They say, necessity is the mother of invention.
These last few weeks, I would say that moving is the mother of improvisation. As we countdown to moving homes, I find myself limited as to what I can cook because I’ve either packed something away or I’m trying to use up miscellaneous ingredients that have been hiding in my freezer or pantry. I had some friends over for dinner a while back and I discovered some chorizos and beef ribs hibernating in my freezer and an almost empty tin of paprika and decided that I would make a Spanish inspired beef stew.
I mentioned in a previous post that I learned to brown tough cuts of meat in the oven rather than frying over the stove top – after trying it again for this recipe I have to say, this is definitely my preferred method – it’s less messier and healthier because some of the fat is rendered from the meat using this technique.
I love the beef and chorizo combination – this is dish is so hearty and so easy to put together. Many stews taste better the next day as all the flavours develop overnight…I wish I could say the same for this dish – I suspect it would, but I wouldn’t know as we finished it in one sitting.
Slow Cooked Beef Ribs with Chorizo
- 1.5 kilos beef ribs
- 50 ml olive oil
- 1 onion, diced
- 1 carrot, peeled, diced
- 1 celery, diced
- 2 cloves garlic, crushed
- 2 chorizos, cut into 1 cm pieces
- 2 teaspoons Spanish smoked paprika
- 2 tablespoons flour
- 170 ml white wine
- 600 ml beef stock
- 2 springs thyme
- 2 bay leaves
- 1 tablespoons chopped parsley plus stalks from the parsley
- salt and pepper to taste
- Season the beef with salt and pepper and place on a baking tray in a pre-heated fan forced oven for 25 minutes at 210 c to brown.
- In a large pot, fry the onion, carrot and celery in the olive oil over high heat, until the vegetables have softened (around 7 minutes), making sure to season with salt and pepper.
- Add the garlic and the chorizos and cook until the chorizos until they are nicely browned, around 5 minutes. Add the paprika and flour, then cook for another two minutes.
- Add the white wine and cook until the liquid is reduced by half. Now, add the stock, thyme, bay leaves and parsley stalks. Finally, add the browned beef. Bring the heat down so that the liquid is only simmering and cook for around an hour and a half until the ribs are tender and falling off the bone. Season with salt and pepper to taste. Serve with crusty bread or roast potatoes.