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The short rib is a great cut that is between the rib and the brisket.
PHILIP WARREN BUTCHERS IN LAUNCESTON, CORNWALL
Philip Warren butchers is renowned in the South West and fans include Paul Ainsworth and Jack Stein. Here’s some solid advice from butcher Ian Warren.
What cuts of meat are best for slow cooking? I would recommend using tougher cuts such as brisket, chuck or shin of beef for slow cooking. They are full of fl avour while also being cheaper, you just need to cook them slowly to get the best out of them.
Can you choose one lesser-known beef cut that you think more people should be eating? The short rib is a great cut that is between the rib and the brisket.
How would you recommend cooking it? Like with many lesser-known cuts it is best cooked slowly. Get the oven hot to 200C and put the short ribs in a tin with onion, garlic and some water. Cover and blast for 20 minutes in the oven before turning it right down to 110-120C for 2 or 3 hours. The meat should be falling off the bone. Serve with something to soak up the lovely gravy like dauphinoise potatoes.
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