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Braised Jacob’s Ladder Beef with Wild Mushrooms and Pancetta

Slow-cooked beef short ribs in red wine and veal jus, served with creamy mash, wild mushrooms, and glazed baby carrots.

BeefMain CourseGluten FreeSlow Cooked
Estimated Nutrition
Calories
1965
kcal / serving
7860 kcal total
Carbs
46.3g
per serving
185.2 g total
Fat
155.1g
per serving
620.4 g total
Protein
85.1g
per serving
340.5 g total
Cook Time
180
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
25
g
Sugar
CondimentsSauces
600
ml
Veal Jus
Dairy
50
g
Butter
for mushrooms
100
g
Butter
for mash
200
ml
Double Cream
50
g
Butter
for carrots
Liquids
300
ml
Red Wine
Meat
4
piece
Beef Short Rib
Jacob’s Ladder pieces
300
g
Pancetta
cut into lardons
NutsSeeds
3
clove
Garlic
finely chopped
2
sprig
Rosemary
2
sprig
Thyme
29.6
ml
Parsley
chopped
1
tsp
Salt
OilsFats
59.2
ml
Olive Oil
Vegetables
400
g
Shallots
whole baby shallots
400
g
Tomatoes
chopped
400
g
Wild Mushrooms
500
g
Potatoes
King Edward, peeled and cut into chunks
500
g
Baby Carrots
bunches

Method

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