I've had quite a glut of meat just recently, the caterers at work have provided beef short ribs, lamb shanks and goat at cost price. I have a 60kg fallow deer coming during the week so I have had to start using up what is in the freezer to make a little more room. A kilo of chicken breast went into the dehydrator to make treats for the dogs.
Another 1.5 kilo went into a Levi Roots curried goat. Some for us, some for a son and a couple of portions for work. I started this at 04.30 this morning (couldn’t sleep) and forgot to take a pic until it was divvied up.
I also had a couple of portions of beef short ribs and thought I would try a Rick Stein recipe.
https://thehappyfoodie.co.uk/recipes/rick-steins-braised-beef-short-ribs/
I prepped everything then got out “Big Red”, he is my largest casserole and with a capacity of 7.25 quarts or 6.7 litres, he is the one I turn to when I need a big pan.
After browning off the meat,
I softened and caramelised the veg before adding the meat back to the pan with wine and stock.
Rick Stein suggests serving with Dauphinois potatoes or aligot, but for time and convenience, garlic and mustard mash with some green veg served us well.
