A real winter warmer using short rib of beef, a cheaper cut of beef that is succulent and soft when cooked slowly with wine or in this case stout/Guinness.
Serves 4
Ingredients
- 1 tbsp. olive oil
- 1 kg of Beef short ribs
- 1 onion – diced
- 3 cloves of garlic – finely sliced
- 3 carrots – chunked
- 100g Chestnut Mushrooms sliced
- Handful of dried forest mushrooms
- 2 tbsps. plain flour
- S&P
- 1 tbsp. tomato puree
- 750 ml of Guinness or any other stout
- 1 Bay leaf
- 1 each of thyme, parsley and rosemary (tied together to forma bouquet de garne)
Heat the oil in a large casserole and brown the ribs, you may have to do this in batches. Remove and put aside. Then fry the onions and carrots for about 5 minutes, then add the garlic and fresh mushrooms again fry for another 5 minutes, before stirring in the flour.
Pour in the Guinness, put the meat back in, with all the other ingredients, stir (if possible), bring to the boil and reduce the heat so it is just simmering, put on the lid and leave for at least 2 and a half hours. Read a book, play guitar or do some other hobby or your choice until the meat is tender and should be falling off the bone.
Serve with some simple greens, such as Kale and some Mashed Potato.
Cooked Saturday 12th January 2019.
1001aubergine 