I'm not dead yet! But yes the Arran stuff is getting good by all accounts, or so people keep telling me. I remember trying it circa year zero for the distillery and it was rough af. I guess it takes a decade or two to begin the maturing bit.
I have made this three times this week and have now got it down pat. I suggest you all make it it’s bloody lovely. It’s the little details that make it work so well
This is the Ru Boy from Earl's, a new sando shop in Stockbridge. This is my second day working on it (Homer.gif) as it was so fucking big and came in a fucking shoebox. Seriously.
But it's also fucking expensive. We hit £10 here. Granted it has done 2.5 meals worth but that's a cost. But what a taste. Oh god its the new champ. here is the menu
Jesus Christ Edmonton go-karting is a new low water mark for coffee. They've even called it a latte which is an insult to all that is holy. Need me some mouthwash.
Tonight I want to make a nice dinner as I am on holiday. I want something with some meat in it, but I also know that my work schedule this week has meant a massive deficiency in Veg. Is there anything baby friendly that bridges that gap? I'd be up for a stew although most of the ones I make have ale or Guinness in them....
Dice onions fry in oven proof pot. Add loads of garlic and some thyme. Good tablespoon of tomato purée and let it all gently cook out.
Add in some chunky carrots. Not too small or they melt.
Chop up chorizo fry in some oil remove but leave the chorizo oil in the frying pan. Pop the chorizo in with the carrots and onions.
Beef shin, flour coat and fry in the chorizo oil. Fry in batches until the flour is golden. Add to the pot.
Half a bottle of wine to deglaze the pan. Let it cook on a high heat until all the alcohol has burned off. Add it to the pot with tin of tomatoes and some good beef stock.
Lid on, in oven until the meat falls apart. Shin beef is the best.