We’ve taken classic winter comfort food and gave it a gourmet twist. This beef short rib in stout with harvest veggies is the perfect winter warmer meal.
Beef short rib in stout with harvest veggies
- 15ml (1 tbsp) oil
- 1,5kg beef short rib
- 1 carrot, peeled and chopped
- 1 parsnip, peeled and chopped
- 1 butternut, peeled and chopped
- 1 onion, peeled and chopped
- 15ml (1 tbsp) tomato paste
- 2 garlic cloves, crushed
- 4 cinnamon sticks
- grated zest and juice of 1 orange
- 30ml (2 tbsp) cake flour
- salt and freshly ground black pepper, to taste
- 2 x 375ml milk stout beer
- 30ml (2 tbsp) dark brown sugar
- 750ml (3 cups) good-quality beef stock
Heat the oil and seal the meat in a deep ovenproof dish. Remove the meat and set aside.
In the same dish, add the carrot, parsnip, butternut and onion. Cook over medium heat until soft. Add the tomato paste, garlic, cinnamon, orange zest, flour and season.
Add the stout, orange juice, sugar and the stock and stir well until a sauce is formed. Return the meat to the dish, cover and cook over low heat until the meat is tender, about 2 – 3 hours.
Skim the fat and thicken the sauce with a little extra flour if necessary. Serve with samp or pearl barley.
TO DRINK: Beef needs a robust red, like rich and peppery Grande Provence Shiraz