Beef prepared 3 ways: steak, stew and meatball
Pick rosemary leaves off the stalks and finely chop
Add crumbs to a mixing bowl with the mustard, minced meat, chopped rosemary and oregano
Crack in the egg and add a pinch of salt and pepper
Scrunch and mix up well
Divide into 5 large balls
With wet hands, divide each ball into 2 and roll into little meatballs
Drizzle them with olive oil and jiggle them about so they all get coated
Peel and finely chop the onion and the garlic
Finely slice the chili
Heat a large frying pan on a medium heat and add 2 lugs of olive oil
Add your onion to the frying pan and stir for around 7 minutes or until softened and lightly golden
Then add your garlic and chilli, and as soon as they start to get some color add the large basil leaves
Add the tomatoes and the balsamic vinegar
Bring to the boil and season to taste
Meanwhile, heat another large frying pan and add a lug of olive oil and your meatballs
Stir them around and cook for 8–10 minutes until golden; set aside
Before serving, place in 350 degree oven for 10 minutes
Cover steak in coarse salt for 1 hour
Wash off salt and pat dry
Trip tops of asparagus
Bring pot of water to boil and add potatoes, cook 20 minutes
Smash by pressing with bottom of cup
Sprinkle with truffle oil and salt and pepper
In heavy pan over medium heat, cook to desired doneness
Wrap with foil to let rest (about 5 mins)
While steak is resting cook 3 minutes in heavily salted boiling water
Cut just the tips
Slice steak and fan on plate, place potatoes and asparagus
In mixing bowl, whisk together the tomato paste, cider vinegar, Worcestershire sauce, paprika and dried herbs. Set aside.
Season the short ribs with 1 tablespoon of salt. Place a large griddle over medium-high heat and once a drop of water bounces off, sear the meat until browned on all sides. Once browned, remove the meat to the bowl with the paste and toss to coat. Transfer to a large piece of heavy-duty aluminum foil and seal tightly. Place the package into a metal pan and put into a cold oven on the middle rack. Set the oven to 250 degrees F and cook for 4 hours.
Remove the meat from the oven and carefully poke a hole in the pack while holding it over a heatproof container. Drain the liquid into the container and place it into the refrigerator to cool enough so that the fat separates from the rest of the liquid, approximately 1 hour. After 1 hour, transfer the liquid to the freezer and keep there until the fat cap has solidified, approximately 1 hour. Allow the ribs to sit at room temperature while the liquid is cooling
Retrieve the liquid from the refrigerator and remove the fat cap that has formed on top. Measure out 1 tablespoon of the fat and reserve the rest for another time. Place the fat into a large saucier and place over medium heat. Once the fat has melted add the onion along with the remaining teaspoon of salt and stir to separate the onions into rings. Allow to cook for 2 to 3 minutes, stirring occasionally. Add the potatoes along with a pinch of black pepper and stir to combine. Next, add the liquid reserved from the meat and stir. Cover tightly and decrease the heat to low so that no heat is escaping the lid. Cook for 30 minutes or until the potatoes are fork tender.
Meanwhile, cut the meat away from the bone, removing the connective tissue and discarding. Once the potatoes are tender, uncover and set the meat atop the vegetables. Cover and continue to cook for 10 minutes. Serve sprinkled with the parsley.
Nutritional analysis per serving (24 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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