Beef short rib fingers and lentils with roast Tabasco flavoured pumpkin and cauliflower, smothered with gravy

Good evening dear readers.

It was a busy day with work, so I sat at my table while the slow cooker did its thing.

Coles Beef short rib fingers

Ingredients

  • Beef short rib fingers
  • Lentils
  • Beef stock
  • Red wine
  • Barbecue sauce
  • Worcestershire sauce
  • Cauliflower
  • Pumpkin
  • Tabasco sauce
  • Instant gravy

Instructions

  1. 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.
  2. Cook for 8 hours.
  3. Place the pumpkin and cauliflower onto a baking sheet and rub olive oil over each.
  4. Squirt Tabasco sauce over the pumpkin and cauliflower.
  5. Cook the cauliflower and pumpkin in a hot oven for 45 minutes until a sharp paring knife penetrates both vegetables with no resistance.
  6. 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.
  7. Serve with instant gravy.

Final thoughts

  • How are you going?
  • What do you think I’ll do with the leftover beef and lentils?

19 Responses

  1. 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!

      1. 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!!!

  2. It’s not quite pumpkin season here yet, but when it arrives, I will definitely try it with Tabasco sauce–that sounds amazing!

    1. I think any sort of hot sauce would be fine. Tabascoa was what I grabbed from my pantry 🙂

  3. 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 😀

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