Rib End

Rib of beef with its succulent texture, brown crispy skin and just the right amount of fat is very hard to beat.

So it was with some scepticism that I was persuaded by the butcher to try rib end. "Cook it like brisket" he said

He was right, it was very tasty and very easy.

Guided by the very brilliant Jamie Oliver www.jamieoliver.com/foundation (his charity accessed via this link is truly inspirational.)

The method was

Heat to oven to 160 degrees fan

Put the 1.5k piece of rib end in a casserole - ideally the sort suitable for the oven and hob.
Add 2 smashed garlic cloves, 10 peeled shallots, 5 carrots peeled and cut into chunks.
Pour over 500ml beef stock, a glass of red wine & 2 tbs tomato puree
Add a bunch of fresh mixed herbs

Put on the lid and cook for 3 - 4 hours

Remove the meat and vegetables and keep warm

Thicken the gravy with a tbs cornflour mixed with a little cold water.

The meat falls apart it is wonderfully tender with a real depth of flavour. Rib end or brisket is also a great value cut of meat.