tag:blogger.com,1999:blog-4148635935379992641.post4316013409246264787..comments2024-03-28T09:47:52.694+00:00Comments on Hollow Legs: Braised Beef Short RibsHollow Legshttp://www.blogger.com/profile/07152329184111658897noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-4148635935379992641.post-37819258034752703362012-12-04T21:41:19.745+00:002012-12-04T21:41:19.745+00:00Not sure why I put that either. Pennywort seems to...Not sure why I put that either. Pennywort seems to tough for a sallad, seen a few people use it as sallad. Cooking it seemed the obvious answer.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-52921452908679429982012-03-18T12:47:42.187+00:002012-03-18T12:47:42.187+00:00Food Urchin - when we're good enough. ARGH! Sc...Food Urchin - when we're good enough. ARGH! Scared!<br /><br />Becca - thanks! It was a pleasure. <br /><br />Tori - thank you! It's nice and flowery for Spring.<br /><br />Shu Han - Thanks! Absolutely lovely. I think you can go too far with braised meat, you don't want a mush but this was robust enough a cut to stand up to it. <br /><br />Doesthebellyrulethemind - Yes, they are very fatty but that's why you need to solidify the fat overnight and remove it. I'll look up Gordon's recipe. <br /><br />Having looked at your link i'm not sure what it has to do with the post but the use of pennywort is interesting.Hollow Legshttps://www.blogger.com/profile/07152329184111658897noreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-73068344780487961502012-03-16T23:40:09.585+00:002012-03-16T23:40:09.585+00:00Well I was all set to braise a Jacobs, for tomorro...Well I was all set to braise a Jacobs, for tomorrow. Too much fat the butcher said, there is fat and there is fat. OK then Charlie, I will go vegetarian tonight then. My butcher is skinny as a rake. I need to lose a few. Perhaps he had my best interests in mind.<br />Your ribs look scrummy!<br />Try Gordon Ramsays Far East Great Escape Short ribs. Defiantly a leave until next day job! What a difference.<br />My risotto with wild leaves goats cheese and rosemary flowers turned out nice. I also got the last of the Pheasants from Charles Freezer (£4:99 for a brace)<br />http://doesthebellyrulethemind.wordpress.com/<br />My blog with wild leaves risotto and more. Spring is in the air, lots to be foraged.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-55853406683485186552012-03-16T18:40:24.125+00:002012-03-16T18:40:24.125+00:00that looks simply gorgeous lizzie. I love slow-bra...that looks simply gorgeous lizzie. I love slow-braised meat, when it ends up fall-pff-the-bone tender and you get a rich gelatinous sauce. it's great that you did this for the macmillan cancer support too(: charity should be fun and delicious.Shu Hanhttps://www.blogger.com/profile/00248873228185558472noreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-89908970806370042102012-03-15T18:50:45.931+00:002012-03-15T18:50:45.931+00:00Stunning stuff (pst- I think the new header is jus...Stunning stuff (pst- I think the new header is just lovely too)torihttps://www.blogger.com/profile/15511490633610442390noreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-28881131977527966142012-03-15T16:45:56.891+00:002012-03-15T16:45:56.891+00:00I work for Macmillan and wanted to say well done f...I work for Macmillan and wanted to say well done for hosting a Starlight Supper! Ribs look amazing too, will def be trying them out.xBeccahttps://www.blogger.com/profile/18157300675488117622noreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-35174621726226003792012-03-14T11:03:57.916+00:002012-03-14T11:03:57.916+00:00Lovely recipe but what I really want to know is, w...Lovely recipe but what I really want to know is, when is the kickboxing shindig?Food Urchinhttps://www.blogger.com/profile/02453819598450656718noreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-45406273537025196792012-03-13T15:50:30.055+00:002012-03-13T15:50:30.055+00:00S - thanks! More booze the better ;)
Alex - yes,...S - thanks! More booze the better ;) <br /><br />Alex - yes, we actually did do it in a slow cooker. High for 4 hours, then overnight fat solidfy and low for another 3 hours.Hollow Legshttps://www.blogger.com/profile/07152329184111658897noreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-43254745282260357912012-03-13T15:45:29.264+00:002012-03-13T15:45:29.264+00:00Can you cook it on low in a slowcooker overnight i...Can you cook it on low in a slowcooker overnight instead of in the oven? Always looking for excuses to use the thingAlexnoreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-74544765173922996002012-03-13T12:23:14.937+00:002012-03-13T12:23:14.937+00:00beautiful- wine *and* sherry. i love it. x sbeautiful- wine *and* sherry. i love it. x sShttps://www.blogger.com/profile/14316092310251306421noreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-32644781760245447392012-03-13T12:12:16.022+00:002012-03-13T12:12:16.022+00:00Ed - thanks! I have a bit of an obsession with pol...Ed - thanks! I have a bit of an obsession with polenta. <br /><br />Richard - it sure was. I was skeptical about the final roasting and then I discovered the ribs were covered with beef crackling. Drool. <br /><br />Platter - Thanks! it hasn't happened yet... gulp. The gremolata freshens it all up some. <br /><br />Chris - yes, they deliver between 5am and 8am. The sherry gives it a lovely sweetness.Hollow Legshttps://www.blogger.com/profile/07152329184111658897noreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-37677501469295103152012-03-13T11:55:27.039+00:002012-03-13T11:55:27.039+00:00"...delivered at 5:30am..."
Fucking hel..."...delivered at 5:30am..."<br /><br />Fucking hell - did you specify that time or did they just decide to randomly turn up at your doorstep in the middle of the night?<br /><br />Looks awesome though - love beef on the bone, and I love the idea of mixing wine and sherry into the juices.Chris Poplehttps://www.blogger.com/profile/02668565800857295023noreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-36498646172368352172012-03-13T11:03:08.572+00:002012-03-13T11:03:08.572+00:00Such a delicious prospect!
Let me know next time ...Such a delicious prospect!<br /><br />Let me know next time your friend are giving donations to see you get the crap knocked out of you in a kick-boxing match ;)<br /><br />Ahem, but seriously... love the sweetish tinge of oloroso and balsamic. And I always mean to make gremolata - next time it'll happen.Platterhttp://www.platterhq.comnoreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-65258251312545005942012-03-13T09:13:44.684+00:002012-03-13T09:13:44.684+00:00You weren't joking when you said this was an i...You weren't joking when you said this was an involved recipe!<br /><br />They look fabulous. I love short ribs falling off the bone.Richard Elliothttps://www.blogger.com/profile/00565380446421416586noreply@blogger.comtag:blogger.com,1999:blog-4148635935379992641.post-34289988051788833892012-03-13T00:37:38.491+00:002012-03-13T00:37:38.491+00:00Yes please thank you. Looks super. Like the idea o...Yes please thank you. Looks super. Like the idea of serving the ribs with polenta. Totally approve of the use of oloroso as the braising booze too.Edhttp://www.rocketandsquash.comnoreply@blogger.com