There are people who think beef is beef is beef. Apparently. Not round these parts. Well, yes, around these parts - but not in this house. Honestly if your budget only stretches to $7.99 per kg whole rump, you'd be better off buying beef cheeks or other cheaper cuts that produce FAR superior results. What this beef has done is remind me of the importance of handling - possibly equal to the raising of cattle. Paul, our brilliant butcher, has aged a whole rib from the Nolans in Gympie. I didn't ask Paul how long he aged it, but the result is meat that's quite special. Not much done with it - a simple adobo rub and cooked in a VERY hot cast iron skillet. The kale came from the family from whom we buy our eggs. The purple Congo potatoes from the local markets.
DRY-AGED RIB OF BEEF WITH PURPLE CONGOS & KALE
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