Braised Short Ribswith Scallion Mash
Short ribs deliver so much ‘bang for your buck’, tons of rich deep flavour from an inexpensive cut of meat that’s so worth knowing about. This stew reheats brilliantly and when I have a tiny saucy bit leftover, I use it as a sauce with pasta.
SERVES
10
PEOPLE
Ingredients
6 cross cut beef short ribs, trimmed
225g streaky bacon (in a piece if possible. Remove rind, dice bacon, fry out fat in 1 tbsp olive oil or duck fat)
225g sliced carrot
175g diced celery
6-8 cloves garlic, cut in half
1 chilli, sliced
1 red pepper, diced
1 yellow pepper, diced
2-3 large onions
(1 sliced – the other 2 chopped)
1 tbsp tomato puree
200-250ml red wine
1 sprig of rosemary
2 bay leaves
Small fistful of thyme sprigs
1 cinnamon stick
3 spirals of orange zest
Beef or chicken stock
Roux (optional)
Parsley, roughly chopped
Scallion mash or baked potatoes, to serve
Method
Preheat the oven to 160˚C/Gas Mark 3
If possible, trim and salt the beef the night before cooking.
Remove rind and dice the bacon. Save the rind to cook with the beef, it adds gelatine to the sauce.
Heat a little oil in a wide sauté pan and brown the bacon dice.
Remove to a plate.
Brown the beef in batches; do not overcrowd the sauté pan. Leave 2 tbsp of fat in the pan and sweat the onion, carrot and celery, stirring to dissolve all browned bits in the sauté pan. Add the garlic, chilli and peppers and sweat for 5-6 minutes or until limp.
Place the beef, bacon and vegetables in a casserole or heavy braising pot, preferably enamelled cast iron.
Add the tomato paste to the hot sauté pan and cook briefly. Add wine and bring to the boil. Pour this over the beef, add the herbs, cinnamon stick and orange zest and enough stock to come halfway up the pot. Bring back to the boil. Cover with a paper lid and a tight fitting lid. Braise in a moderate oven 160˚C/Gas Mark 3 to low oven 150˚C/Gas Mark 2 until tender, 3-4½ hours (depending on size). Pour off the liquid, allow to settle.
Skim the fat off the top (keep for roast potatoes). Remove the herbs and bones from the pot if you wish. Bring back to the boil. Thicken the juices with a little roux if desired. Taste and correct seasoning. Add back into the pot. Scatter with coarsely chopped parsley
