Name: How to Cook Jacobs Ladder
Ingredients: jacobs ladder

Ingredients

jacobs ladder

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Method

Remember to remove your meat from the packaging, pat dry and bring to room temperature.
Pre heat your oven to 135°C temperature.
Next choose a suitable sized oven proof casserole with a tightfitting lid.
Season the meat just prior to coloring with good quality sea salt.
Make a mirepoix by neatly chopping equal amounts of onion, carrot and celery or our preferred choice of celeriac, the root of the celery plus a bay leaf, sprig of rosemary and a few black peppercorns, another nice addition can be a head ofgarlic split in half.
Take a large, heavy based frying pan, and add a few drops pomace orvegetable oil.
Fry the ribs on all sides then transfer to the casserole dish.
Next frythe mirepoix until lightly coloured.
Then add half a bottle of red wine, or a favourite local ale and reduce by two thirds then add 500m1 of Essential Cuisine beef stock,1 tablespoon tomato paste (optional) and reduce a little, thicken with a tablespoon corn flour mixed with a little cold water and stirred into the boiling broth.
Pour the sauce over the ribs and cover.
Place in the centre of the oven and cook for 3 to 4 hours, the meat should be tender when pierced with a meat fork and pull clean away from the bone. 12. Remove from oven, carefully take out the ribs and keep warm.
Pass off the juices through a fine sieve into a clean sauce pan and reduce to a glossy finish then pour back over the beef readyto serve.
To bbq, marinade in a oriental or bbq sauce then slow cook under a covered bbq for up to 12 hours at around 75°C until well charred and tender, coming awayfrom the bone.