Busy day today. Working from home as I had an online course to attend.
I got some meat out of the freezer to knock up a few dishes and thought I would turn some short ribs into a Ragu.
These two little fellas weighed a touch under two kilos.
I had it in the oven on a low heat (160C) for three and a half hours. After which the meat was falling apart.
I removed all the fat, gristle and bone and shredded the meat and was left with this.
We split it into two large pots for future use in a couple of Lasagne’s, and a smaller pot for serving with pasta.
I also got out a 1K bag of goat meat from our local butcher. Very disappointing as it was primarily bone and gristle with very little meat. I have been cooking Indian and Caribbean goat recipes for many years and have never encountered such disproportionate amounts of bone in a bag. Ordinarily I buy a boned out leg , with the bones sawed through. I make a rich stock out of the bones and use the best meat in the dish. The dish looked good and tasted good, but after two and a half hours the meat was still very tough.
Finally, in preparation for this coming Saturday’s Tapas and Paella day, I did a dry run with a seafood paella for our evening meal.
Quite a fruit-full day in the kitchen considering I had to balance work and training with it.
