Recipes
Date posted: 02/12/2020
Ingredients
| English beef short rib portion | 10 pce |
| Maldon Sea Salt organic | 10g |
| Everyday Favourites cracked black peppercorn | 1g |
| Everyday Favourites plain white flour | 40g |
| La Espanola pure olive oil glass | 60ml |
| Garlic | 30g |
| Cirio tomato purée | 40g |
| Black Sheep ale | 2pce |
| Major beef stock base | 80g |
| Thyme | 10g |
| Bay leaves | 2g |
Method
- Remove the short rib portions from the fridge for 1 hour.
- Mix the salt, black pepper and flour together.
- Heat the oil in roasting tin, dust the ribs in the flour mix and seal in hot oil until caramelised on the outside.
- Cut the garlic bulb in half and add this to the roasting tin along with any vegetables you may want to use.
- Add tomato puree and stir in until cooked out, then deglaze with the ale.
- Make the beef stock up as per instructions and add to the beef.
- Add the thyme & bay leaves and then cover and cook for 2-3 hours or until the meat is tender and the sauce has reduced.
- Remove the beef from the sauce, reduce if needed and serve with the beef.