- Serves: 2
- Cook Time:
- Prep Time: 15 minutes plus overnight soaking
- Effort: easy
For the beans
- 225 g haricot beans
- 120 g streaky bacon
- 50 g brown sugar
- 1 tbsp black treacle
- 1 tsp English mustard
- 2 cloves
- 12 button onions
- 2 cloves garlic, crushed
- 1 sprig thyme
- 6 tomatoes, peeled, diced and seeds removed
- black pepper
For the beef
- 1 x 750 g ribs of beef
- 2 tbsp olive oil
- salt and black pepper
- pinch garlic salt
1. Soak the beans overnight, before draining and rinsing the next day. Put the beans into a large ovenproof saucepan and cover with water, which should reach 2 centimetres above the level of the beans. Bring to the boil and cook, uncovered, for 15 minutes. Reduce the heat, cover and simmer for about 1 hour, until tender.
2. Preheat the oven to 160C/gas 2.
3. Cut the bacon into 3cm chunks and add to the beans. Stir in the sugar, treacle and mustard.
4. Push the cloves into one button onion and add all the onions to the beans, stirring well. Stir in the crushed garlic and thyme.
5. Season with pepper, and add a ladleful of extra water. Cover the pan, transfer to the oven and cook for another 2 hours.
6. Remove the beans from the oven and stir in the tomatoes. Return to the oven and cook for a further hour, until the top has browned. Add a little salt and freshly ground black pepper to taste. Half-way through this final stage of cooking, start cooking the beef.
7. Brush a ridged griddle pan with olive oil and place over a high heat. Season the steak with a little salt, pepper and garlic salt. Brush the steak with oil, before placing it into the hot pan. Fry to seal for 3-4 minutes on one side to seal. Turn over the meat and continue cooking until the beef is done to your liking.
8. Rest the meat for at 10 minutes in a warm place. Remove the bone and carefully slice into 6 pieces. Serve with the beans.
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