Recipes
Date posted: 26/09/2017
Ingredients
| Slow-cooked beef short ribs | 10 |
| Red onions (cut into 6 wedges) | 4 |
| La Espanola refined olive oil (tin) | 70ml |
| Garlic cloves | 10g |
| Maldon sea salt | 6g |
| Everyday Favourites cracked black pepper | a pinch |
| Pomegranate syrup | 100ml |
| Everyday Favourites whole hand pitted dates | 180g |
| Everyday Favourites bay leaves | 2 |
| Everyday Favourites red wine vinegar | 40ml |
| Soft brown sugar | 40g |
| Pine nuts (toasted) | 60g |
| Crespo pitted green olives | 100g |
| Potatoes mids (cut in ½) | 250g |
| Capers surfines | 40g |
Method
- Pre-cook the short rib in the water bath for 48 hours until tender, once cooked remove and sear in a very hot pan to get a caramelized colour and texture then set to one side
- Heat a deep pan and add the olive oil. Add the onions and cook until browned and golden in colour
- Add the garlic and continue to cook for 3-4 minutes
- Add the salt, bay leaf, sugar and red wine vinegar. Cook until the vinegar has evaporated and a sticky glaze has been achieved, then add the pomegranate syrup
- Add the jus and continue to simmer - then add the dates, beef short rib and continue to cook for a further 10 minutes
- Then gently stir in the potato, pine nuts, green olives and capers
- Reduce the sauce until glossy. Serve on your desired plate and spoon over the sauce and garnish