Beef Thick Rib, Oxtail, Crispy Kale and Asparagus

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Well chaps, we’ve hit ‘peak beard’ apparently. I am one of the apparent bandwagon jumpers clinging to the coat-tails of the rich and famous by aping their facial fungus fad. Except, I didn’t as far as I was aware – maybe it was a subconscious thing having noticed all the hipsters knocking around the various new undecorated bars eating pigs ears and cauliflower fritters with their American hop ales. Or, I took the opportunity to pack in the daily ritual of shaving for the last 20-odd years and make it look intentional. Yeah, it must be that.

[Dubious link alert] It got me thinking though: have we hit the slow cook peak? The current trend for cheap and unusual cuts of meat and offal. I don’t think so yet, and I certainly hope we haven’t. Use more of the animals we choose to kill for our meat I say. 1 – because it seems the right thing to do and 2 – because it’s bloody delicious.

This recipe actually took a couple of days to prepare, but in the tradition of slow cooked foods, actually takes up very little of your time. Pot. Meat. Veg. Lid on. That’s it. There is a little bit to do at the end of course, but that’s the fun part.

Beef thick rib

Here I used a thick rib of beef on the bone and some oxtail. Both are slow cooked kings and cheap as chips. If you cook them in a casserole pot/dutch oven with some liquid you can leave it and forget about it. Again, as I always do nowadays, I switched off the oven and left the pot to rest. The best thing about these cuts is that they make their own stock as you go.

Made a nice combination, but you need a weekend to make this. The asparagus is the first of the new season for me and will be featuring heavily whilst it can. The kale is pretty much as you’d make kale chips – with the brine water evaporating to leave the leaves nicely seasoned. Onion puree adds a sweet element to compliment the otherwise very savoury ingredients.

Making the  oxtail and barley croquette is a bit of a job to do but was very good so I urge you to try it.

Serves 2:

For the beef/oxtail braising

  • 1x600g thick beef rib, on the bone.
  • About 300g oxtails
  • 1 carrot, halved
  • 1 onion, quartered
  • 1 celery stick, halved
  • 3 bay leaves
  • 2 tbsp tomato puree
  • 2 star anise
  • Water to cover
  • Salt and black pepper.

For the crispy kale:

  • 4 handfuls of kale
  • 2 good pinches of salt and a little water

For the onion puree:

  • 1 large onion
  • 2 large garlic cloves
  • A little light cream (enough to loosen)
  • Salt

For the asparagus:

  • 6 pieces of asparagus
  • A little oil
  • Pinch of salt.

For the oxtail and barley croquettes:

  • Breadcrumbs
  • Flour
  • Egg
  • Barley (about 3 handfuls)
  • Salt and black pepper.

Fry the meat in batches until well browned in a hob proof casserole pot. Add all the other ingredients and bring to a simmer. Place in a low oven (130 degrees C) for 3 hours – then turn the oven off and leave overnight – it will be fine if you leave the oven shut and the lid on.

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The next morning, chill the pot in the fridge. This hardens any fat on the surface so you can scrape it off.

About 2 hours before, pick the meat from the oxtail. Cook the barley in a pan for about 20-30 minutes until soft but with bite. Drain, cool, mix with the oxtail, season and chill until cold and ‘mouldable’. Meanwhile, trim the beef rib of remaining fat, removing the bone, into neat oblongs.

Set aside. Heat the pan back up and pour the cooking liquor, which will have ‘jellified’ into a small pan for later (cover with film for now).

Chop and fry the onions and garlic in a pan with a little oil or butter until browned and caramelised. Blend well with enough cream to make a loose puree. Pour back into the pan and season to taste. Put the lit on and keep until needed.

Put the oven on for the kale and beef rib (moderate heat will do).

Heat a griddle pan and char the asparagus with a little oil and salt until nicely marked and softened. Delicious.

Flash fry the beef rib in a pan and transfer to the oven to heat through. Leave to rest somewhere wam. Heat the saved cooking liquor, reducing a little if necessary to make an intense sauce

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Roll the oxtail/barley mix with wet hands into golf ball sized rounds (one each) and dip first in the seasoned flour, then egg and finally the bread crumbs. Deep fry them gently until nicely golden.

Meanwhile, and lastly, mix the kale with the salt/water to produce a mild brine and bake in the oven until crisp. It takes only minutes.

Serve it up and enjoy with a nice big Shiraz as you’ll deserve it after doing all this.

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Bratwurst, Green Slaw and Mushroom Hash

Bratwurst, green slaw and mushroom hash

Driving home in the sun this evening, I started to feel that spring has really sprung. Once I got in I opened the back doors and the birds were singing. The frog spawn in the pond was incubating its inky black spots and the tree blossom was being carried in the breeze. I just knew it was time to uncover the BBQ for the first time in 4 months.

Right.

…So anyway, whilst that’s being steeped in bleach, I thought I’d use the griddle pan in the kitchen for this dish.

This is pretty simple but something I’ve been meaning to do for a while now. The Bratwurst sausages are great with the green slaw, which is inspired by a version found in the Pitt Cue Co’s book. A good book by the way. The sweet and sour dressing was all mine though and I added some tahini for a little bitter richness.

The mushroom hash was actually more a kind of warm potato salad, but worked well.

Serves 2:

4 Bratwurst sausages if you’re hungry. Two if not.

For the green slaw:

  • 3 savoy cabbage leaves
  • About a quarter to a third of a white cabbage
  • 1/2 a white onion
  • Half a green pepper
  • Half a celery stick
  • Handful of hazelnuts

Green slaw ingredients

For the dressing:

  • 2 tbsp red wine vinegar
  • 1 tsp raspberry and chilli vinegar (very much optional)
  • 1 tsp honey
  • 1/s tsp sugar
  • 1 tsp chilli oil
  • 2 tbsp olive oil
  • 2 good pinches of sea salt
  • 1 tsp tahini

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For the mushroom hash:

  • 2 large flat mushrooms sliced.
  • About 12 baby potatoes, halved
  • Dried thyme
  • Rapeseed oil
  • 4 garlic cloves, left in their skins
  • 1/2 a white onion, sliced thinly
  • Salt

Preheat the oven to moderate-high.

Start with the potatoes. Par boil them for about 10 minutes. Drain and lay on a deep baking tray with the mushrooms, onions and garlic. Season with salt and sprinkle over thyme and olive oil.

Roast until the potatoes are browned.

Mushroom Hash

Meanwhile, make the slaw by very finely shredding the two types of cabbage, onion, celery and green pepper. Mix well in  bowl. Roughly crush the hazelnuts in a pestle and mortar (or with a rolling pin) and add them in.

Hazelnuts

Make the slaw dressing by mixing the ingredients in a bottle (I used a squeezy serving bottle) and shake well to mix. Taste and adjust it as you see fit.

Griddle the sausages until marked well then transfer to the oven to heat through.

Bratwurst

Serve the sausages on the hash with the dressed slaw on top and your choice of sauce – I had some good Dijon mustard, and a nice cold continental beer.

Bratwurst, green slaw and mushroom hash

Mango with Yoghurt and Cinnamon Crumble.

Mango yoghurt Crumble

I don’t have much of a sweet tooth and you can probably tell that by the dearth of dessert recipes on here. I do appreciate a good pud though and when I have them, it tends to be something like this.

To be fair, I guess you could eat this for breakfast too, but as I mentioned previously, mornings are not my natural environment and the likelihood of knocking this out on a weekday morning is about the same as Miley Cyrus turning out to be a Mormon.

I liked this though – it’s a nice balance of smooth tangy yoghurt and mango, super-sweet maple syrup, and crunchy oat crumble.

It was only after putting it all together, in a nice pot, that I realised what I’d done. It’s a bloody Muller® Crumble Corner.

So, 0/10 for originality, but this is hand-made and uses fresh fruit so take that Muller.

Mango yoghurt crumble ingredients

Makes 2

  • 1 Mango, peeled, stoned  and cubed.
  • About 6 heaped tbsp of plain yoghurt (3 in each)
  • Maple syrup

For the crumble:

  • 20g Rolled oats
  • 50g Plain flour
  • 1/4 tsp cinnamon
  • 20g Sugar (or to taste)
  • 40g Butter

Mix all the dry crumble ingredients into a bowl and then rub in the butter to make a crumble.

mixing crumble

Lay it out on a baking tray. Bake on a high heat in the oven for about 10-15 minutes, but being careful not to burn it.

Crumble on baking tray

Set aside to cool

Add the mango pieces and yoghurt to a pot, and swirl in some maple syrup.

Sprinkle over the crumble topping and tuck in.