RIB OF BEEF WITH BALCK BEANS, ZUCCHINI & FIELD MUSHROOMS

This is more of the fabulous beef that Paul from Jack Sprat's has been dry-aging.I thought I'd give it some Mexican flavours. A bed of black beans finished in home-rendered pork lard. Lard is brilliant. Not healthy, just brilliant. There's no substitute - no matter what people might say. Vegetable shortening, butter, olive oil ... great in their proper places. But no stand-in for lard. The beef was rubbed with a dry adobo spice mix. Huge field mushrooms were roasted with olive oil and garlic. Zucchinis were sauteed in ghee. Pretty simple meal. Home Cooking 101.

RIB OF BEEF WITH BALCK BEANS, ZUCCHINI & FIELD MUSHROOMS