Slow-cooked Short Rib with Beetroot Purée

Slow-cooked Short Rib with Beetroot Purée

3.0 5 ratings

Prep. 25 min

Total 10 h 30 min

2 portions

Ingredients

Slow-cooked Beef Short Rib

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

Beetroot Purée

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

Cippolini Onions

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

Serving

sunflower oil
1 tsp

Difficulty

advanced

Nutrition per 1 portion

Sodium 2262.6 mg

Protein 53.6 g

Calories 5212 kJ / 1245.7 kcal

Fat 102.5 g

Fibre 4.1 g

Saturated Fat 46.8 g

Carbohydrates 25.8 g

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