How to cook all Disney Dreamlight Valley recipes
Slow-braised Beef Short Ribs: A Lazy Sunday Feast With Beetroot And Blackberry
Lazy Sundays call for low-effort, high-reward cooking – and these slow-braised short ribs are exactly that (Gareth Morgans)
Looking for a lovely dish for a lazy Sunday? You can't go wrong with braised beef short ribs with beetroot and blackberry, from MasterChef runner-up Omar Foster.
"Low and slow braising with vibrant, earthy beets and sweet blackberries transforms flavoursome short ribs into meltingly soft meat – while you sit back and relax," he says. "You can serve the ribs whole or shred the meat to make it go further. Or buy two packs and freeze the leftovers."
Serves: 4
Prep time: 20 minsCook time: 4 hrs 30 mins
Ingredients:
20g plain flour
1 (900g) pack frozen British beef short ribs, defrosted (approx 3 ribs in a pack)
2 tbsp olive oil
1 red onion, roughly chopped
3 garlic cloves, roughly chopped
2 tbsp chopped rosemary
150g raw beetroot (approx 2-3), peeled and roughly chopped
150g frozen blackberries
500ml beef stock, hot
500ml beetroot juice
2 tbsp dark soy sauce
1 celeriac, peeled and cut into 3 cm cubes
50ml whole milk (or use almond milk)
50g unsalted butter
200g kale, stalks removed
1 tbsp olive oil
50g flaked almonds
Method:
1. Preheat the oven to 170C/150C fan/gas 4. Put the flour in a shallow bowl, season the ribs and dredge in the flour.
2. Heat the oil in a medium frying pan over a high heat, add the ribs and sear for 3-4 mins on each side.
3. Meanwhile, put the red onion, garlic cloves, chopped rosemary, beetroot and blackberries into a snug-fitting casserole dish. Combine the stock, beetroot juice and soy sauce in a jug.
4. Place the ribs on top of the veg in the casserole dish, then pour in the liquid. Cover and braise in the oven for 3½ hrs. Remove the lid and cook for 30 mins more.
5. For the smashed celeriac, cook the cubed celeriac in a pan of boiling salted water for 15 mins or until soft. Drain and return to the saucepan over a medium heat with the milk and butter; then roughly mash. Keep warm until needed.
6. Put the kale in an ovenproof dish with the oil; massage it for a couple of mins to soften, then toss in the almonds. Put the kale in the oven just as you're taking out the beef, increasing the temperature to 200C/180C fan/gas 6, and cook for 8 mins or until the kale is crispy and the almonds golden. Serve the beef spooned over the smashed celeriac with the crispy kale and almonds.
Recipe from OcadoLife at Ocado.Com
Slow-braised Beef Short Ribs: A Lazy Sunday Feast With Beetroot And Blackberry
Your support helps us to tell the storyRead more
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference. Read moreLooking for a lovely dish for a lazy Sunday? You can't go wrong with braised beef short ribs with beetroot and blackberry, from MasterChef runner-up Omar Foster.
"Low and slow braising with vibrant, earthy beets and sweet blackberries transforms flavoursome short ribs into meltingly soft meat – while you sit back and relax," he says. "You can serve the ribs whole or shred the meat to make it go further. Or buy two packs and freeze the leftovers."
Serves: 4
Prep time: 20 minsCook time: 4 hrs 30 mins
Ingredients:
20g plain flour
1 (900g) pack frozen British beef short ribs, defrosted (approx 3 ribs in a pack)
2 tbsp olive oil
1 red onion, roughly chopped
3 garlic cloves, roughly chopped
2 tbsp chopped rosemary
150g raw beetroot (approx 2-3), peeled and roughly chopped
150g frozen blackberries
500ml beef stock, hot
500ml beetroot juice
2 tbsp dark soy sauce
1 celeriac, peeled and cut into 3 cm cubes
50ml whole milk (or use almond milk)
50g unsalted butter
200g kale, stalks removed
1 tbsp olive oil
50g flaked almonds
Method:
1. Preheat the oven to 170C/150C fan/gas 4. Put the flour in a shallow bowl, season the ribs and dredge in the flour.
2. Heat the oil in a medium frying pan over a high heat, add the ribs and sear for 3-4 mins on each side.
3. Meanwhile, put the red onion, garlic cloves, chopped rosemary, beetroot and blackberries into a snug-fitting casserole dish. Combine the stock, beetroot juice and soy sauce in a jug.
4. Place the ribs on top of the veg in the casserole dish, then pour in the liquid. Cover and braise in the oven for 3½ hrs. Remove the lid and cook for 30 mins more.
5. For the smashed celeriac, cook the cubed celeriac in a pan of boiling salted water for 15 mins or until soft. Drain and return to the saucepan over a medium heat with the milk and butter; then roughly mash. Keep warm until needed.
6. Put the kale in an ovenproof dish with the oil; massage it for a couple of mins to soften, then toss in the almonds. Put the kale in the oven just as you're taking out the beef, increasing the temperature to 200C/180C fan/gas 6, and cook for 8 mins or until the kale is crispy and the almonds golden. Serve the beef spooned over the smashed celeriac with the crispy kale and almonds.
Recipe from OcadoLife at Ocado.Com
The Classic Comfort Dish That Ina Garten Says 'May Be My Favorite Recipe Ever'
When the weather turns cold, or life gets stressful, there's nothing quite like comfort food to make you feel better. But who said comfort food has to be basic? Ina Garten has her favorite, and it might make you re-think comfort food can be.
What I love most about this recipe is that it's surprisingly easy. Instead of standing over the stove, dodging splattering oil while searing short ribs, you can roast them in the oven instead. Less mess, same delicious results. As Ina would say, "How easy is that?"
Get the recipe: Ina Garten's Wine-Braised Short Ribs
😋😋 SIGN UP to get delicious recipes, handy kitchen hacks & more in our daily Pop Kitchen newsletter 🍳🍔
What's So Great About Ina Garten's Wine-Braised Short Ribs?This is one of those recipes that feels fancy but requires minimal effort. You can also make it a day ahead, which means it's perfect for stress-free entertaining or for a wonderful Monday night meal when you just want to escape with a glass of wine and some good food without venturing to a restaurant.
When it's time to serve, just reheat the short ribs while you roast some broccoli for a side dish or cook polenta to make the meal even cozier.
Related: I Tried Ina Garten's Famous Chocolate Cake and It's the Love of My Life
How to Make Ina Garten's Wine-Braised Short RibsYou can get the full recipe right here on the Parade site, but you'll need bone-in beef short ribs, olive oil, kosher salt, black pepper, leeks, celery, yellow onions, carrots, garlic, dry red wine (such as Burgundy, Côtes du Rhône, or Chianti), unsalted beef stock, canned crushed tomatoes, Guinness and fresh thyme.
Start by preheating the oven to 425°. Place the short ribs on a sheet pan, brush with olive oil and season generously with salt and pepper. Roast for 20 minutes, then remove from the oven. Lower the oven temperature to 325°.
While the ribs are roasting, heat some olive oil in a large Dutch oven over medium heat. Add the leeks, celery, onions and carrots, and cook for about 20 minutes, stirring occasionally. Add the garlic and cook for another minute.
Pour in the red wine, bring it to a boil, and let it simmer for about 10 minutes until the liquid reduces slightly. Then, add the beef stock, crushed tomatoes, Guinness, thyme and more salt and pepper. Add the roasted short ribs to the pot, making sure to include any juices from the sheet pan.
Bring everything to a boil, cover the pot and place it in the oven for one hour. Then, uncover and continue cooking for another hour until the meat is fork-tender.
Once the short ribs are done, transfer them to a plate. Discard the thyme bundle and any bones that have separated from the meat. Simmer the sauce on the stovetop for about 20 minutes, skimming off any excess fat.
Return the short ribs to the pot, warm them through and adjust the seasoning if needed. Spoon the short ribs and sauce over grits, polenta or even mashed potatoes. Make sure to have extra sauce on the side because you'll want to drizzle it over everything!
This dish is pure comfort food. The beef becomes melt-in-your-mouth tender, the sauce is rich and complex and the whole thing feels like a meal worth savoring, even on hectic days.
Up Next:
Related: The Classic Comfort Dish That Martha Stewart Calls Her 'Favorite Food'
Comments
Post a Comment