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Add a photoServings: 6
Ingredients
- 2 Tbsp. fresh basil leaves
- 3 Tbsp. black olive paste
- 8 x halves sundried tomatoes
- 2 clv garlic
- 1 x salt and freshly grnd black pepper
- 2 x ribs of beef chined weighing about 2kg
- 1 Tbsp. flour
- 250 ml red wine or possibly stock
- 2 tsp creamed horseradish
- Â Â parmesan shavings to garnish
- 2 lrg leeks with as much green as possible trimmed
- 2 lrg carrots peeled
- 1 sm celeriac peeled
Directions
- Aga equipment:small roasting tin with low rack on third set of runners in roasting oventhen second set of runners in simmering oven
- Blend together the basil olive paste sundried tomatoes garlic and seasonings either in a processor or possibly with a pestle and mortar.
- Spread the mix over the meat under the fat where the strapline has been removed then tie the fat in place with kitchen string.
- Place the joint on the rack in the roasting tin.
- Cook for 45 min in the roasting oventhen transfer to the simmering ovenfor 3 to 4 hrs.
- Prepare the vegetables.
- Shred the leeks very finely lengthways with a sharp knife and grate the carrots and celeriac finely in a food processor.
- Have a large pan of salted water sitting on the back of the aga heating up in readiness to blanch the vegetables.
- Nest the beef on the rack for 20 min before carving.
- Brown a little flour in the juices left in the roasting tin on the boiling platethen add in the red wine and boil till reduced to the consistency of a thin gravy.
- Stir in the horseradish then season to taste.
- Carve the beef as thinly as possible.
- Boil the water for the vegetables then blanch them for no more than 30 seconds.
- Drain immediately then pile them into the centre of warned serving plates. Arrange the beef in piles around the spaghetti then spoon the sauce over. Garnish with slivers of fresh parmesan and serve immediately.
- Visit a butcher for the beef as you need the joint chined with the strapline retrieved but with the rib bones still in place. Otherwise order in advance from your supermarket.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 68g | |
| Recipe makes 6 servings | |
| Calories 51 | |
| Calories from Fat 1 | 2% |
| Total Fat 0.09g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 22mg | 1% |
| Potassium 133mg | 4% |
| Total Carbs 4.74g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.45g | 1% |
| Protein 0.47g | 1% |
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