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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
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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

Nutrition per 1 portion

Calories 1245.7 kcal / 5212 kJ
Protein 53.6 g
Fat 102.5 g
Carbohydrates 25.8 g
Fibre 4.1 g
Saturated Fat 46.8 g
Sodium 2262.6 mg

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UK and Ireland

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