Our local butchers has some amazing looking beef rib the weekend before last and it was just too tempting to pass up and so I bought about 1.2Kg only to realise that there was just too much in the fridge already to be cooked and so it was popped into the freezer and has been at the back of my mind to use with the new slow cooker.
These are the 4 rather chunky pieces of rib after browning and deglazing the pan with some red wine, ready for the pot. Whilst in Aldi at lunchtime looking for desiccated coconut for the ANZAC biscuits I spotted some celeriac, as after seeing our Jamie do a 15 min (LOL!) meal with it then I popped one in the basket, the rest of the items below are just some of the left over veg from the weekend, you can mix/match to suit your taste with what you have, remember that this is going for a long slow cook so root veg is what you’re looking for.
Perhaps I’m a little guilty of the too many flavours with Thyme, Sage, Star Anise, Cumin Seed, Chilli flakes but they seemed to work for me.
Basically brown your meat, chop your veg and plop it all into the slow cooker along with the herbs, spices, a spoon of sugar, salt & pepper. Add 1/2 a bottle or red wine or more then top up with beef stock or water until the veg are covered. Switch the slow cooker on low and leave for 6-8 hours. If you haven’t got a slow cooker you can do this in the oven, set the temp to 90 and place the items in a large casserole dish/crock pot. If you have an oven thermometer you can check the oven temp at the low end of the scale.
Time for bed, we’ll see what it looks like in the morning…
After cooking in the slow cooker the sauce is much too thin in my view. To improve both the flavour and strength. Strain the liquid from meat and veg into a saucepan and reduce it by boiling until you have a strong almost syrupy sauce. Plate up the meat and veg and spoon over the sauce.