I am obsessed with the idea of Licorice and Mung Bean Soup. I mean I cannot even begin to guess what it tastes or looks like. So I’ve got to try it. And it’s obviously doing GP some good.
Sorry wrong one….
No more mung beans. Blub.
But not today. Do me a favour. You didn’t seriously think I was going to make Licorice and Mung Bean Soup when I’ve got this bad boy to finish first.
(Actually after some in-depth research I have come to the conclusion it isn’t a soup, more a detoxifying drink. Drink, soup, who cares, it’s something that combines Mung Beans and Licorice. ‘Nuff said.)
No this is Rib Roast with Glazed Carrots, Honey Parsnips and Bubble & Squeak Baked Potatoes
My main challenge in cooking this Sacrifice-To-The-Gods of a dish was not to overcook the rib of beef. I purchased a two rib joint before Christmas and got the butcher to cut it in two.
For Boxing Day lunch I then proceeded to over-cook it because I was ‘distracted’ (i.e. a bit merry).
So, for the follow up, I decided to cook the second one with scientific precision. And to motivate myself to do it correctly I cracked open a bottle of Chateauneuf du Pape.
I did some research. A one-rib beef roast is essentially a rib-eye steak with additional bits. Once I got this into my brain I stopped thinking like Grandma cooking a Sunday roast with Yorkshire Puddings and starting thinking like the guy that works the grill at on Redondo Beach in California (where I ate the best steak ever).
For Rib Roast with Glazed Carrots, Honey Parsnips and Bubble & Squeak Baked Potatoes you will need
- 1 rib beef roast
- Salt and pepper
- Two baking potatoes
- Half a cabbage, diced
- ½ cup strong cheddar
- Some carrots
- 1 pint vegetable stock
- Horseradish to serve
I toyed with the idea of creating a sauce but in the end decided the wine would act as a de facto sauce and so got busy.
First make sure the beef is at room temperature. Whilst that’s happening bake the potatoes (stick a skewer through them – that gets them totally cooked inside and crispy on the outside).
Get a big frying pan. Add some butter and then the carrots. Pour in some stock and leave the carrots to simmer (about 40 minutes in total).
Shred the cabbage. Add some butter to another pan. Saute the cabbage for a few mins then add some stock and simmer for 5 mins. Parboil the parsnips. Drain and add to another frying pan.
Pour on 5 tbsps of honey and half a glass of sherry. Let the sherry and honey reduce, topping up with sherry if it gets too thick and caramelised.
Meanwhile cut the potatoes in half and scoop out the innards.
Put the fluffy potato in a bowl. Add the cabbage (and some cheese if you want) and combine. Now add the mixture back into the potato skins, nicely piled up. Put the potatoes on a baking tray, ready to go in the oven later.
Now for the meaty bit. Get a large skillet and add some oil. Put the oven on at 200 centigrade (hot). Get your thermometer to hand.
Get the skillet smoking hot. Fry the beef for 5 minutes on one side, turn and cook for 3 mins.
Transfer the beef to a baking tray with some random veg to place it on. Put in the oven for 10 mins. Check the temp with the thermometer. It should be around 35 centigrade. Turn the oven off and leave it for another 10 mins. To get medium rare the temp needs to be about 50 centigrade –
if it’s too low turn the oven on for a few mins. Keep checking – better to be too low than too high!
Now to serve. Slice the meat – it should be pink!
I used a hacksaw
You can serve this two ways. With all the sides, thus….
Or on its own with a nice glass of that red stuff.
Honestly? You don’t really need all those sides…