Posts Tagged ‘wet garlic’

Wet Garlic – In season now

wetgarlicLovely wet garlic is a totally seasonal crop from early summer, it’s perfectly in season now. So what is it? It’s a bulb of young garlic that is sweeter and juicier than it’s older dried relation, with a lovely creamy texture and less bitter than older garlic.

You can cook it whole, slice it into recipes, and use all of the stem. It’s very versatile and bridges the gap between your stored garlic and the new seasons. Just make sure you don’t use it all so you have no garlic left to store.

It makes the most stunningly good garlic bread by the way.

IPA braised shin of beef with wet garlic

Bones make a massive difference when you cook with them, it seems such a waste to trim them off and throw them away without getting every ounce of taste out of them, they thicken up the sauce with their gorgeous marrow, and add an unbelievable richness to sauces, so when making a lovely braise such as with this wonderful Pipers Farm shin of beef, ask the butcher to give you some bones, and add them to the braising meat while it cooks. Just look at the amazing colour of that beef. Also great at this time of year, and a real “hungry gap” staple is “wet” garlic, the immature garlic bulb that is a lot milder and really fresh tasting, if you haven’t tried it, then next year grow some bulbs to pull early. IPA braised shin of beef with wet garlic 

A kilo of good quality shin of beef cut into 2″ chunks with a couple of good sized bones

2 wet garlic bulbs chopped, save the green top for garnishing

A large onion, a carrot and a stick of celery finely diced

A bottle of IPA beer

2 bay leaves,  and a sprig of thyme

Brown off the beef in batches in a casserole or pressure cooker in batches in a little rapeseed oil, and set the meat aside. Soften the vegetables in some more oil add the herbs, and beef  and bones back in. Pour in the beer and bring to the boil.  Either cook in the pressure cooker for 30-40 minutes or slow cook at a low to moderate temperature with the lid on for 4 hours until the meat is tender, take the lid off and allow to reduce for another 30 minutes until the sauce starts to thicken. Season to taste.

Remove the bones, the meat should be falling apart soft. Serve with a spoonful of the rich gravy, some new potatoes and some seasonal spring greens, garnish with the wet garlic top, sliced.

Enjoy with a bottle of IPA and some crusty bread to mop up the rich marrow gravy.

Jack Knight Cooks

From My Kitchen to Yours

Whisked Away Bakery

Blue sky baking

BUTTER WOULDN'T MELT

Stories from the hearth

The BBQ World of mrdodd

Making simple food great, and great food right.

UK BBQ Review

UK BBQ Review site

The Munch and Tattle

A Blog About Food (Mostly BBQ and Grill): Trying everything once and telling you all about it. Good or bad! Blogging from areas around Newport and Cardiff, South Wales.

bake affairs

Bridget`s Bakery Blog

CountryWoodSmoke UK BBQ

British BBQ- All the best of UK BBQ, Cooking outdoors whatever the weather.

Country Skills for Modern Life

Some of the cool and useful food, craft and sustainability skills that your grandparents knew, but probably didn't teach you!

GourmetGloucestershireGirl

An exploration of all things foodie in Gloucestershire!

theshotgunchef.wordpress.com/

Hunting chef William Alldis shows you how to live off the land and create mouthwatering recipes for peanuts! Grow it, forage it, kill it, cook it and enjoy it.

Running Buffet

One man's quest to exercise enough so that he can eat all of the good things that exist in the world

From Alfredo's With Love

Fire in my hands - A passion for food in words, photos and recipes...

Devonium & Kitchenalia

Recipe Meanderings from Dartmoor and Culinary Cartoons

thehungrylinguists

tantalise your taste buds

The Artisan of Flavour

Cooking Italian is a craftsman’s labour, the work of an Artisan of Flavour.

Jack Knight Cooks

From My Kitchen to Yours

Whisked Away Bakery

Blue sky baking

BUTTER WOULDN'T MELT

Stories from the hearth

The BBQ World of mrdodd

Making simple food great, and great food right.

UK BBQ Review

UK BBQ Review site

The Munch and Tattle

A Blog About Food (Mostly BBQ and Grill): Trying everything once and telling you all about it. Good or bad! Blogging from areas around Newport and Cardiff, South Wales.

bake affairs

Bridget`s Bakery Blog

CountryWoodSmoke UK BBQ

British BBQ- All the best of UK BBQ, Cooking outdoors whatever the weather.

Country Skills for Modern Life

Some of the cool and useful food, craft and sustainability skills that your grandparents knew, but probably didn't teach you!

GourmetGloucestershireGirl

An exploration of all things foodie in Gloucestershire!

theshotgunchef.wordpress.com/

Hunting chef William Alldis shows you how to live off the land and create mouthwatering recipes for peanuts! Grow it, forage it, kill it, cook it and enjoy it.

Running Buffet

One man's quest to exercise enough so that he can eat all of the good things that exist in the world

From Alfredo's With Love

Fire in my hands - A passion for food in words, photos and recipes...

Devonium & Kitchenalia

Recipe Meanderings from Dartmoor and Culinary Cartoons

thehungrylinguists

tantalise your taste buds

The Artisan of Flavour

Cooking Italian is a craftsman’s labour, the work of an Artisan of Flavour.