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Rib of beef with roasted root vegetables and aged vinegar
- Serves
4
- Difficulty
Medium
Published 1999
This dish has regularly featured on my menus through the years. It is a lovely way to cook rib of beef, which has a quality of meat that is finer than fillet. Giving balsamic vinegar this treatment makes it as mellow and flavourful as one that has been aged for 10 years or more.
Ingredients
1 kg 1 - sunflower oil
small bunch
Method
For the aged vinegar, put the vinegar, peppercorns, garlic, thyme, sugar and a pinch of salt in a small pan and bring to the boil. Remove from the heat and leave to infuse for 5 minutes. Strain the vinegar and return to the pan. Stir in the
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