Slow roast rib cap with beef crackling carrots

by Luke Mackay

A simply served but spectacularly flavourful cut of meat


1kg rib cap from a retired dairy cow
500g carrots, peeled
1 tbsp rapeseed oil
1 tbsp mustard powder
2 tbsp breadcrumbs


Preheat the oven to 140C. Trim about 100g fat from the cap, finely dice it and set aside. Place the carrots in a roasting tin and place the beef on top. Make a paste from the oil, mustard and plenty of salt and pepper and massage it into the rib cap.

Cook in the oven for 2 hours, then increase the heat to 200C and cook for 30 mins longer. Meanwhile, fry the set aside beef fat in a pan until crisp. Add the breadcrumbs and fry until the crumbs are golden.

Remove the beef from the oven and set aside to rest. Remove the carrots and toss in the beef crumbs. Serve with plenty of horseradish.

Recipe: Luke Mackay