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SLOW COOKED BEEF SHORT RIBS


Coat the eggs fi rst in the seasoned fl our then the egg and fi nally the crumb. Once all the eggs are coated give each a second coat of egg and crumb.


5 Deep-fry the eggs at 180C for 2 minutes and then cook in a pre-heated oven at 190C for 10-11 minutes turning once halfway through. Serve warm, when the yolk should still be runny or if not being eaten within four hours chill to use later.


Chef Russell Brown for Blackacre Farm Eggs


Take Ian Warren’s advice and try this great recipe.


Serves 6


❤ 1.8kg beef short ribs (Jacob’s Ladder), cut in half widthways*


❤ Salt and freshly milled black pepper ❤ 50g dark brown sugar ❤ 6 garlic cloves, peeled and crushed ❤ 2tsp mustard powder ❤ 1tsp smoked paprika ❤ 3tbsp Worcestershire sauce ❤ 2tbsp rapeseed or olive oil ❤ 2 medium leeks, sliced and rinsed ❤ 2 large parsnips, peeled and chopped


❤ 2 bay leaves ❤ 850ml good, hot beef stock ❤ 1 x 400g can chopped tomatoes with herbs


1 In a small bowl mix the seasoning, sugar, garlic, mustard, paprika and


Worcestershire sauce together.


2 Place the ribs in a shallow tray and coat with the spice mixture on both sides. Cover and marinate in the fridge for 1 hour, or overnight if time allows.


3 Heat the oil in a large non-stick pan and brown the ribs in batches. Transfer to a 3.4L heatproof casserole dish with the marinade juices. Add the leeks, parsnips and bay leaves to the pan and cook, stirring occasionally for 2-3 minutes then transfer to the casserole dish.


4 Preheat the oven to Gas mark 3, 170C, 325F.


5 Add the stock and tomatoes and, bring to the boil. Remove from the heat, cover and cook in the oven for 3-3½ hours, stirring occasionally.


6 Remove the bay leaves, skim off any oil and serve with creamy mash and roasted vegetables.


*For smaller short ribs, don’t forget to ask your butcher to cut them for you.


www.simplybeefandlamb


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