Dexters, Belted Galloways and English Longhorns graze happily with their calves in the field opposite, a burgeoning business, Strictly Native Meat Company, for the Glam 20 Something. Despite the cold, the young calves chase each other across the field, jumping and butting, enjoying the freedom. Then the moment shifts and they scamper to their mothers looking to suckle and for body to body warmth.
Cute as they are this is about breeding and increasing the size of the herd and ultimately about beef production. Belted Galloways and English Longhorns have been and are on the rare breed list. Ironically, it’s thanks to the beef production of these animals that the breeds are becoming more popular, which goes a long way to saving them from extinction. These traditional cattle mature more slowly than mass production breeds, producing well marbled tender meat with plenty of flavour.
Over the next few months I’ll be sharing recipes for some of this delicious full flavoured meat, from cheaper cuts to the more expensive special occasion joints. Check out the Strictly Native Meat Co on Facebook.
Beef Short Ribs
The bones are HUGE so don’t be alarmed at the weight quantities in this recipe. They need a long slow cook where the meat almost falls off the bone and can be eaten like a stew or a final pimp with a BBQ sauce and a few chillies to produce delicious sticky chilli hot bites that can be cooked in the oven or on the barbecue. They freeze well and will keep in the fridge for several days. Short ribs are a fatty cut of meat but the slow cooking dissolves most of that, leaving very tender meat. Any remaining fat will crisp in the final cooking with barbecue sauce.
- 2 tbsp olive oil
- 750g Beef Short Ribs
- ½ teaspoon salt
- 1 Large onion, finely chopped
- 2 Cloves of garlic, crushed
- 1 carrot peeled and finely chopped
- 3 sprigs of thyme
- 2 sprigs of oregano
- or instead of the thyme and oregano 1 tsp of mixed herbs
- 2 bayleaves
- 120mls red wine
- 250mls beef stock
- 250mls of your favourite barbecue sauce
- 1 red chilli finely sliced, seeds removed if you don't want it too hot
- Preheat the oven to 180c, 160c fan, 350f, gas mark 4
- In a pan deep pan heat the olive oil, sprinkle the the ribs with salt all over, then brown the meat on all sides. You may have to do this in more than one batch so that the meat browns and doesn't overcrowd in the pan making it braise.
- Remove the meat from the pan and add the onions, scraping all the bits off the bottom of the pan and combining well. Once the onions start to go translucent add the garlic and carrot cook until the carrots start to caramelise and go a golden brown.
- Add the meat back into the pan with the herbs and pour in the wine. Let the alcohol cook off for several minutes and then add the stock. Bring to a simmer.
- Cut a piece of parchment paper to roughly the size of the inside of the pan and arrange it on top of the stew. Place a lid on the pan and place in the oven for 2-21/2 hours until the meat starts to come away from the bones.
- (At this point you can eat this as a stew or leave to cool, carefully remove the bones from the meat and freeze for up to 3 months in an air tight container.)
- Remove the meat from the pan and leave to cool. Carefully take out the bones and cut the meat in half length ways.
- Turn the oven up to 210c, 190c fan, 415f, gas mark 7
- Pour over the sauce and chillies and make sure all the meat is well covered. At this point the ribs can go on the barbecue or place on a shallow baking tray and roast in the oven for 25-30 mins until the meat is sticky.
- Remove from the oven and serve as they are or with a cooling dip. They are delicious cold too
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