Slow-cooked Short Rib with Beetroot Purée

Slow-cooked Beef Short Rib

• 50 g carrot, peeled, cut in pieces (3 cm)
• 20 g shallot, halved
• 35 g leek, white part only
• 35 g sunflower oil
• 250 g beef meat pieces, sinew free
• 400 g beef short ribs (2 x 200 g pieces)
• 1200 g water
• 1 tsp cornflour, mixed with 1 tsp water (optional)

Beetroot Purée

• 150 g raw beetroot, peeled, cut in pieces (3 cm)
• 20 g red wine
• 80 g beetroot juice
• 10 g apple cider vinegar
• 10 g caster sugar

Cippolini Onions

• 1000 g water
• 50 g unsalted butter, diced
• 10 g salt
• 3 cippolini onions (approx. 70 g each), peeled
  or spring onions, large, white bulb only

Serving

• 1 tsp sunflower oil