32 <strong>The</strong> <strong>Star</strong> Thursday <strong>October</strong> <strong>10</strong> <strong>2019</strong>
GREEK SEASONED PORTERHOUSE STEAK WITH CUCUMBER AND TOMATO SALAD Latest Canterbury news at starnews.co.nz SLOW-COOKED BEEF SHORT RIBS Ingredients Thursday <strong>October</strong> <strong>10</strong> <strong>2019</strong> <strong>The</strong> <strong>Star</strong> FOOD 33 Ingredients 450g porterhouse steaks (cut into 2cm thick pices) 1 medium lemon 1 tablespoon Greek seasoning (see recipe below) 2 tablespoons olive oil 1 medium cucumber (cut lengthwise in half, then crosswise into thin slices) 4 slices red onion 2 cups halved grape tomatoes 1/3 cup crumbled blue cheese Salt and pepper Directions Grate lemon peel and squeeze one tablespoon juice from lemon. Combine Greek seasoning (see below) and lemon peel with two tablespoons olive oil. Reserve two teaspoons mixture for salad. Press remaining mixture evenly onto beef steaks. Let it sit for about 20min. Place steaks on grill over medium heat. Grill covered for 15-19min, turning occasionally. Meanwhile, combine reserved two teaspoons seasoning mixture, lemon juice, cucumber, tomatoes, red onions, and cheese in medium bowl, stirring to combine. Carve steaks into slices. Season with salt, as desired. Sprinkle with blue cheese. Serve beef with cucumber and tomato salad. In a small bowl mix spices together and store in a sealed container. For the Greek seasoning, use one teaspoon cracked black pepper, two teaspoons garlic powder, two teaspoons onion powder, two teaspoons dried parsley, one teaspoon dried oregano, one teaspoon dried basil, one teaspoon dried rosemary, one teaspoon dried lemon peel, one teaspoon dried thyme and 1/2 teaspoon marjoram leaves. Mix all the ingredients together in a small bowl. Store in an air-tight container. Olive oil, for frying 6 beef short ribs 1 large head of garlic, cut in half horizontally 1 heaped tablespoon tomato purée 1 x 750ml bottle red wine 1-litre beef stock 150g pancetta lardons 250g small chestnut mushrooms, trimmed and halved Sea salt and freshly ground black pepper Chopped flat leaf parsley, to garnish Directions Preheat the oven to 170 deg C. Heat a deep-sided roasting tray on the hob and add a glug of olive oil. Season the short ribs thoroughly, then fry for <strong>10</strong>-15min to brown really well on all sides. Add the halved garlic head, cut side down, pushing it to the bottom of the pan. Add the tomato purée and heat for 1-2min to cook it out. Pour in the wine to deglaze the pan, scraping up the bits at the bottom. Bring to the boil and cook for <strong>10</strong>-15min until the liquid is reduced by half, then add stock to nearly cover the ribs (you’ll need less stock if your roasting tray isn’t very large). Bring to the boil again, basting the ribs with the juices. Cover the roasting tray with foil and cook in the preheated oven for three to four hours, basting now and then until the meat is tender and falling away from the bone. About <strong>10</strong>min before the short ribs are ready to come out, fry the pancetta for 2-3min until crisp and golden. Add the mushrooms and cook for 4–5min until tender. Drain off any excess fat. When the short ribs are ready, remove from the oven and transfer to a serving dish. Squeeze the garlic cloves out of their skins and pass through a sieve. Spoon off any excess fat from the beef cooking liquid, then strain it through the sieve and mix with the garlic (if the sauce is too thin, reduce the cooking liquid by heating for <strong>10</strong>-15min more after straining). Serve the short ribs topped with the hot pancetta and mushrooms and the sauce poured around. 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