One of my most popular Shabbos lunches ever, which has subsequently become a regular, was this meat dish. The beef cooks all night in a crockpot (slow cooker) and is served, piled high, on a thick slice of challah.
The glazed raisin rib falls apart and is delicious on the challah, which acts as an absorbent mop for all the lovely juices. Sometimes I add potatoes to the crockpot and at other times I make a potato salad to serve with it. Either way, it’s a winner every time.
- 2 cups barbecue sauce (your favourite brand)
- 2 tbsp wholegrain mustard
- 2 tbsp brown onion soup powder
- 2 cups cola
- 2 tbsp tomato paste
- 3kg raisin rib (chuck off the bone)
- 12 large potatoes (optional)
- Combine the barbecue sauce, mustard, soup powder, cola and tomato paste until well mixed.
- Place the raisin rib in a crockpot and arrange the potatoes (if using) around the meat. Cover all with the sauce mixture. This can cook in the crockpot on the low setting from sunset until lunchtime the following day. As it is a very forgiving cut of meat, it enjoys the slow cook.
- However, if you’re a little more rushed, it may be cooked on high for four hours during the day, then turned down to low
for another six to eight hours.
- Another option is to roast the meat in the oven overnight at 110°C, but if you’re including potatoes, more liquid (about two cups) will be needed, as it is a drier heat than crockpot cooking.
- Also ensure that the roasting dish isn’t too large for the meat, otherwise the sauce will evaporate and cook out too quickly.
Food for thought
Whisky lovers can now enjoy a masterclass at their own home, thanks to Waitrose Wine Tasting at Home. The new Discover Whisky experience, priced at £400 for a party of six to 10 people, features five whiskies from Maker’s Mark, The Chita, Highland Park 12, Jim Beam Double Oak and Laphroaig and pairings with chocolate and cheese, as well as a masterclass in making simple cocktails.
Carluccio’s in Hampstead will host a pop-up mushroom market on 12 October. Visitors to the Rosslyn Hill restaurant will be treated to a whole assortment of wild mushrooms, as well as dishes including mushroom and truffle arancini, a vegan skewer of marinated mushrooms grilled over flames served in Italian flatbread made from Carluccio’s own focaccia dough; and mushroom and truffle risotto with shiitake, oyster, enoki and shimeji mushrooms.
Corn you believe it?
Popcorn Shed has launched its latest flavour – and it’s based on the classic English dessert, Bakewell Tart. The caramel almond popcorn with real cherry pieces is the newest addition to Popcorn Shed’s range, which also includes Sweet Cheesus, a mix of Cheddar cheeses and caramel, Butterly Nuts, featuring peanut butter and caramel and Goats Cheese with cracked black pepper.
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By Joe Millis