Comforting Spoon Food…
These are fall of the bone succulent and so deep in flavour, hardly any effort for maximum return, a gorgeous dinner with the oven doing all the work, served with decedent buttery mashed potato and for me a creamy horseradish side.
I served these short ribs with Jack Daniels sweet potato baked mash and a jalapeño creamed corn, a really Sunday feast.
Ingredients
(serves 4)
Ribs
4 short ribs on the bone
50ml veg oil
2 marrow bones
1 onion roughly chopped
1 whole bulb garlic halved
3 carrots chunky chopped
2 ribs celery roughly chopped
1 leek roughly chopped
2 sprigs of fresh rosemary
3 sprigs of fresh thyme
1/2 small bunch fresh parsley
10 whole black peppercorns
1 Knorr beef jelly stock pot
600ml water
2 bottles red wine
ButteryMashed Potatoes
1 kg floury potatoes
250g salted butter
1 tsp white wine vinegar
Sea salt
Black pepper
The Ribs
Pre heat your oven to 180 C / 355 F.
In a cast iron skillet heat the oil medium hot and sear the short ribs on all side for a couple of minutes, remove and place in a dutch pan / casserole pan with a lid.
Add the rest of all the ingredients to the pan. Pop on the lid and place in the oven for 1 hour at 180 C / 355 F, then turn the oven down to 160 C / 310 F for a further 2-3 hours until the bone is falling away from the meat. Remove from the oven and leave to rest for 20 minutes.
Mashed Potatoes
Place the peeled potatoes in a large pan of seasoned cold water with salt and from bring to a boil, simmer until the potatoes are fork tender, drain, season with salt and pepper and leave to steam dry for 5 minutes. Place the butter in the pan and over a low heat partially melt, add the potatoes to the butter and mix, then off the heat mash the potatoes, taste for seasoning.
Serving the Ribs
Strain off the stock juice gravy. Place a short rib on your serving plates, I like to serve some of the braised carrots from the pan along with lots of gravy and of course that buttery mashed potato. I like to make a well in my mashed potatoes with the bottom of a ladle and fill that well with extra the gravy.
Jack Daniels Mashed Baked Potatoes
1 kg sweet potatoes peeled and halved
1/4 cup molasses brown sugar
1/2 cup Jack Daniels
200g butter
1 pinch grated nutmeg
Sea salt and black pepper
Place the potatoes in a pan of cold water and bring to a boil, cook until fork tender, drain and leave to steam for 5 minutes, place back in the pan along with the butter a generous pinch of salt, pepper and the nutmeg, mash well, add the sugar and Jack Daniels, stir to combine.
Tip out in to a baking dish and bake for 30 minutes at 170 C / 325 F until hot light and fluffy.
For extra fun stir in marshmallows before baking !
Creamed Jalapeño Corn
4 corn on the cobs boiled husks on
1 glug olive oil
1 knob of butter
1 small white onion finely diced
1 clove garlic finely diced
1/2 cup pickled jalapeños roughly chopped
500ml double / heavy cream
4 tbsp freshly chopped coriander
Fresh black pepper
Sea salt
Bring a large pan of seasoned water with salt to a boil, add the corn on the cob with husks still on, adds more flavour, simmer for 10-15 minutes until tender, drain and peel off the husks, slice off the corn kernel’s and reserve to one side.
Heat the olive oil and butter to a medium heat, add the onion and garlic, soften for 10 minutes next add the corn and cook for 10 minutes.
Add the jalapeños, cream and black pepper, bring to a gentle simmer for 5 minutes or so until the cream has slightly thickened, add the coriander, taste and season with salt if needed.
This can be served hot, warm or cold.
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