Meat Ménage à Trios
Beef prepared 3 ways: steak, stew and meatball

Meatballs

• 4 sprigs of rosemary
• 1 cup bread crumbs
• 2 heaped teaspoons Dijon mustard
• 500g minced beef
• 1 heaped tablespoon dried oregano
• 1 large egg
• sea salt and freshly ground black pepper
• Olive oil
• A bunch of fresh basil
• 1 medium onion
• 2 cloves of garlic
• ½ a fresh or dried red chilli
• 2 x 400g tins of chopped tomatoes
• 2 tablespoons balsamic vinegar
• 400g dried spaghetti
• Parmesan cheese, for grating

1. Pick rosemary leaves off the stalks and finely chop
2. Add crumbs to a mixing bowl with the mustard, minced meat, chopped rosemary and oregano
3. Crack in the egg and add a pinch of salt and pepper
4. Scrunch and mix up well
5. Divide into 5 large balls
6. With wet hands, divide each ball into 2 and roll into little meatballs
7. Drizzle them with olive oil and jiggle them about so they all get coated
8. Peel and finely chop the onion and the garlic
9. Finely slice the chili
10. Heat a large frying pan on a medium heat and add 2 lugs of olive oil
11. Add your onion to the frying pan and stir for around 7 minutes or until softened and lightly golden
12. Then add your garlic and chilli, and as soon as they start to get some color add the large basil leaves
13. Add the tomatoes and the balsamic vinegar
14. Bring to the boil and season to taste
15. Meanwhile, heat another large frying pan and add a lug of olive oil and your meatballs
16. Stir them around and cook for 8–10 minutes until golden; set aside
17. Before serving, place in 350 degree oven for 10 minutes

Strip Loin Steak

• 1 inch thick, well marbled steak
• Coarse salt
• Pepper
• 1 bunch asparagus
• Baby purple potatoes

1. Cover steak in coarse salt for 1 hour
2. Wash off salt and pat dry
3. Trip tops of asparagus
4. Bring pot of water to boil and add potatoes, cook 20 minutes
5. Smash by pressing with bottom of cup
6. Sprinkle with truffle oil and salt and pepper
7. In heavy pan over medium heat, cook to desired doneness
8. Wrap with foil to let rest (about 5 mins)
9. While steak is resting cook 3 minutes in heavily salted boiling water
10. Cut just the tips
11. Slice steak and fan on plate, place potatoes and asparagus

Beef Stew

• 1/4 cup tomato paste
• 1/4 cup apple cider vinegar
• 1 1/2 teaspoons Worcestershire sauce
• 1 tablespoon paprika
• 1 1/2 teaspoons dried herbs, any combination of thyme, oregano and rosemary
• 3 pounds cubed stewing beef
• 1 tablespoon plus 1 teaspoon salt, divided
• 1 large yellow onion, thinly sliced
• 1 pound red potatoes, unpeeled and diced small
• Freshly ground black pepper
• 1 tablespoon chopped fresh parsley leaves

1. In mixing bowl, whisk together the tomato paste, cider vinegar, Worcestershire sauce, paprika and dried herbs. Set aside.
2. Season the short ribs with 1 tablespoon of salt. Place a large griddle over medium-high heat and once a drop of water bounces off, sear the meat until browned on all sides. Once browned, remove the meat to the bowl with the paste and toss to coat.
3. Transfer to a large piece of heavy-duty aluminum foil and seal tightly. Place the package into a metal pan and put into a cold oven on the middle rack. Set the oven to 250 degrees F and cook for 4 hours.
4. Remove the meat from the oven and carefully poke a hole in the pack while holding it over a heatproof container. Drain the liquid into the container and place it into the refrigerator to cool enough so that the fat separates from the rest of the liquid, approximately 1 hour. After 1 hour, transfer the liquid to the freezer and keep there until the fat cap has solidified, approximately 1 hour. Allow the ribs to sit at room temperature while the liquid is cooling.
5. Retrieve the liquid from the refrigerator and remove the fat cap that has formed on top. Measure out 1 tablespoon of the fat and reserve the rest for another time. Place the fat into a large saucier and place over medium heat. Once the fat has melted add the onion along with the remaining teaspoon of salt and stir to separate the onions into rings. Allow to cook for 2 to 3 minutes, stirring occasionally. Add the potatoes along with a pinch of black pepper and stir to combine. Next, add the liquid reserved from the meat and stir. Cover tightly and decrease the heat to low so that no heat is escaping the lid. Cook for 30 minutes or until the potatoes are fork tender.
6. Meanwhile, cut the meat away from the bone, removing the connective tissue and discarding. Once the potatoes are tender, uncover and set the meat atop the vegetables. Cover and continue to cook for 10 minutes. Serve sprinkled with the parsley.