Monthly Archives: April 2016

Indoor “Barbecued” Beef Ribs

Ribs are my favourite cut of beef, for roasting (US prime rib, UK standing rib/forerib), seared and juicy steaks (ribeye), braising (short rib/thin rib – although I’m also partial to shin and oxtail) and for low-and-slow smoked barbecue, narrowly beating brisket.

Until very recently, the best barbecue in London was available down the road for very reasonable prices at The Horatia, where Texas Joe’s had their residency. Their smoked brisket was a thing of wonder – tender and perfectly pink, with a smoky bark and a richly marbled interior. I can’t pass by the pub without thinking about it. Unfortunately, it’s on my commute, so this occurs at least twice a day.

How to cope, then, with the long winter of our barbecue withdrawal? It is still far too cold to barbecue outside and Joe’s haven’t yet announced their new location.

Like this:

 

 

Marinated ribs cooked low-and-slow, glazed and grilled to finish

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Whole Wheat, No-knead, Sourdough Bread

This is real bread, not breadlike foodlike substance – just grains, water and salt in its simplest version. And lots of time. Bread isn’t great for a diet, I know that – but sourdough is lower GI than conventionally yeasted bread, longer fermentations like those in no-knead bread ease digestibility, and whole wheat provides fibre alongside the carbohydrates, lowering the GI further. By which I mean it’s probably as diet-friendly as it’s possible to be whilst still being bread, not broccoli or egg whites in disguise. Substituting 10% of the wheat flour for rye also makes it incrementally healthier! It took me many iterations to develop this formula and timings, based on the helpful recipes found online for white no-knead, whole wheat sourdough, and sourdough no-knead – but I couldn’t find a single recipe that combined all three – so here goes.

Having neglected my previous (highly-strung) sourdough starter to death, I wanted to try and develop a basic loaf that would fit in with our daily schedule and be as low GI as possible. This starter is based on Mike’s from Sourdough Home, and it’s wonderful – very stable and with a lovely rise. It was started on organic, stoneground rye but it’s now fed on plain white supermarket own-brand flour/filtered water and has a 100% hydration ratio (equal weights flour and water). His instructions and pictures are great, but the timings can vary depending on conditions – for example, in my cold February kitchen it took twice as long at each stage initially, 24 hours instead of 12 to see any activity. I gave some to a close friend who is a much better baker than I am, and we’ve both been baking with it for a few weeks very happily – so if you don’t fancy the one-week lead time or the faffing about, rather than making your own starter, see if you have a friend who can give you some of theirs. (maybe me!)

Bread and honey (2)

My friend came round for weekend breakfast – sourdough toast with butter, eggs and honey – she brought me some lovely green tea and I gave her a jam jar of starter to take home. The honey in the picture was a gift from the wonderful people at The Ledbury restaurant in West London, where the Husband took me for the best meal I’ve eaten in the UK.

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