Читать книгу Great Family Food - Kevin Dundon - Страница 33

sunflower oil, for frying

16 short beef ribs

2 carrots, peeled and cut into chunks

1 large onion, peeled and sliced

5 garlic cloves, peeled

2-3 fresh thyme sprigs

1 x 400g/14oz tin of chopped tomatoes

350ml/12fl oz/1¹/₂ cups red wine

200ml/7fl oz/generous ³/₄ cup beef stock

Horseradish Mash:

6 large potatoes, peeled and cut into chunks

milk

50g/2oz /¹/₂ stick butter

1 tsp creamed horseradish

1 Preheat the oven to 150°C/300°F/Gas Mark 2.

2 Heat a little oil in a large roasting tin and seal the short ribs on each side until they are nicely browned off. Add in the vegetables and garlic and stir to coat them lightly. Next, pop in the thyme sprigs and add the chopped tomatoes, red wine and beef stock. Bring the mixture to the boil, then transfer the tray to the oven for 2¹/₂ hours.

3 Boil the potatoes in salted water until they are tender. Strain off the water, return the saucepan to the hob and steam for a few minutes. Mash with a little milk and butter (add gradually as you do not want the mash to become sloppy) and mix in the creamed horseradish.

4 Remove the ribs from the oven and serve with the creamy horseradish mash.