Slow-cooked Short Rib with Beetroot Purée
TM6

Slow-cooked Short Rib with Beetroot Purée

3.0 (5 ratings)

Ingredients

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

Nutrition
per 1 portion
Calories
5212 kJ / 1245.7 kcal
Protein
53.6 g
Carbohydrates
25.8 g
Fat
102.5 g
Saturated Fat
46.8 g
Fibre
4.1 g
Sodium
2262.6 mg

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