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Taste Of The Week: Braised Beef, Pearl Onion Jus, Tenderstem Broccoli & Champ

To get an insight into the recipe, Alan Morrissey was joined by Ryan Fitzpatrick, from Wild Catering.

Braised Beef Short Rib with Creamy Champ Potatoes and Tenderstem broccoli

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Braised Beef Ribs

Ingredients:
– 1.5 kg beef short ribs
– Salt and pepper (to taste)
– 30 ml olive oil
– 150 g onion, chopped
– 100 g carrots, chopped
– 100 g celery, chopped
– 4 cloves garlic, minced (about 12 g)
– 500 ml beef broth
– 250 ml red wine (optional)
– 30 g tomato paste
– 3 sprigs fresh thyme (or 1 tsp dried thyme)
– 1 bay leaf

Instructions:

1. Preheat Oven: Preheat your oven to 163°C (325°F).

2. Season Ribs: Season the beef ribs with salt and pepper.

3. Sear Ribs: In a large Dutch oven, heat the olive oil over medium-high heat. Sear the beef ribs on all sides until browned (about 4-5 minutes per side). Remove and set aside.

4. Sauté Veggies: In the same pot, add the onion, carrots, and celery. Cook for about 5-7 minutes. Add garlic and cook for another minute.

5. Deglaze: Pour in the red wine (if using) and scrape the bottom of the pot. Let it simmer for a couple of minutes.

6. Add Other Ingredients: Stir in beef broth, tomato paste, thyme, and bay leaf. Bring to a simmer.

7. Braise Ribs: Return ribs to the pot, cover, and transfer to the oven. Braise for 2.5 to 3 hours or until tender.

8. Rest and Serve: Let the ribs rest for a few minutes before serving. Strain the liquid and thicken a small portion with Bisto onion gravy

Creamy champ Potatoes

Ingredients:
– 900 g russet or Yukon gold potatoes, peeled and cubed

Scallions to taste
– 115 g unsalted butter
– 120 ml heavy cream

Salt (to taste)

– Pepper (to taste)

Instructions:

1. Boil Potatoes: Place cubed potatoes in a pot, cover with cold water, and add salt. Bring to a boil and cook until tender (about 15-20 minutes).

2. Drain and Steam Dry: Drain potatoes and return to the pot to steam dry for a minute.

3. Mash Potatoes: Add butter and heavy cream. Mash until smooth.

4. Season: Season with salt, pepper and scallions to taste.

Tenderstem broccoli

Trim the ends and saute in a hot frying pan with a little bit of oil until just cooked. With a little bit of bite left in them.

You can listen to the full interview below

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