I always feel like comfort food when its cold and wet so I decided I’d share with you one of my new favorite recipes. I cooked my beef in the oven but I’m sure it would work just as well in a slow cooker but just omit the water. Short rib is such a beautiful cut of meat and when braised for a few hours it just melts in your mouth. My vegetable mash is also a wonderful way to add more variety of vegetables to your plate. This is not a quick recipe but it is easy. Prep time is about 15 minutes while cooking time is 3 hours.
- 4 large Beef short ribs cut individually
- 1 red onion sliced
- 1 clove of garlic peeled and diced
- 4 carrots peeled and sliced
- 2 cups of red wine
- 1 tablespoon of balsamic vinegar
- A few small sprigs of thyme
- 2 tablespoons of tomato paste
- 1 cup of water
- 4 medium kumara (sweet potato) peeled and chopped
- 1/2 of a pumpkin peeled, seeded and chopped
- 2 parsnip peeled and chopped
- a knob of butter
- Salt and pepper to taste
- Preheat oven to 150 degrees celsius and line the bottom of your dish with the onions, garlic and carrots
- In a pan brown the short ribs on each side and then transfer to the dish
- with the pan still on the heat place the red wine, balsamic vinegar, thyme and tomato paste scraping the pan to release all the little tasty bits of collected beef. Stir for about a minute
- Add liquid to the dish and then enough water so that your dish is about 2/3 full
- Place tinfoil over the dish and pop into the oven for around 2 hours
- After 2 hours uncover the meat and cook for a further hour.
- In a pot combine the kumara, pumpkin and parsnip add water and boil until tender (around 30 mins)
- Once cooked, drain, add butter and then mash.
The meat should be tender enough that you can slice it with your fork and the vegetable mash is a nice change from mashed potatoes. Hope you like this recipe as much as we do!