Spiced beef short-rib slow-cooked in stout and treacle, simple parsley and shallot salad.
- 1 block beef short rib, bone in
- 1.5 litres beef stock
- 500ml stout
- 100ml treacle
- 4 tbsp ground allspice
- 200ml orange juice
- 2 tbsp whole black peppercorns
- 1 tbsp grated nutmeg
- 1 tbsp cloves
- 2 onions, quartered with skin on
- 1 head garlic, halved
- Handful chives, chopped
Parsley and Shallot Salad
- Handful parsley
- Handful rocket leaf
- 4 shallots
- 50ml red wine vinegar
- 50g sugar
- 50ml water
- Olive oil
- Season the beef short rib on all sides. Caramelise over a high heat getting as much colour as possible. Remove the meat. Add the onions tp the pot and caramelise on all sides. Return the beef to the pot.
- Place the allspice, nutmeg and cloves in a pan and toast, blend to a powder.
- Add the spice blend to the pot along with the garlic head. Add the stout and orange juice and reduce by half, then add the treacle and beef stock.
- Bring the liquid to the boil, place a lid on, then cook in the oven for 3 hours at 150c until the meat has become soft but remains on the bone.
- Remove the meat carefully from the liquid and place on a clean serving plate.
- Strain the liquid into a pan and reduce until a sauce consistency is formed, add a few knobs of butter at the end to create a shine. Adjust the seasoning and pour this over the top of the short rib.
- Garnish with chopped chives, cracked black pepper, sea salt, and the remaining spice blend. Serve in the middle of the table to share.
- To make the salad, slice the shallots thinly. Bring the vinegar, sugar and water to the boil and pour on top, allow to chill.
- Dress the parsley stalks and rocket with olive oil and some salt. Finish with the pickled shallot and serve alongside the beef with some roast potatoes and butter.