- For the beef:
- 50ml vegetable oil
- 8 beef short-ribs (about 125g each)
- 1 carrot, roughly chopped
- 1 stick celery, roughly chopped
- 1/2 leek, roughly chopped
- 1/2 onion, roughly chopped
- 25g button mushrooms, sliced
- 1 garlic clove, chopped
- 25g smoked streaky bacon, diced
- 1 sprig of thyme
- 1 bay leaf
- 250ml Crozes-Hermitage red wine
- 250ml Chicken Stock
- 375ml Brown Chicken Jus
- For the shallot purée:
- 60g unsalted butter
- 300g shallots, finely sliced
- 50ml double cream
- 200ml Chicken Stock
- sea salt and freshly ground white pepper
- For the honey-roast parsnips:
- a little olive oil, for cooking
- 2 large parsnips, peeled, core removed and cut into 8cm batons
- 1 teaspoon honey
Slow-cooked short-rib of beef with shallot purée, honey-roast parsnips and hermitage wine sauce
Warren Geraghty
22nd April 2015
Slow-cooked short-rib of beef with shallot purée, honey-roast parsnips and hermitage wine sauce
As an incredibly popular meat within the UK, beef recipes are vast and varied. With a range of beef cuts to consider as well as cooking methods and flavour pairings, beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! Serves 4.
Ingredients
Method
For the beef:
Heat about half of the vegetable oil in a heavy-based pan over a high heat.
Seal the beef on all sides until caramelised – do this in small batches as it will stop the pan losing temperature and the beef from stewing.
Once all the beef is coloured, transfer it to a casserole.
Add the remaining oil to the pan, then add the chopped vegetables, sliced mushrooms, garlic and bacon and cook until caramelised.
Transfer this mixture into the casserole along with the herbs.
Pour the wine into the pan and let it bubble, stirring and scraping the base of the pan with a wooden spoon to deglaze it.
Pour this over the beef, then pour over the chicken stock and jus and bring to the boil.
Cover with a tight-fitting lid, transfer the casserole to an oven preheated to 110°C/Gas Mark 1/4 and cook for 2–21/2 hours or until the beef is tender.
Remove from the oven and leave it to cool in the casserole.
Once cooled, remove the beef from the dish and place it in a small tray.
Strain the liquid through a fine sieve into a saucepan, then bring to the boil and cook over a medium heat until it has reduced enough to coat the back of a spoon.
Add the beef to the sauce and heat through, basting until it is nicely glazed all over.
Meanwhile, make the shallot purée:
Melt the butter in a pan, add the shallots and sweat gently for 1 hour until soft and golden brown.
Add the cream and stock and cook for a further 5 minutes, then purée in a blender or food processor.
Pass the purée through a fine sieve and season to taste.
In the meantime, prepare the honey-roast parsnips:
Heat a little olive oil in an ovenproof frying pan until very hot.
Add the parsnips and cook for 2–3 minutes until they start to caramelise, then transfer the pan to an oven preheated to 200°C/Gas Mark 6 and roast for 3 minutes.
Season and stir the parsnips, then roast for a further 3 minutes.
Pour over the honey and continue to cook for another 3 minutes.
Divide the shallot purée between 4 serving plates.
Add the parsnips and lay 2 ribs alongside.
Finally spoon the sauce around the dish.
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