If you're anything like me you get so involved in your cook that all at the end of the night, even though your patrons are grabbing their bellies in pain from eating more than a first division rugby team, there are still plenty of leftovers to get you through the week.
Myself and Mrs S see this as a challenge to make up some interesting lunchtime eats to get us through the working week until our next cooking escapades. Sure some meats are just great thrown over some salad with some sauce, but this tasty little beef rib number is testament that even the humble leftover can be turned into a culinary genius.
In this recipe we have literally wasted nothing. The beef broth used was made from putting the beef rib bones into a slow cooker overnight to let those juices seep out. In the morning fish out the bones, put the juices into a glass container and allow to cool. Et voila, a smoky beef broth with a film of fat ready to set any new dish alight.
The other key ingredient in the enchilada sauce is the MEAT DUST rub which has just the right mixture of heat and savoury to add a kick to the dish covered in gooey sticky cheese.......