Beef ribs with chorizo
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.
Trissalicious 
