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Brown a beef roasting joint all over in a deep casserole pan, then add a roughly chopped onion, carrots cut into large chunks,
some celery cut into 2-3 cm chunks and some fennel, similarly chunked. Throw in a sprig of rosemary and a few sage leaves.
Season with sea salt and freshly ground black pepper and fry the veggies for a while, until starting to caramelize. Pour in
a couple of glasses of red wine (Chianti would be good) and simmer for a few minutes, to reduce slightly, then add beef stock,
bring back to a simmer, place a double layer of scrunched up greaseproof paper onto the beef, put a lid on the pan and bake
in a 160°C oven for about 3 hours, until meltingly tender, turning occasionally. When almost ready to serve cook some tagliatelle
or pappardelle, drain and place in warm bowls. Carve the beef into thick slices and place on top of the pasta, spooning over
some of the gravy and veggies, and garnish with freshly grated parmesan.
Full EXIF Info | |
Date/Time | 16-Aug-2020 18:37:37 |
Make | Nikon |
Model | NIKON Z 6 |
Flash Used | Yes |
Focal Length | 47 mm |
Exposure Time | 1/60 sec |
Aperture | f/9 |
ISO Equivalent | 500 |
Exposure Bias | 0.00 |
White Balance | 0 |
Metering Mode | matrix (5) |
JPEG Quality | (7) |
Exposure Program | aperture priority (3) |
Focus Distance |
All images are © Chris Gibbins