnight.
  3. Remove meat and retain the marinade. Brown the meat off in a heavy bottomed casserole dish.
  4. Once browned add 4 tablespoons of flour, the retained marinade and 1 pint of lamb stock.
  5. Add the additional ingredients - fruit mix. Bring to boil, season and cook at 160 C for 1¼ hours
  6. Serve with cou cous, decorated with sliced almonds and parsley
Albert Matthews - The Finest Meat Since 1935 http://www.albertmatthews.com/butchers-blog/

Mrs B’s Game Gratin

 

Mrs B's Game Gratin
Serves 10
Pasta Bake
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Ingredients
  1. 1 brace of pheasants
  2. 1 glass of sherry or white wine
  3. 1 bouquet garni
  4. 3oz cooked pasta (small shells look attractive)
  5. 1 Medium onion
  6. 1 red or green pepper chopped and blanched (save a little for garnish)
  7. 8oz sliced mushrooms
  8. 4oz small mushrooms for decoration
  9. Sauce
  10. 1 pint of stock from pheasant casserole or use a couple of stock cubes
  11. 1 pint of milk
  12. 3oz butter
  13. 3oz flour
  14. 6oz of mature cheddar, save 1 ½ oz for top of finished dish
Instructions
  1. If using pheasants place in casserole and fill up to 1/3 with stock or water. Add a glass of sherry or wine and bouquet garni. Cover with lid and cook slowly for 1 ½ hours.
  2. Make cheese sauce i.e. melt butter and add flour, cook gently for a few minutes and gradually add milk, stock, seasoning and most of the cheese.
  3. Remove meat from pheasants or chop up ** cold turkey and place in a large bowl.
  4. Lightly fry onion, pepper and mushrooms in a little butter and add them with the cooked pasta and cheese sauce to meat in bowl.
  5. Put in shallow oven - proof dish and cover with remaining cheese. Reheat in moderate oven until hot and bubbling.
  6. Decorate with remaining lightly cooked mushrooms.
  7. Good served with sprouts….believe it or not!
Notes
  1. **The same recipe can be used with leftover Turkey at Christmas.
Albert Matthews - The Finest Meat Since 1935 http://www.albertmatthews.com/butchers-blog/