Good evening dear readers.
It was a busy day with work, so I sat at my table while the slow cooker did its thing.
Ingredients
- Beef short rib fingers
- Lentils
- Beef stock
- Red wine
- Barbecue sauce
- Worcestershire sauce
- Cauliflower
- Pumpkin
- Tabasco sauce
- Instant gravy
Instructions
- In the slow cooker, add the lentils, red wine, beef stock, a good squirt of the Worcestershire sauce, and a few good squirts of the barbecue sauce.
- Cook for 8 hours.
- Place the pumpkin and cauliflower onto a baking sheet and rub olive oil over each.
- Squirt Tabasco sauce over the pumpkin and cauliflower.
- Cook the cauliflower and pumpkin in a hot oven for 45 minutes until a sharp paring knife penetrates both vegetables with no resistance.
- Plate up the beef on a dinner plate, add a few spoonfuls of the lentils, and then add the pumpkin and cauliflower on the plate.
- Serve with instant gravy.
Final thoughts
- How are you going?
- What do you think I’ll do with the leftover beef and lentils?
Coles Beef short rib fingers 
Pumpkin and cauliflower ready for roasting 
Beef short rib fingers out of the slow cooker 
Beef short rib fingers and lentils with roast Tabasco flavoured pumpkin and cauliflower. Smothered with gravy. 
Beef short rib fingers and lentils with roast Tabasco flavoured pumpkin and cauliflower. Smothered with gravy. 
Beef short rib fingers and lentils with roast Tabasco flavoured pumpkin and cauliflower. Smothered with gravy. 
Beef short rib fingers and lentils with roast Tabasco flavoured pumpkin and cauliflower. Smothered with gravy. 
Beef short rib fingers and lentils with roast Tabasco flavoured pumpkin and cauliflower. Smothered with gravy. 
Beef short rib fingers and lentils with roast Tabasco flavoured pumpkin and cauliflower. Smothered with gravy.
Wow that does really sound good Gary and looks even better. Will have to give that a try.
Thanks, Tony. Glad you liked it.
I love lentils Gary. This week I made a lentil and mushroom pasta; really delicious.
That does sound delicious Sue 👍🤤🤤🤤
I’ve got short ribs in the freezer to cook once the weather starts cooling down here. This is comfort food as its best.
I look forward to seeing how you cook the short ribs, Karen.
This is very pretty!!!! The Craftsman fertilized a squash plant the other day (bees are often unreliable). Not sure what it is, probably spaghetti…which is not a family favorite!! It showed up volunteer and I don’t feel it is fair to kill off a volunteer. Probably why there are a million sunflowers in the back yard crowding out the few taters growing!
Sunflowers are pretty and I like eating sunflower seeds in salads.
Eons ago, I’d thought of harvesting the black sunflower seeds for the birds. I finally opted to let the birds and squirrels take them directly out themselves. They are much better equipped!!!
It’s not quite pumpkin season here yet, but when it arrives, I will definitely try it with Tabasco sauce–that sounds amazing!
I think any sort of hot sauce would be fine. Tabascoa was what I grabbed from my pantry 🙂
MMmmm it’s beef short rib weather for sure! I like the sound of the flavours you used. I think I’d really enjoy your food Gary!
Hehe, I’m all about comfort food in winter, Lorraine 🙂👍
Lovely to see another great protein-fuelled dish, Gaz. Again you are giving me inspiration to get around to cooking my lentils in the kitchen. I think you will have leftover beef and lentils for lunch, maybe a lunch or two. Great choice for winter 😀
I really like having lots of leftovers for lunches at work!
Drool! in a very good way. 🙂
Thank you, brother 🙂
Very nice! A good winter dish.
Thanks, Emma 🙂