Taste Of The Week: Braised Beef, Pearl Onion Jus, Tenderstem Broccoli & Champ

Clare FM

To get an insight into the recipe, Alan Morrissey was joined by Ryan Fitzpatrick, from Wild Catering. Braised Beef Short Rib with Creamy Champ Potatoes and Tenderstem broccoli Braised Beef Ribs Ingredients: - 1.5 kg beef short ribs - Salt and pepper (to taste) - 30 ml olive oil - 150 g onion, chopped - 100 g carrots, chopped - 100 g celery, chopped - 4 cloves garlic, minced (about 12 g) - 500 ml beef broth - 250 ml red wine (optional) - 30 g tomato paste - 3 sprigs fresh thyme (or 1 tsp dried thyme) - 1 bay leaf Instructions: 1. Preheat Oven: Preheat your oven to 163°C (325°F). 2. Season Ribs: Season the beef ribs with salt and pepper. 3. Sear Ribs: In a large Dutch oven, heat the olive oil over medium-high heat. Sear the beef ribs on all sides until browned (about 4-5 minutes per side). Remove and set aside. 4. Sauté Veggies: In the same pot, add the onion, carrots, and celery. Cook for about 5-7 minutes. Add garlic and cook for another minute. 5. Deglaze: Pour in the red wine (if using) and scrape the bottom of the pot. Let it simmer for a couple of minutes. 6. Add Other Ingredients: Stir in beef broth, tomato paste, thyme, and bay leaf. Bring to a simmer. 7. Braise Ribs: Return ribs to the pot, cover, and transfer to the oven. Braise for 2.5 to 3 hours or until tender. 8. Rest and Serve: Let the ribs rest for a few minutes before serving. Strain the liquid and thicken a small portion with Bisto onion gravy Creamy champ Potatoes Ingredients: - 900 g russet or Yukon gold potatoes, peeled and cubed Scallions to taste - 115 g unsalted butter - 120 ml heavy cream Salt (to taste) - Pepper (to taste) Instructions: 1. Boil Potatoes: Place cubed potatoes in a pot, cover with cold water, and add salt. Bring to a boil and cook until tender (about 15-20 minutes). 2. Drain and Steam Dry: Drain potatoes and return to the pot to steam dry for a minute. 3. Mash Potatoes: Add butter and heavy cream. Mash until smooth. 4. Season: Season with salt, pepper and scallions to taste. Tenderstem broccoli Trim the ends and saute in a hot frying pan with a little bit of oil until just cooked. With a little bit of bite left in them Photo(C): Clare FM