Tuesday, 9 August 2011

Winter Comfort Food

I have relished the return of the Slow Cooking trend over the last few years especially in the winter.  Although the cheap cuts of meat that put this style of cooking on the map (probably through post war necessity) are no longer cheap, as anyone who has tried to buy lamb shanks recently would know.  But the other day I bought some cheap large beef ribs and I looked through my favourite winter cook book "Slow Cooking" by Joanne Glynn for something to tempt the taste buds.  At the same time I purchased the latest Donna Hay Magazine - Winter issue. www.donnahay.com The photography in this issue are so dark and wintery that they entice you to make something rich and comforting. So tonight adapting a recipe I started to prepare my ribs.  By the time this was half cooked my toasty warm house smelt delicious. It's rich (with 2 cups of red wine) but not too rich. Here is the recipe (thanks to Donna),  the inclusion of  carrots 40 mins from the end of cooking time added some colour and I also baked jacket potatoes instead of Donna's suggestion of polenta. Give it a go its delish!

4 large ribs
salt and black pepper
plain four for dusting
2 tablespoons olive oil
1 brown onion - chopped
2 cloves of garlic, crushed
1 bunch thyme
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
70g tomato paste (1/4 cup)
2 cups beef stock
2 cups red wine

Preheat oven to 180C (350F)
Sprinkle beef with salt, pepper and flour. In a heavy based ovenproof saucepan heat 1 tablespoon of oil. Add ribs and cook to brown on each side (2-3 mins each side)Set aside. Add remaining oil to the pan and cook onion and garlic for 5 mins until onion is softened.  Add thyme, sugar, vinegar, tomato paste, stock and wine and stir to combine.  Return ribs to the pan. Cover with a tight fitting lid and roast for 1.30 - 2.00 hours or until the beef is tender and the sauce has thickened.   Enjoy!