Preparation Time: 30 mins / Cook Time: 210 mins / Serving: 4
1x US PREMIUM BEEF RIB FINGERS 1 Large Onion 2 Large Carrots 2 Cans Peeled Tomatoes 2 Bars Stock /Stock Cubes 2 Laurel leaves
1. Add the butter to a oven proof large pan and sauté the onions until soft. 2. Add the beef ribs & brown all over with the onions to seal in all the flavour. 3. Add the carrot & tomato cans & red wine into the pan. 4. Finally add the laurel leaves and beef stock cubes. If you like it a little spicy add in a few dashes of Leon Perrins Worcestershire sauce. 5. Put in the oven for 2 and 1/2 hours at 180 degrees. Check that the meat falls away if not return till oven and keep checking.
Serve with a side dish of potatoes
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