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What's for Dinner?
- Thread starter Rosie
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MisterCairo
I'll Lock Up
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- 7,005
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- Gads Hill, Ontario
Roast beef, roasted potatoes and roasted carrots. A meal fit for an Englishman or a hobbit...
MisterCairo
I'll Lock Up
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- 7,005
- Location
- Gads Hill, Ontario
Once again, recipe please!!!
This stuff...
Everything thrown back into the pot and put into the oven for three hours at 120°C, that´s it...
OK, let’s see, that above one goes as follows:
Peel and chop a parsnip, two carrots and two mid sized onions / large charlottes roughly, not too fine.
Prepare a spice bag, ball...with three small branches each of Thyme and Rosemary and some pimento in whole grains.
Two ox cheeks, about 800g together. Wash and blot dry, add pepper/salt both sides.
Make some clarified butter real hot and sear the cheeks real crisp from both sides. Stove to run full throttle until the pot gets into the oven
Take out the meat, throw in the roots/onions and let it get some slight color, add pepper, salt and a table spoon of tomato paste, stir around until things get a little more color.
Deglaze with a half bottle of nice red wine, add a glass of beef stock (400ml), throw in the spice ball and let everything reduce bubbling for about 30min. Throw the meat back in, put a lid onto the pot and push it into the oven for three hours at 120 C.
When time is over take it out of the oven, remove spice ball and cheeks and mix juice, roots and onions real well with a stick blender, no sauce binder necessary that way.
The meat will melt on the tongue.
Labour time incl. cutting...about 30min, waiting time about 3:30.
Cheers
Turnip
Peel and chop a parsnip, two carrots and two mid sized onions / large charlottes roughly, not too fine.
Prepare a spice bag, ball...with three small branches each of Thyme and Rosemary and some pimento in whole grains.
Two ox cheeks, about 800g together. Wash and blot dry, add pepper/salt both sides.
Make some clarified butter real hot and sear the cheeks real crisp from both sides. Stove to run full throttle until the pot gets into the oven
Take out the meat, throw in the roots/onions and let it get some slight color, add pepper, salt and a table spoon of tomato paste, stir around until things get a little more color.
Deglaze with a half bottle of nice red wine, add a glass of beef stock (400ml), throw in the spice ball and let everything reduce bubbling for about 30min. Throw the meat back in, put a lid onto the pot and push it into the oven for three hours at 120 C.
When time is over take it out of the oven, remove spice ball and cheeks and mix juice, roots and onions real well with a stick blender, no sauce binder necessary that way.
The meat will melt on the tongue.
Labour time incl. cutting...about 30min, waiting time about 3:30.
Cheers
Turnip
Last edited:
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