Recipes For The Road CCIA RECIPES FOR THE ROAD | Page 32

PREPARATION TIME 10M
|
COOKING TIME 25M
|
SERVES 4
dry-aged
ribeye
with
real
ale
gravy &
pickled
slaw
4 X 280G DRY-AGED RIB EYE STEAKS
SEA SALT FLAKES AND FRESHLY-GROUND
BLACK PEPPER
1 LEEK, FINELY DICED
4 CLOVES GARLIC, MINCED
250G MUSHROOMS, FINELY DICED
1 TBSP UNSALTED BUTTER
0.25 CUP EXTRA VIRGIN OLIVE OIL
1L BEEF STOCK
1L REAL ALE
3 TSP CORNFLOUR
3 CUPS CABBAGE, SHREDDED
2 CARROTS, GRATED
1 RED ONION, FINELY SLICED
1 BUNCH PARSLEY, FINELY CHOPPED
0.5 CUP CURRANTS
0.5 CUP APPLE CIDER VINEGAR
2 TSP CASTER SUGAR
1 TSP FINE SALT
0.5 TSP GROUND FENNEL SEEDS
1 Season the steaks generously with salt and
pepper, then set aside for 15 minutes.
2 Sauté the leek, garlic and mushrooms in the
butter and half the olive oil in a medium saucepan
TRAVELLERS’ NOTES DRY-AGED BEEF IS A LITTLE
PRICIER, BUT WORTH EVERY CENT. THE PROCESS
TAKES UP TO FOUR WEEKS, AND TENDERISES THE
MEAT WHILE ADDING ENORMOUS AMOUNTS OF
FLAVOUR.
over a moderate heat, until softened. Add the
stock and beer, then boil to reduce by half. Mix
the cornflour with 1 Tbsp water, stir in and boil to
thicken, then purée with a stick blender.
FOOD NOTES ONE OF THE MORE UNUSUAL
BREEDS OF BEEF CATTLE, HIGHLY PRIZED
BY CHEFS, IS CALLED BELTED GALLOWAY.
AWARD-WINNING HERDS ARE RAISED NEAR
MURRUMBATEMAN. PAIR WITH ARTISINAL APPLE
CIDER VINEGAR FROM BATLOW.
3 Mix the cabbage, carrots, onion and parsley in
a bowl. Combine the currants, vinegar, sugar, salt
and fennel seeds in a small saucepan and bring to
a boil. Pour over the vegetables and stand for 20
BEER NOTES YOUNG HENRY’S REAL ALE IS
A LOCAL VERSION OF AN ENGLISH BITTER.
LINGERING TOFFEE FLAVOURS ARE BEST
APPRECIATED IF YOU LET THIS BEER SIT OUT OF
THE FRIDGE FOR TEN MINUTES.
minutes.
4 Cook the steaks over a hot grill for 12 minutes,
turning regularly, until medium. Serve with the
gravy and slaw.
28
29