Short rib "bourguignon" with spinach polenta

5.0 1 avaliação

Preparo 20min

Total 4h

6 portions

Ingredientes

Red wine sauce

extra virgin olive oil
20 g
brown onion cut into halves
1
celery cut into pieces
2 stalks
garlic cloves
2
Dutch baby carrots tops trimmed (see Tips)
1 bunch
tomato paste
50 g
Beef stock paste (see Tips)
10 g
dried bay leaves
2
red wine
750 g
canned chopped tomatoes
400 g
ground black pepper
2 pinches
pickling onions cut into halves
9

Beef short ribs

extra virgin olive oil
2 tbsp
beef short ribs
1800 g
sea salt to season
ground black pepper to season
pancetta diced (1 cm)
200 g
button mushrooms
200 g

Spinach polenta

polenta
200 g
unsalted butter
30 g
fresh baby spinach
120 g
water
800 g
sea salt
1 tsp
extra virgin olive oil
1 tbsp
unsalted butter
1 tbsp
fresh parsley leaves only, roughly chopped, to garnish
horseradish cream to serve (optional)

Dificuldade

fácil

Nutrição por 1 portion

Sódio 855.2 mg

Proteína 53.9 g

Energia 7181.3 kJ / 1716.4 kcal

Gordura 139.9 g

Fibra 6.7 g

Gordura saturada 57.9 g

Hidratos de carbono 36.9 g

Gosta desta receita?

Esta receita e mais de 100 000 outras estão esperando por você!

Registre-se e usufrua de 30 dias gratuitos. Inspire-se com o Cookidoo®. Sem compromisso.

Registe-se gratuitamente Mais Informações

Também apresentado em

Eating in 10 Receitas
Austrália e Nova Zelândia

Talvez você também goste...

Mostrar tudo

Roast beef with Yorkshires and gravy

3 h 15 min

Coq au vin blanc with mashed potato

1 h 50 min

Poached chicken with liquid stock

25 min

Rachel Shanks's Roast beef with Yorkshires and gravy

3 h 15 min

Shredded Lamb ragù

1 h 25 min

Wendy Crombie's Shredded chicken noodle salad

40 min

Lamb and fennel ragu

4 h 35 min

Jo Whitton's Wholesome meatball soup

50 min

Beef brisket chilli con carne

7 h

Salami, pea and corn fritters

40 min

Chicken meatballs in smoky tomato and eggplant sauce

50 min

Gozleme

1 h 40 min

Mostrar tudo