– 4 pounds meaty beef bones (such as shank or neck bones)
– 1 large onion, sliced
– 4 litres water
Preparation
Stock can be prepared ahead of time and stored in refrigerator. Heat oil in large pot. Sprinkle bones with salt and pepper. Add bones and onion to pot. Sauté until bones and onion are deep brown, turning often, about 20 minutes. Add 4 litres of water and bring to boil. Reduce heat to medium-low and simmer uncovered until stock is reduced to 3 to 4 cups, about 3 hours. Strain, discarding bones and onion. Spoon off excess fat from top of liquid.
Ingredients
1 x Rib eye steak per person
Extra-virgin olive oil
2 teaspoons pure salt flakes salt,
½ teaspoon ground black pepper
½ cup unsalted butter
2 large garlic cloves, coarsely chopped
4 extra-large prawns (peeled and deveined, tails left on).
Ingredients
- 6 large potato’s (2 potato’s per person).
- Fresh vegetable oil
- Salt Flakes
Preparation
Roughly peel the potato’s then cut them into long strips approx. 1cm square. Try to keep the size as even as.
This is a fantastic way to add a southwestern flare to a porterhouse steak. With a quick sear on the grill, the chipotle paste is locked in making this dish very flavorful.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: Serves.
