RECIPE II Edible Stories Braised Short Beef Rib in Ron Zacapa Reserva

From the whole team at Edible Stories, thank you for indulging in our many stories to date. Since we started creating events in 2012, we have grown, travelled and hopefully conquered the appetites of many, including yours!

Our events this year range from a Tuscan feast set under a flowering canopy complete with chirping crickets to a futuristic dinner with robot bar staff, a Haitian beach club charity event to a living comic book showcasing the works of Sarnath Banerjee, an underwater gin tasting to a magical secret garden set in the woodlands of the New Forests. (to name only a few)

We love to work with both corporate and private client events that tell a story. If we haven’t already, we hope to bring yours to the plate in the 2017. May it be scrumptious!

Have a delicious Christmas and a mouth-watering New Year.

In anticipation of all the end of year festivities, we have gifted you with one of our favourite winter recipes. 

Edible Stories Braised Short Beef Rib in Ron Zacapa Reserva

Ingredients:

1kg short beef rib
300 mls of Ron Zacapa Reserva
200 mls of water
700 mls of red wine
500 gms of carrots, sliced
500 gms of white onions, sliced
4 bay leaves, whole
1 tbs salt
1 ts cinnamon

Step one
Ask your butcher for a three inch cut short rib cut, also know as the Jacobs ladder.
Make up your Zacapa Reserva marinade, for 1 kilogram of meat – mix 300 milliliters of the rum with 200 milliliters of water, a table spoon of salt and tea spoon of cinnamon. Take your whole piece of beef and place it in a deep tray with the marinade, ensuring the fat side of the meat is face down in the marinade. Cover with cling film (to make air tight), then leave it in the fridge for 48 hours.

Step two
After the marinade has soaked into the meat, drain the left over marinade into a deep baking tray add 700 milliliters of red wine, four bay leaves, 500 grams of sliced carrots and 500 grams of sliced white onions. Then place the beef bone side up to ensure the meat is in your rich revamped marinade. Cover with foil (double layered) again ensuring it is air tight. Place it in the oven at 130 degrees and leave for 7 hours to braise slowly.

Step three
After the braising, carefully take the foil off and drain the juices passing your well cooked vegetables through a sieve giving you your rich Zacapa Reserva sauce. Cut your beef into the desired portions – which should be so succulent and tender the bones should be falling off the meat.

To accompany the dish, we suggest you prepare roasted root vegetables.

Added bonus: We added hay to the dish and gave our guests a candle. They were asked to light the hay on fire in order to create a memorable ritual. This will also add a nice smokey flavour to your dish.

Background: We created this recipe for the Ron Zacapa 23 launch back in 2014. It was such a delicious and memorable dish, that this year we decided it was time to share it with all of you.

Now go enjoy these wonderfully rich flavours!

POP UP REVIEW II From London to Portugal on a plate

by Chloé Morris and Daniel Breger for gastroINSIDER

Last Saturday, on a bracing winter night, GastroInsider was transported to glorious Mediterranean climes by the amazing duo that is Adam Rawson and Sofia Gonzalez Eirin. Granted, we traveled there by train (rather than plane) – to The George & Dragon in the British Algarve, Fitzrovia – and journeyed across the lush Portuguese landscape through food (rather than foot). But what a journey it was; all eight courses of it!

Our companions on this trip were two couples who have been following Adam around London, as he pops up wherever he sees a fit. In this instance, Taberna Portuguesa was inspired by Adam’s latest trip to the country; this is what he does – he travels, eats, gets inspired, eats some more and then puts his own twist on his favourite dishes for us lucky Londoners.  On this occasion he didn’t only serve us up the eight courses, he also came to the table to tickle our tastebuds with sardine roe (salty and unctuous) and fermented capers (sharp and full of flavor), both of which he had snuck though customs on his way home. The meal was even finished off by a choice between two traditional Portuguese digestifs – ginjinha or what Adam referred to as ‘firewater.’ We played it safe and went for the ginjinha (a super sweet cherry liquor); the firewater we’ll have to leave for another time and place.

But we’re getting ahead of ourselves here, getting drunk on cherry wine before we’ve even told you about what we ate. How very rude of us. It was a one off – so we wouldn’t want to give you food envy. Let’s just say it included contraband, the best salt cod we’d ever tried, goat – which we’d never tried, and one of our top 5 desserts – Pastel de Nata. That’s all we can share for now – as we can imagine the envy is already building up.

Overall, the experience felt extremely personal – every dish was served either by Sofia or Adam personally, accompanied by an explanation of what inspired it and how Adam had reinvented it. We were stuck by how passionate Adam was about the food he was serving and bringing the best of Portugal to life.

After dinner we were able to catch up with Adam and ask him all about this exciting venture. His two years of sampling cuisine all started with a trip the couple took to San Sebastian where they discovered ingredients such as Idiazabal cheese, cider, txakoli, slow-cooked baby pig and lamb and, of course, the beef from the old ex dairy cows. Once back in London, they hosted a San Sebastian pop up and its success led them to host a range of pop-ups in random locations, showcasing all the places that they had visited. Adam ended up doing so many trips that he now needs to return to five or six of them to freshen up his memory and allow him to bring those wonders back to our rainy country.

Other than the first place that triggered this successful string of events, we asked Adam what his most memorable location was. Without hesitation he answered that Croatia blew him away. Whilst there, he visited a string of restaurants – varying from fine dining at Marina in Novigrad, to mama’s food at a restaurant called Stari Podrum, near Trieste, which was probably his favourite. Dishes such as fuzi, atypical pasta covered with fresh truffle, gnocchi with braised beef, and wild asparagus scrambled egg were standouts. Also Toklarija near Buzet was on his hit list! We wanted to know about what inspired him to create the menus – was it the restaurants, the people, the ingredients? He admits that it can be a combination of all these things but also depends on the place in question. He told us that he spends a lot of time thinking about dishes he could cook back in London when he was walking around. His tip for a Croatian get away would be hiring a car when you arrive because you must drive round and embrace what a beautiful country it is, from the coastal towns of old Pula and Rovinj to the stunning inland villages of Groznjan and Buzet.

We then wanted to know what his worst food experience had been. Again, without missing a beat, he said Morocco. The fact that it was so full of tourists was a big problem for him as Adam likes to go off road and there were people everywhere. And with that came a lack of good meals, except for the rare occasions where he was invited into someone’s house or found a spot that was truly for the locals. One thing that made us laugh was that he learnt a really important lesson – never to ask a Moroccan man where to find good food, as apparently they don’t have a clue (supposedly the women are the ones that cook and know where to find all the best produce)! However, he did bring a bunch of things back from his Moroccan trip, including tagines, amazing spices from Essaouira, such as zingiberaceae, black cumin, paprika, ras el hanout and cumin (and a couple of pair of fake branded shoes, obviously!)

So what was the best ingredient he had brought back from his travels? This year it was Kokotxas (Hake throats) from The Basque Country, and it seems like it’s become a little bit of a habit to wrap things in ice and sneak them through customs.

With of these amazing places and subsequently delicious pop ups we thought it might be quite hard to find the appropriate venues to host them in. But what truly inspires Adam about a London venue was his flexibility to have a burger menu, sharing menu, and tasting menu. Sadly, size constraints often take over.

What’s next for this wandering chef? He actually is going to come back and plant some roots in the UK. But before he can open up his Notting Hill joint called LayLow, he’s going to go on one more trip to Japan and work at the chocolate show in Fukuoka (and bring us back an inspired pop up).

If you haven’t yet experienced Adam’s food – head over to The George & Dragon, Fitzrovia on the 18th for the Wanderlust event for the 9 course meal where he shares some of his favorite dishes from his journeys. You can get your tickets here.

(Photos: first, second Hot Dinners. All the others our own)

See the full article here

POP UP REVIEW II Meet London’s Cuisson and who’s behind it

test