Name: Braised Beef Short Ribs With Beer, Salsify And Bashed Neeps
Yield: 4

Ingredients

for ribs
2kg (4lb 4oz) beef short ribs, cut to about 10cm (4”) in length and cut them through the bones
2 onions, peeled and roughly chopped
2 sticks of celery, roughly chopped
1 carrot, peeled and roughly chopped
2 tbsp flour
1tsp tomato purée
330ml (11½floz) Innis and Gunn beer
2 litres (3½pt) beef stock
3 garlic cloves, peeled and chopped
1 bay leaf
few sprigs of thyme
5 black peppercorns
for salsify
6-8 sticks of salsify, peeled
25g (1oz) butter
1tbsp chopped parsley
for bashed jeeps
400g (14oz) turnips, peeled and cut into chunks
50g (2oz) butter

Introduction

Well known for his commitment to seasonal British food as shown in his cookery books and restaurants, Mark Hix made his name as Chef Director at Caprice Holdings, and opened his first restaurant in 2008. He is one of the UK’s most knowledgeable individuals concerning food providence.

Method

Pre-heat the oven to 220°C/Gas mark 7.
Season and scatter 1tbsp of the flour on the beef ribs.
Place them in a roasting tray in the oven with the onion, celery and carrot for 30-40 minutes, turning every so often until nicely browned.
Transfer the vegetables and ribs to a heavy-bottomed saucepan, leaving any fat in the pan.
Add the rest of the flour and tomato purée to the roasting pan and stir over a low heat on top of the stove for a minute.
Gradually add the beer and beef stock, stirring well to avoid lumps forming.
Bring to the boil and add to the pan with the ribs and vegetables.
Add the bay leaf, thyme and peppercorns, season, cover and simmer gently for 1½ -2 hours, or until the meat is tender. Check it by removing a piece from the pot, it should be almost falling off the bone without being too soft.
Remove the ribs and vegetables from the sauce and continue simmering the sauce until it thickens to a rich gravy-like consistency.