Foodie Thursday
Resident chef Nigel Barden is here with today's mouth-watering 'Foodie Thursday' dish - Jacob's Ladder - A rib of beef! Plus, Simon has another one of your confessions for the collective to mull over, and Jo Whiley reports the latest from the ΒιΆΉΤΌΕΔ Music Awards.
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Short Rib of Beef (Jacobs Ladder) from ΒιΆΉΤΌΕΔ Dish Up
Jacobβs Ladder of beef is also known as short, thin or spare ribs.Μύ This recipe also works well with belly pork, which has had the rind removed.<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />
Serves 4
Prep time: 10 mins + 1 hr marinade time
Cooking time: 3 + hrs
Cost per person: Β£3.50
Ingredients
1.8kg Jacobβs Ladder short rib (cut into 7Β½cm / 3 in. pieces Roughly 2 per person)
Supermarkets can get it in for you, if they arenβt always stocking it. This dish can also use shin of beef, oxtail & feather steak, for a similar price.
1 x 120g chestnut or field mushrooms
3 fat cloves of garlic
ginger, a thumb length (2β/5cm), or 1 tsp of ground ginger
1tsp Chinese 5 Spice, or a mixture of ground spices;
Β½ tsp cinnamon, ΒΌ tsp nutmeg & β tsp clove
80ml of sweet or dry sherry, or rice wine
120ml soy sauce
120ml water
1 tbsp dark brown sugar
2 tsp corn flour
Μύ
Method
1. Peel & chop the garlic, peel & slice the ginger into rounds, then mix all the ingredients together in a bowl, apart from the corn flour & mushrooms & pour them over the beef.Μύ
2. Cover with cling film & leave for 1 hr minimum, or in the fridge overnight.Μύ
3. Preheat the oven to 150c / 130c fan / gas mark 2
4. Remove from the fridge & put into an ovenproof dish, place on the hob & bring to a simmer for 5 mins.ΜύΜύ
5. Remove from the hob & cover tightly with foil or a tight-fitting lid & cook in the oven for 3 hrs, or longer if necessary, until the meat is tender & just falling of the bone. So check every 30 mins after 2Β½ hrs.ΜύΜύ
6. Remove the ribs from the oven & separate from the juices.Μύ Turn off the oven & cover the ribs, keeping them in the warm oven whilst you make the sauce.
7. Pour the cooking juices through a sieve & put back into the ovenproof dish. Add 2 tablespoons of water to the corn flour to make a runny paste & add to the sauce/juices, along with the mushrooms, sliced in half, simmering gently for 5 minutes on the hob, over a low heat, allowing it to thicken. Season to taste.
8. Pour the sauce over the warm beef. Serve with rice & any green veg.Μύ
Μύ
Broadcast
- Thu 10 Dec 2015 17:05ΒιΆΉΤΌΕΔ Radio 2