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Braised Beef Short Ribs with Salsify and Bashed Neeps
Slow-cooked beef short ribs in a rich beer gravy served with buttery salsify and mashed turnips.
Dinner
Beef
Vegetables
Slow-Cooked
Grains And Cereals
Estimated Nutrition
Calories
1213
kcal / serving
4852 kcal total
Carbs
28.1
g
per serving
112.4 g total
Fat
80.7
g
per serving
322.8 g total
Protein
87.1
g
per serving
348.5 g total
Cook Time
150
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
2
tbsp
Flour
divided use
CondimentsSauces
1
tsp
Tomato Purée
Dairy
25
g
Butter
for salsify
50
g
Butter
for mashing neeps
Liquids
330
ml
Beer
bottled ale or beer
2
l
Beef Stock
Meat
2
kg
Beef Short Ribs
cut through the bone to 10cm lengths
NutsSeeds
1
unit
Salt
to taste
1
unit
Black Pepper
freshly ground, to taste
1
unit
Bay Leaf
1
bunch
Thyme
fresh sprigs
3
clove
Garlic
roughly chopped
5
unit
Black Peppercorns
whole
1
tbsp
Parsley
chopped
Vegetables
2
unit
Onion
roughly chopped
2
stick
Celery
roughly chopped
1
unit
Carrot
roughly chopped
6
stick
Salsify
cut into 2.5cm pieces
400
g
Turnips
or swede, cut into chunks
Method
1
Preheat your oven to 220°C.
2
Season ribs with salt and pepper, dust with half the flour, and roast with vegetables for 40 minutes until brown.
3
Transfer ribs and vegetables to a heavy saucepan, discarding excess fat from the tray.
4
Whisk remaining flour and tomato purée into the roasting tray, then stir in beer and stock and boil.
5
Pour gravy over ribs, add herbs and garlic, and simmer gently for 1.5 to 2 hours until tender.
6
Discard vegetables from the pan and reduce the sauce until it reaches a thick gravy consistency.
7
Boil salsify in salted water for 8 minutes until tender.
8
Drain salsify and toss with 25g butter, parsley, and seasoning.
9
Boil turnip chunks in water for 15 minutes until tender.
10
Drain turnips, add 50g butter, and mash into a smooth purée.
11
Reheat ribs in the sauce and serve alongside the bashed neeps and salsify.