Tom Aikens, The Times March 2012
1 Season the beef with half the salt and pepper. Heat the oil in a casserole pan on a medium to high heat and sear the ribs one by one on all sides until dark golden brown (about 5 minutes each side). Once coloured, remove from the pan and place on a tray.
2 Turn the heat down to medium and add the butter. Once melted, add the carrots, garlic, bacon, thyme and remaining seasoning. Cook the carrots slowly till caramelised (about 8-10 minutes), then add the onions, celery and shallots. Cook on a medium heat until evenly coloured, 8-12 minutes. Add the wine and port and reduce by half, then add the stock.
3 Add the beef and bring to a simmer. Cook for 2½-3 hours until tender, skimming off any scum regularly. Remove the ribs and reduce the liquor by half. Pass this through a colander, pressing all the vegetables to obtain maximum flavour, and then through a fine sieve. Serve with the beef, scattered with parsley.
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Serving Size: 1 Serving (1174g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 858 | ||
Calories from Fat: 572 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 63.6g | 85 % | |
Saturated Fat 14.2g | 71 % | |
Monounsaturated Fat 36.2g | ||
Polyunsanturated Fat 9g | ||
Cholesterol 58.9mg | 18 % | |
Sodium 2249.7mg | 78 % | |
Potassium 1419.2mg | 37 % | |
Total Carbohydrate 54.7g | 16 % | |
Dietary Fiber 6.8g | 27 % | |
Sugars, other 47.9g | ||
Protein 20.5g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 858
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