• 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

    Serves: 4 – 6
    Cooking Time: 3 hours 10 mins

    Ingredients

    • 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

    Instructions

    1

    Heat the oil and seal the meat in a deep ovenproof dish. Remove the meat and set aside.

    2

    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.

    3

    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.

    4

    Skim the fat and thicken the sauce with a little extra flour if necessary. Serve with samp or pearl barley.

    Notes

    TO DRINK: Beef needs a robust red, like rich and peppery Grande Provence Shiraz

     

     

     

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