Slow cooking is an art in itself, over time, the base produce you cook becomes inundated with the flavours and textures of the food you prepare and cook it with, cook on day one leave it over night in the fridge for the flavours to become further accentuated and then serve on the second day!
Today; i’ve chosen to prepare a rustic beef stew from a cut of prime rib,which is both a hardy and complex meat which needs to be slow cooked for at least 2-3 hours before it become workable! It’s recommended to slice the meat into pieces smallish 3x3cm pieces and then brine them in butter in a cast iron pot, adding flour for 5-10 minutes. Add the roughly chopped vegetables to the pot and sauté for another 5 minutes, from here simply add 600ml of water, mix with stock, liberal seasoning, a teaspoon of honey and bay leaves.
From here; let simmer at a low temperature for 2 hours, put to the side, let cool down, seal and refrigerate, on the day of serving, overnight the flavour and tones will diffuse throughout the stew, enriching the meat further!
On the day of serving, reheat slowly and let cook for another hour, by this stage add another round of seasoning and serve!
Serve with a hearty stout and cooked potatoes
Slow cooked – Beef stew
Serves 6
Prime Rib 800g
Plain Flour 2 tbsp
Butter Knob
Carrots 400g
2 Red onions Diced
4 Apples Diced
Vegetable stock 600ml
Seasoning
Honey 1 tsp
Bay leaves
Simmer for 2 hours
Refrigerate
Simmer for 1 hour
Serve with
Buttered cooked Potatoes
Seasoning
Enjoy!
