Where’s the Beef?

No. 118

I’ve spent all week asking, “where’s the beef”?

Firstly 6’3” cricketer Kevin Peterson complained of being bullied whilst playing for England in his biography entitled KP; what a nut, one can only imagine what Ian Botham made of this? It certainly wasn’t here that I was going to find what I was looking for.

Then I went to Zippo’s Circus with daughter; observing the astonishing Strong Man from the Ukraine have a bus drive over him which still left me searching for the brawn.

Back home I cooked Jacobs Ladder, a cut from the end of the rib sealed on all sides. Carrots, onion, garlic, leek and celery were browned off once the meat was removed from the pan, and when the veg was softened, the meat returned, then covered with water, brought to the boil and simmered in the oven for 3 hours on 150oC in a pan with it’s lid on. At the end of cooking the stock was drained, reduced to a sauce, served with the meat together with some blanched cauliflower florets and fried wild mushrooms.

I watched Andrew Marr on Sunday, as although the above meal hit the spot I still wasn’t sure. Any possible questions were laid to rest with a blistering BBQ of a performance from the London Mayor who provided more meaty inspiration then anyone could ask, rounding off inspired rhetoric with a jive to a live Bryan Adams rendition of “Come on Everybody”; as if anyone had any doubt, it was of course Boris Johnson that had the beef this week.

Beef Stew

Serves 2

2 Jacobs Ladder rib’s, cut to 2’ tall, and four ribs in length
1xCarrot sliced
1 x large onion diced
1x Leek Sliced
1x celery sliced
1x garlic sliced
Olive Oil for frying
80g Wild mushrooms fried in unsalted butter
10x Cauliflower florets blanched in boiling water until al dente

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