The cooking rat has had this recipe nestling in the back of his brain for a few years. Spotting veal ribs in the butcher triggered the memory of Anthony Bourdain’s dish.
This is one of the most delicious things ever and you should all try it.
Veal Short Ribs x 1 kg
Garlic x 2 cloves
Bouquet Garni (Thyme, Parsley stalks & bay leaf)
Sherry Vinegar x 65 ml
White Wine x 125 ml
Demi glace x spoonful (reduced beef or better, veal stock)
Good extra Virgin Olive oil
Maris piper potatoes
The Short Ribs
Slice the onion and lightly crush the garlic.
Put into roasting dish with bouquet garni.
Make baked potatoes.
Meantime put a hunk of butter into some milk, cream, salt and butter.
Once potatoes are nearly there warm the butter, cream and milk mix.
Cut open the potatoes and scoop the fluffy insides into the the milk.
Beat and mix the potato.
Blanch green beans and serve with the veal & mash.
Sticky and lovely……Served with a Patrimonio – perfect recommendation from great new French wine shop on Moxton Street near the Ginger Pig (not la Fromagerie), will post the link once I find the website.