|Slow Cooked Beef Rib|
The best part of slow cooker cooking is you can throw everything in, walk away and come back 6 -8 hours later and have perfectly cooked food. I don't even defrost the meat first! It turns the cheapest cuts of tough leather into the softest melt in your mouth, fall off the bone goodness.
Weekends are always easy food times in my home. So easy that if it takes more than cutting a bread roll or a baguette - it's just not happening. But even someone as lazy as me, sometimes needs more than just cold meat and cheese rolls.
My latest slow cooking experience was inspired by Kimberly Peterson, from Kimba's Kitchen.
I have never liked beef ribs, I find them tough with too much sinew and fat. The only reason I have them is because I buy my beef as a hind quarter, and that includes the ribs. Slow cooking is definately the answer to rendering the fat and tenderising the meat. The end result is soft meat packed full of flavour.
I used my beef ribs to make great meat filled bread rolls.
Slow Cooked Beef Ribs
500g Beef Ribs
30ml Dark Soya Sauce
500ml Fresh Orange Juice
Place all the ingredients in a slow cooker.***
Cook on high for 6- 8 hours.
*** If you do not have a slow cooker, you can bake this in a very low oven (110ºC).
To make Beef Rib Rolls
Allow the meat to cool enough to handle.
Remove the meat, bones and sinew.
Add a little of the cooking sauce, if it looks too dry.
Cut fresh bread rolls in half and spread a little of the cooking sauce on the bread.
Place a bed of lettuce on the roll - I like rocket and watercress.
Place the meat on the lettuce bed, top with gerhkins and season.
Serve and enjoy.