Classic Rib Trim Casserole

by Eddie McDonald

All the wow factor for minimal effort!
3 - 4 HOURS


2 440g packs Beef Rib Trim
3 tbsp olive oil
1 large onion, diced
2 carrots, diced
2 sticks celery, diced
4 cloves garlic, sliced
2 tbsp flour, seasoned
4 sprigs fresh thyme
1 bay leaf
salt and freshly ground black pepper
1 ltr beef stock (or 500ml beef stock & 500ml red wine)

Classic Rib Trim Casserole


Preheat oven to 140°C/Fan 120°C/Gas 1.

Heat oil in a flameproof casserole dish, brown the meat on all sides, remove and reserve.

Use the same pan to sauté the vegetables and garlic until soft.

Return the meat to the pan, stir in the flour and cook for 2-3 minutes.

Deglaze the pan with a little stock, stirring up any tasty bits from the bottom of the pan.

Slowly pour in the rest of the stock, then add herbs and season with the salt and pepper.

Reduce heat till barely simmering, cover pan and cook in a low oven for 3-4 hours, stirring occasionally. Alternatively, gently simmer on the hob without boiling.

Taste a small piece of the meat to check for tenderness. If the sauce is too thin, remove the meat with a slotted spoon, set aside and reduce the sauce to thicken.

large RöstiCHEF'S TIP

If you prefer less fat, make this a day ahead, refrigerate overnight and lift the fat off.

Great on top of a Large Rösti
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