少し前にファームショップで分厚いお肉がついたビーフショートリブを見つけ美味しそうだったので買ってとりあえず赤ワインに漬けておいたものを早く調理しないと、ということで、日曜日にグーラッシュにしました。１週間ほど前に夫がグーラッシュを作ってくれましたが、それとは全く違うレシピで、夫のはディリア・スミスのものでトマト味が強い味付け、わたしが作ったのは行正り香さんのグーラッシュでビーフシチューっぽいもの、それぞれに美味しいです。普段ビーフの煮込みには基本的に脛肉を使っていますが、今回使ったショートリブは脂が多いので１晩冷蔵庫に入れて上に固まった脂は捨てたので脂っこくもならず、少ししこっとした食感も美味しかったですし、旨味もよく出てとても美味しかったです。

We saw a pack of nice meaty short ribs at a farm shop and bought it and later marinaded them in red wine. Having been left like that for a few days we couldn’t leave it any longer so I cooked it as a beef goulash on last Sunday.  My husband cooked goulash about a week ago but that was quite different – his uses Delia Smith’s recipe and has quite a tomatoey flavour, whereas the one I cooked was more like a beef casserole with a little spice, both were delicious.  We usually use shin of beef for slow cooked beef but the short ribs have a lot more fat so once cooked and cooled we kept it in the fridge so I could throw away the solidified fat, so it wasn’t greasy or fatty.  It has different sort of texture, which we enjoyed, and the sauce had a lot of umami from the beef and the bones.