SLOW COOKED GRASS-FED IRISH RIBEYE WITH SEASONAL ROOT WINTER VEGETABLES
STEP 1
Place the rib-eye in a large pot, cover with cold water and place on high heat. Allow the residue to rise to the top of the water, then skim the liquid’s surface with a ladle. Reduce the heat and simmer for 2 hours.
STEP 2
Peel and chop the vegetables into chunks and add to the beef. Cover the pot and continue to cook over low heat for 1 more hour. Take off the heat, remove the lid and drop in the thyme, then allow to rest for 30 minutes.
STEP 3
Remove the meat and vegetables from the broth and set aside. Strain the broth through a sieve and season with salt and pepper.
STEP 4
Serve by slicing the meat and placing into a shallow bowl, with some vegetables and a ladle broth.
BOXTY PANCAKES
STEP 1
Peel and grate the potatoes on the large side of a grater. Wrap in a clean tea towel and wring well to get rid of any excess liquid.
STEP 2
Transfer the grated potato to a mixing bowl, add the cold mashed potato and mix well. Place the egg, milk, and flour in a separate bowl and whisk until smooth, then add to the potatoes and stir until mixed then season well with salt and pepper.
STEP 3
Heat some butter in a non-stick frying pan over a medium heat. Spoon the batter into the pan and cook for about 5 minutes until, golden before flipping over to continue cooking for another 5 minutes. Repeat this process until all the batter is used up.
STEP 4
Set the pancakes aside in the oven to keep warm, ready to serve.