Braised beef rib fingers

Method

1. 1

   Heat the oven to 170°C (150°C fan), gas 3. Pat the rib fingers dry and season with black pepper. Cut very long strips into manageable lengths.

2. 2

   Heat the oil in a heavy-based, flameproof casserole over a medium-high heat. Brown the beef in batches on all sides, then lift onto a plate. Do not crowd the pan.

3. 3

   Lower the heat. Add the onion and carrot and cook for 8–10 minutes, stirring, until lightly coloured. Add the garlic and tomato purée and cook for 1 minute.

4. 4

   Pour in a little of the stock and scrape up the browned bits from the pan. Return the beef and its juices, add the bay leaf and enough of the remaining stock to come one-third to halfway up the meat. The exact amount depends on the pan; it should not cover the beef.

5. 5

   Bring to a gentle simmer, cover tightly and transfer to the oven. Cook for about 2½–3½ hours, checking from 2 hours, until a fork slides into the meat easily. Turn the pieces occasionally and top up with a little hot stock or water if needed. Keep the liquid barely simmering, not boiling hard.

6. 6

   Lift the beef out and keep covered and warm. Remove the bay leaf. Skim excess fat from the liquid, then simmer uncovered on the hob until the sauce lightly coats a spoon. Taste before adding any salt; reducing stock concentrates its saltiness.

7. 7

   Return the beef to the sauce to warm through. Serve with mashed potatoes or rice and vegetables.

Tip: tap a step to tick it off as you cook.

Chef’s notes

Despite the name, rib fingers are boneless strips of meat cut from between the ribs, not ribs like pork spare ribs, and not beef short ribs. Thickness and connective tissue vary, so use tenderness rather than the clock as your guide.

For the technique, see Braising: brown and white braising. Read stock labels for allergens such as celery, wheat and barley. No cost estimate has been verified for this new recipe.

Cool leftovers promptly, refrigerate within 2 hours and use within 48 hours, or freeze. Reheat only once until steaming hot throughout.

Cookeryonline recipe. This recipe has not been kitchen-tested.