Proper Gander
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It’s about time we had something sane in here
Politics Recipe thread
- Thread starter Proper Gander
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Proper Gander
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This is an insanely delicious and incredibly easy recipe. It has no business being as nice as it is. Ingredients are:
500g stewing beef (chuck / gravy beef etc)
500g pork ribs (American cut)
8 chipolatas
3 tins of chopped tomatoes
Red wine
2 tbsp tomato paste
Fresh basil
Olive oil (regular fine, save extra virgin for drizzling on bread with balsamic or salad dressing)
Hack the rib rack into separate ribs with poultry shears. Dice onion. Chop beef into biggish chunks like 5 by 5 cms.
Heat maybe 3 tbsps of oil medium heat in a large pot. Chuck in onions and stir around a bit until transparent. Bung in all the meat (in batches if necessary and cook until sealed. Don’t worry about fully browning the meat if you can’t be stuffed.
Dilute the tomato paste in 100 mls of wine. Slop it in and reduce by 1/3.
Chuck in your tins of tomatoes (remove the tins first). Take a couple of stalks of basil leaves, rinse and add. Don’t bother with trimming off the stalks. Bring to a boil then lower to a very low simmer, cover and cook for 2-3 hours, check for sticking a couple of times and add water or stock if you have some in the freezer if it looks like sticking. Season with salt and pepper whenever. I leave it until the last 30 minutes because the meats will add salt as it cooks down. If you use cheap tomato tins you might want a bit of sugar in there to negate the acid.
The sauce should be thick and silky. Remove the basil stalks. Slop it in some shallow bowls, garnish with some torn basil leaves and serve. Make sure the chipolatas are evenly distributed (Partner PG always counts).
I just serve it with fresh bread for mopping up sauce. Leftover sauce can make an epic base for a midweek pasta dish, which you can jazz up with anchovies, olives, capers etc.
500g stewing beef (chuck / gravy beef etc)
500g pork ribs (American cut)
8 chipolatas
3 tins of chopped tomatoes
Red wine
2 tbsp tomato paste
Fresh basil
Olive oil (regular fine, save extra virgin for drizzling on bread with balsamic or salad dressing)
Hack the rib rack into separate ribs with poultry shears. Dice onion. Chop beef into biggish chunks like 5 by 5 cms.
Heat maybe 3 tbsps of oil medium heat in a large pot. Chuck in onions and stir around a bit until transparent. Bung in all the meat (in batches if necessary and cook until sealed. Don’t worry about fully browning the meat if you can’t be stuffed.
Dilute the tomato paste in 100 mls of wine. Slop it in and reduce by 1/3.
Chuck in your tins of tomatoes (remove the tins first). Take a couple of stalks of basil leaves, rinse and add. Don’t bother with trimming off the stalks. Bring to a boil then lower to a very low simmer, cover and cook for 2-3 hours, check for sticking a couple of times and add water or stock if you have some in the freezer if it looks like sticking. Season with salt and pepper whenever. I leave it until the last 30 minutes because the meats will add salt as it cooks down. If you use cheap tomato tins you might want a bit of sugar in there to negate the acid.
The sauce should be thick and silky. Remove the basil stalks. Slop it in some shallow bowls, garnish with some torn basil leaves and serve. Make sure the chipolatas are evenly distributed (Partner PG always counts).
I just serve it with fresh bread for mopping up sauce. Leftover sauce can make an epic base for a midweek pasta dish, which you can jazz up with anchovies, olives, capers etc.
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Proper Gander
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Yeah I noticed that right up but decided not to edit because I worry about people noticing when I edit
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Proper Gander
Owl whisperer and secret agent
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moginie
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Proper Gander
Owl whisperer and secret agent
- Joined
- Feb 15, 2015
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- #7
Band names you never got around to using is a very strong offering but there is heaps of thought provoking material in hereThank you! I suppose this was a bad week to limit my online time.
