Saturday, July 2, 2011

Oh shutup! Wholly cow wing rib

Regardless of the fact that I'm a control freak who plans meals a week in advance, I actually really love getting my other half to decide whats for dinner.  Having dragged him off to the markets at 8.30 this morning, he was hovering around the Wholly cow stall. $20 later we had a wing rib in the bag - and I reckon handing over a twenty for more than a kg of prime beef is totally justified.

Now, when you buy meat this good and this particular cut, don't be ridiculous by trimming fat off.  This is not a time to be on a diet.  Remove the beef from the fridge 20 minutes before you begin to cook it.  Smother the fat in a mixture of 2 tbsp wholegrain mustard, 2 cloves of garlic, crushed or finely chopped, 3 tbsp thyme leaves, sea salt, pepper and a drizzle of olive oil.
Turn your oven to 200 degrees.  Heat a frying pan until smoking hot.  Sear and caramalise the fat on the beef and the two sides.  Place into your hot oven for 15 minutes then turn down to 180 degrees.  Roast for 40-60 minutes depending on how you like your beef cooked.  (20mins per 500g for med rare)

You could also make a gravy..yes, from scratch.    Pour some of the fat from cooking the beef into a frypan and heat, add a tbsp of flour and whisk til smooth.  Add half a wineglass of boiling water and whisk til smooth again, bringing to boil to thicken.  Once thick, add 300ml of beef stock, repeat process whisking til smooth and thickening to your liking.

PS: You can get wholly cow meat from the Tauranga farmers market

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