Braised Beef Short Ribs with Beetroot and Blackberry

24 Sept

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

Calories~708 kcal

Protein~32 g

Carbs~31 g

Fat~49 g

Fiber~7 g

Sugar~13 g

Calories~4,250 kcal

Protein~190 g

Carbs~185 g

Fat~295 g

Fiber~40 g

Sugar~75 g

Method

Step 1
Preheat the oven to 170°C/150°C fan/gas 4. Put the flour in a shallow bowl, season the ribs and dredge in the flour.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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 200°C/180° 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.

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