Slow-cooked and comforting, this is a supper you will be happy to stay at home for. Giving your time to make this for someone you love is the perfect way of showing you care.
Serves: 4 people
- 2 tbsp of rapeseed oil
- 1-1.5kg of beef short ribs (allow for one rib per person)
- 1 head of garlic (cut the whole head in half)
- 4 tbsp of plain flour
- 1 brown onion
- 2 large shallots
- 1 stick of celery, finely chopped
- 2 carrots
- 225g mushrooms
- Salt and pepper
- Sprig of rosemary and thyme
- 1 bay leaf
- ¼ tsp of chilli flakes
- 2 tbsp of tomato puree
- 2 tbsp of balsamic vinegar
- 1 tsp of Worcestershire sauce
- 300ml beer or stout
- 200ml beef stock (1 beef stock cube and 200ml boiling water)
- 2 squares of 70% cocoa chocolate
To make the mash:
- 2 large potatoes
- Half a cauliflower
- 2 tbsp of butter
- 3 tbsp of cream cheese
- 50g grated cheese
- Freshly-ground salt and pepper, to taste
- A dash of milk or double cream
- Put a thick-bottomed saucepan or cast-iron casserole onto the hob.
- Toss the meat in the flour.
- Add the rapeseed oil and heat before adding the floured meat and cooking in the hot oil until browned all over.
- Lift the meat onto a plate.
- Add the onion, shallots, carrots and celery to the pan and cook for about 10 minutes or until tender before adding the mushrooms and cooking until browned.
- Add the tomato puree and chilli flakes and stir gently.
- Add the vinegar, Worcestershire sauce, beer and beef stock, stir well and bubble for about 10 minutes.
- Add the rosemary, bay leaf, thyme and both halves of the head of garlic.
- Season well with salt and pepper, cover and simmer on the hob for about three hours, or, even better, transfer into a lidded ovenproof dish (if it's not already in one), put it nt the oven and bake for one hour at 180 degrees then reduce the temperature to 140 degrees and cook for about 6 hours.. This also cooks beautifully in a slow cooker.
- After about 2 1/2 hours, take the casserole out of the oven, stir, and add a little more beer if it looks a little dry. Add the squares of chocolate, stir again and pop it in the oven with the lid off for another half an hour.
- For the mash, peel and chop the potatoes. Put into a pan of water and bring to the boil. Simmer for about 15-20 minutes or until the potatoes are soft.
- Add the cauliflower and cook in the boiling water. Once the cauliflower has softened, drain and tip the potatoes and cauliflower into a large bowl.
- Add the butter and a little milk or double cream and mash well, then add the cream cheese and grated cheese and mash until smooth and creamy.
- Taste and season well.
- Serve the beef and mash together and enjoy!