Peter Hannan, our beef and pork supplier in Northern Ireland, sent us these lovely cuts of beef from just above the ribs. Ask your butcher for a boneless piece of meat cut above the forerib. It has a great ratio of fat that just melts away when slow cooked.
A piece of top forerib weighing about 1.5kg or more
2tbsp grain mustard
250ml pomegranate molasses or honey
Salt and freshly ground black pepper
4-5 cloves of garlic, peeled and crushed
60-80g root ginger, scraped and grated
Preheat the oven to 160C/gas mark 3. Line a roasting tray with a couple of layers of tin foil to avoid the cooking mixture burning on the tray.
Mix all of the ingredients together in a bowl, rub into the beef, place on the foil and cook in the oven for about 3 hours, basting and turning every half hour and adding a little water if the liquid is drying out. It should be tender by now, if not, return to the oven until it is. Leave to cool a little and serve thickly sliced.