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slow cooked beef rib
Mar. 9th, 2009 07:48 amI usually do this in the oven, but being in slow cooker experimentation mode, I decided to try it in there.
One rib of beef - not very big, probably only a couple of pounds. Ours was a slab of Dexter, bought from the wonderful Mr Rawlings. I browned it in some groundnut oil, and put it in the slow cooker pot.
Then I cooked up some carrot batons and about a dozen shallots (always wise to put shallots in boiling water for about five minutes - makes them much easier to peel, and then you get nice oniony water for stock). I added a bit of maple syrup to the pan at this point, to start the vegetables caramelising.
In went a tablespoon of flour and a heaped teaspoon of grain mustard, stirred round, then I started experimenting. Half a glass of red wine, a slosh of teriyaki, two heaped teaspoons of marmalade - (the redcurrant jelly had gone mouldy :(. Some ground peppercorns and juniper berries, the onion water, some sea salt. Reduced the liquor a bit, then put it in the pot with the beef.
Cooked on auto for 3 hours, then low for another, while we did roast potatoes and cauliflower and yorkies (can't remember the last time we had yorkies).
I'll be doing that again - the meat was just beautifully tender.
One rib of beef - not very big, probably only a couple of pounds. Ours was a slab of Dexter, bought from the wonderful Mr Rawlings. I browned it in some groundnut oil, and put it in the slow cooker pot.
Then I cooked up some carrot batons and about a dozen shallots (always wise to put shallots in boiling water for about five minutes - makes them much easier to peel, and then you get nice oniony water for stock). I added a bit of maple syrup to the pan at this point, to start the vegetables caramelising.
In went a tablespoon of flour and a heaped teaspoon of grain mustard, stirred round, then I started experimenting. Half a glass of red wine, a slosh of teriyaki, two heaped teaspoons of marmalade - (the redcurrant jelly had gone mouldy :(. Some ground peppercorns and juniper berries, the onion water, some sea salt. Reduced the liquor a bit, then put it in the pot with the beef.
Cooked on auto for 3 hours, then low for another, while we did roast potatoes and cauliflower and yorkies (can't remember the last time we had yorkies).
I'll be doing that again - the meat was just beautifully tender.