The perfect dish for cold winter nights, this beef braise is meltingly tender and full of warming spices. Enriched with earthy porcini mushrooms and smoky La Chinata paprika, this is ultimate comfort food when served with creamy polenta or mashed potatoes.

Serves 4

1½ tsp freshly ground black pepper
1 tsp salt
1½ tsp ground coriander
1½ tsp ground ginger
1½ tsp La Chinata sweet smoked paprika
½ tsp ground cloves
½ tsp Pons hot smoked paprika flakes
6-8 beef short ribs
2 Tbsp extra virgin olive oil (EVO)
1 onion, sliced
1 carrot, peeled and sliced
2 celery stalks, sliced
2 cloves garlic, peeled and sliced
2 cups red wine
1½ cups Sabato beef stock
30g Gigante dried porcini mushrooms, soaked in hot water 

Preheat the oven to 160°C.

Heat a large casserole dish to medium-high heat.

Combine spices and rub over the beef ribs. Pour EVO in the casserole dish and brown the short ribs all over, being careful not to burn the spices.

Remove from the dish. Add the vegetables to the dish and cook for 8 minutes before adding the wine and cooking for another 8 minutes.

Place the ribs back in the dish along with the stock and porcini mushrooms in their soaking liquid. Place in the oven and cook for 3 hours until the meat is tender and almost falling off the bone.

Serve alongside polenta or mashed potatoes.

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