Beef

I was in one of my favourite butcher shops recently. I was in my usual state of having no clue what to cook for the Sunday family dinner (a 25 year tradition in our gaff). My eye was drawn to some outstanding beef short ribs. Temperatures in Ireland hadn’t hit the “Oh I need comfort food” level and I was wrestling with my desire to get the ribs and cook them low and slow. I bought them anyway and took them home. Weather was pretty warm (or as “pretty warm” as it ever gets in Ireland in September). I needed an alternative plan. My store cupboard of Oriental ingredients came to the rescue and I concocted Oriental Beef Short Ribs. This is not an ‘authentic’ Oriental recipe in that it was devised by an Irishman in a bit of a flap about getting a dinner prepared. However, I defy you to find a tastier way of preparing beef short ribs in an Oriental style.

 The V by Very Blog Awards Ireland ’17 have been underway for a while now. The format involves being nominated, agreeing to participate and then hopefully making it to the long list. After the long (very long)  list, the great and the good of the blogging world get culled and only the worthy (lucky) get to the Short List (See the links at the end of this post).  This year, I am delighted to say, One Man’s Meat has made it to this list in the Personal Food Blog category. To celebrate, I thought I would cook a meal using as short a list of ingredients as I could find. With this in mind, I give you a real winner, Berbere Beef.

If he didn’t, he ought to have. Back in the 1980s, when he and Philip Michael Thomas were speeding along the Miami coast, in an offshore racing boat, I was a callow youth, trying my best to impress the girls at house parties around Dun Laoghaire in County Dublin. No self-respecting house party would be thrown without large pots of goulash and chicken a la king. I remember the chicken gunk as being particularly clawing and disgusting. The goulash was often watery and pretty pathetic too. Both were usually served with undercooked rice and, if at a fancy do, garlic bread. But, none of this mattered as we pushed the sleeves of our sky blue Armani style jackets up our skinny arms, hoisted our high waist baggies and got down to the thumping music of Jan Hammer. 

Summerhill Farm (4 of 41)

When we Irish say “grass fed” we mean “grass fed”.

Competition is the life blood of commerce. However, many Irish retail businesses have suffered a perfect storm over the past few years. None more so than the independent butchers. While there are huge problems, it’s not all bad. And for those of us interested in real food, there might just be a nice fatty lining to the meaty retail cloud.

Fillet steak with bone marrow butter (2 of 6)

Let’s face facts. Not everybody who looks in the mirror likes what they see. Some of us are just sub-standard, below average and generally crappy. That’s the way of the world. If the advertising slogan of l’Oreal was true of us all, it would fail in it’s prime objective, to make the user feel special. If we are all ‘worth it’ then what we are worth is not worth much. But, I didn’t start writing this to have a go at the haircare market. No, I want to show you some real luxury, some delightful, upmarket beef with some very special and rare bone marrow butter. Be honest with yourself. Look yourself square in the mirror. Put away the hair products and decide if you are really “Worth it.”

Black Bean Beef (1 of 3)Back in 2011, I posted a 30 minute recipe for Beef in Black Bean Sauce. Back in 2011, not many of ye paid any attention to anything I cooked or posted about. Shame on you. But, now that you are older and, obviously, wiser (You are reading this are you not?), I am very happy to present you with a simpler, even faster to prepare, Beef in Black Bean Sauce.

Bone Marrow Burger (9 of 10)I thought I had it right. I was pretty sure that I couldn’t do any better. When I got my hands on some (rare breed, grass fed) Belted Galloway, coarse ground beef and made burgers with three ingredients, I knew that I had created burger patty perfection. That was another one ticked off the bucket list. I had eaten the perfect burger. Or, at least I thought I had.

Daub of Beef (3 of 10)The very mention of the ‘Last Chance Saloon’ brings up imagery of gnarled and grizzled old men leaning their heavy elbows on the greasy bar of despair as they reflect on wasted lives and opportunity forgone. Thankfully, I’m not one of those, at least not yet. There is a double whammy of last chance about this recipe all the same. But, that’s no reason to not cook it. (That was a double negative about a double whammy BTW.)

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