SLOW COOKED GRASS-FED IRISH RIBEYE WITH SEASONAL ROOT WINTER VEGETABLES
Place the rib-eye in a large pot, cover with cold water and place on high heat. Allow the residue to rise to the top of the water, then skim the liquid’s surface with a ladle. Reduce the heat and simmer for 2 hours.
Peel and chop the vegetables into chunks and add to the beef. Cover the pot and continue to cook over low heat for 1 more hour. Take off the heat, remove the lid and drop in the thyme, then allow to rest for 30 minutes.
Remove the meat and vegetables from the broth and set aside. Strain the broth through a sieve and season with salt and pepper.
Serve by slicing the meat and placing into a shallow bowl, with some vegetables and a ladle broth.
Peel and grate the potatoes on the large side of a grater. Wrap in a clean tea towel and wring well to get rid of any excess liquid.
Transfer the grated potato to a mixing bowl, add the cold mashed potato and mix well. Place the egg, milk, and flour in a separate bowl and whisk until smooth, then add to the potatoes and stir until mixed then season well with salt and pepper.
Heat some butter in a non-stick frying pan over a medium heat. Spoon the batter into the pan and cook for about 5 minutes until, golden before flipping over to continue cooking for another 5 minutes. Repeat this process until all the batter is used up.
Set the pancakes aside in the oven to keep warm, ready to serve.