Slow Cook Beef Short Rib


I cook a lot these days, I don’t know if part of the reason is because of this blog or not. But I love to cook, and Sunday is usually my cooking day. Cooking for brunch then dinner. In the past, I don’t like to look into the recipe so much. I just cook whatever I feel or learned in the past. Nowadays, I try to learn tricks or recipe with cooking show on TV or search for recipe online. But what I do is, I prefer to digest and feel the recipe before cooking, instead of reading line by line, or following exactly each single steps. I like to do my own version, to improvise. My husband is happy that what I cook is more versatile now, he said I only know one dish in the past, spciy tuna pasta. I think that’s not true, but anyway, should take it as a good comment 😉

So, I’ve put together the assorted bruschetta for breakfast. Cut the baguette into half, then put butter and garlic sauce. Feel free to put different things, I put slices of cucumber, and then chopped tomatoes, season with salt and pepper, then put some chopped ham. With a final touch of Parmesan cheese and dry parsley. Another one, I want to do with egg. Place some slices of tomato, and then put the raw egg in the middle of those slices, same thing season it with salt, pepper, dry parsley and Parmesan cheese. Put them in oven under 180C for 15-20 minutes. Sprinkle with some chopped spring onion to serve.

For dinner, I’m thinking to do a chicken dish, but then I ended up with cooking beef. Just because I found this Gordan Ramsay recipe and would like to do it! Slow cook beef short ribs, seems more yummy than chicken! It’s a bit hard to get the fresh beef short ribs, I just found them at this Meat Master shop and they sell all kinds of meat. This one is frozen, so it took me some time to defrost.

Season the beef short ribs with salt and pepper, then fry them with olive oil, make sure all sides are nicely fried. Cut a whole garlic into half and fry it together with the ribs, then put some tomato purée in the pan and cook a bit. Then pour one full bottle of red wine into the pan and let it cook for 15 minutes, until most of the wine are gone. Pour 1 litre of beef stock into the pan, bring it to boil, then wrap the pan with foil and place the pan into the oven. Cook for 3 hours under 170C.

Before serving the ribs, get the side dish ready. I am adding some spinach to this dish, as I feel is lack of vegetable. Heat the pan with butter, then put some finely chopped garlic, and then fry the spinach until they turn soft. Season them with salt and a touch of sugar, place them on the plate as side dish. Now, get the pancetta fried in a pan with olive oil, when they turn golden brown, add the brown button mushroom which cut in half. Fry them until they are done.

Get the pan of ribs out of the oven, place the ribs one by one in the plate. Use the sieve and pass the garlic through and pour the sauce through the sieve as well. If the sauce is too thin, need to cook it for a while and make it thicker. Pour some sauce on the ribs, then put the pancetta and mushroom on top, and garnish it with the finely chopped parsley. The longer you cook, softer the meat.

Eggs Baked in Hash Brown with Bacon

I love hash brown, and love to have it as part of the breakfast. Well, actually I found the one from McDonald’s is not bad, I can easily eat 2 of them. But, of course it’s better to make your own one.

So, today I am making this, can combined hash brown, eggs and bacons in one go, and it’s super easy to cook. First of all, you need to grate the potatoes after peeling them, and add some grated onion as well. Then you mixed them together, you have to watch out the excess water and have to get rid of them.

Then, you have to use a pan that could be used in an oven eventually. Heat the pan and then put some butter and let it melt, fry the mixture of potatoes and onion. Let it sit there and fry until golden brown on one side, season it with a bit of salt and pepper, I also like to add some grounded paprika. You can add slides of butter from the edge if you feel more butter is needed. Then, repeat the same thing for the other side. When the hash brown is half done, you don’t need that fully done, because we will put it in the oven later on, and it will be keep cooking. Crack 4 eggs on top of the hash brown, season the egg with a bit of salt and pepper. Then, place the pan into the oven and grill it for roughly 10-15 minutes under 180C to 200C.  Meanwhile, heat up another pan with butter or oil, then fry the bacons  and get them ready.

When the hash brown and eggs are done, take it out from the oven, and place the bacons on top of the dish. I like to serve it with some chopped basil and spring onion, to make it tastes even better. I have to say, the dish I cooked should be with more hash brown. Now you cannot really see the hash brown underneath in the picture ;P

Sunday brunch idea, making use of leftover

IMG_5393I always do not want to waste anything, of course we should not waste any food, as a lot of people in the world are suffering from starvation. I always try to go through the fridge to make sure I finish up with everything.

Sunday is a day to relax and chill, so it is good to be lazy. You can go out for brunch, but I always like the idea to stay in. Sunday brunch is fun to cook, as there are lots of easy and fun dishes you can come up with. I found some leftover in the kitchen from last night, baugette, some arugula, cherry tomatoes and a bit of goose liver salami. Let’s do something with all these, let’s do a bruschetta!

Cut the baguette in slices, and heat up the pan with some butter, better use the grill pan, so that can create beautiful grill marks on it. When both side of the baguette are done, place them on a board or plate, up to you in terms of presentation. Fry the salami as well if you like, no need to fry for too long, just a touch. Or, you can replace samali with pancetta, that can do too. But pancetta you have to fully cook them. Then, fry the eggs in the pan, and I kind of like it in a free style, not beating them, but just mixing them freely in the pan when I am frying. It’s more fun, and a bit uneven, to make it more interesting, and don’t forget to season them with a bit of salt and pepper. With the eggs, of course you have to be quick, unless you are more a well done egg kind of person.

Place scramble egg on top of the baguette, then add a bit of arugula, salami, half of a cherry tomato, finish up with a touch of chopped spring union on top, as well as a touch of parmesan cheese. More black pepper at the end always make it visually looks better and taste better as well.

This is very simple, and just take 15 minutes to cook! As the most important thing is get rid of all the leftover, you can edit it and come up with your own version.