This recipe had very minimal effort required first thing this morning but had maximum flavour when it came to sitting down and eating after a very busy day indeed
Cooked by Elias Demirtzoglou,. Pour over with the wine and the chicken broth. -) Back from our holidays in Greece where we had a great time and now we need some days (or a couple of weeks I should say) to adjust and get back to normal
refrigerate, uncovered, in airtight container until cold. Add tomatoes, crushed tomatoes, wine, bay leaf and sugar, breaking up tomatoes with potato masher
But like short ribs, the beef backs need long, slowcooking to tenderize them and bring out their natural meaty flavor—and the result is well worth the effort
The ingredients enticed me with the use of balsamic vinegar and fresh thyme leaves. Although we used beef ribs, which are full of meat and so tender when cookedslowly, this dish had a wonderful taste and even when full you can't stop wondering whether you could fit in some more
I cooked this beef with spices slowly for about three hours or so in a clay pot, then transferred it to a Pyrex dish to be stored overnight in the fridge
Add the wine, bay leaves and thyme, season with salt and pepper and bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the pot
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