Beef Shortribs cooked in Crispy Chunchy Chilli Oil

Posted by petra08 on October 8, 2021 · 12 Comments 

The weather turned from Indian summer to autumn seemingly overnight. One week I was wearing a t-shirt at the market and the next a wind and waterproof jacket. It was much colder and my desire of comfort food kicked in big time.

I had a bag of La Ratte potatoes that I couldn’t wait to use. I was going to use them for Sunday dinner but I just couldn’t wait.

The amazing thing about La Ratte potatoes is that you can make mash using 50/50 potatoes and butter. I couldn’t actually bring myself use quite so much butter so I added oat milk as well and spiced it with salt and white pepper.

Potatoes needs a partner and this time the butcher at the market had beef shortribs, or Jacobs ladder as they are also called. Beef shortribs need to be cooked low and slow but some patience will give you the most tender, fall apart meat.

Crispy, crunchy Chilli oil, slow roasted beef shortribs

preparation time 10 minutes

cooking time 3-4 hours or until tender and falls off the bone

oven 150C

serves 3 people

Ingredients

• 3 bone shortribs
• 1 carrot, cubed fine
• 2 celery sticks, cubed fine
• 4 runnerbeans, sliced fine
• 1 red onion, sliced
• 1 bayleaf
• 1 sprig of rosemary
• 1 tbsp Cajun spice, I used my Heatonomy Cajun spice but use any spice mix that you prefer
• 3 tbsp Heatonomy Crispy Chunchy Chilli Oil
• 3 tbsp soy sauce
• 3 tbsp Shaoxing rice wine
• 3 dl or 1 1/2 cup of water
• Salt
• 2-3 heaped tsp corn starch

Chop the vegetables and place in an ovenproof dish on enough tinfoil to make a “lid”. Add the Soy sauce, Shaoxing rice wine, the bayleaf, rosemary and the water.

Rub the Cajun spice mix on to the shortribs and place them on top of the vegetables. Season with salt and add the Crispy Crunchy Chilli Oil.

Seal the tin foil but leave a small opening for the steam to get out and place in the oven. Check after 3 hours if the meat is tender, if not cook for an additional 30 minutes and check again.

When the meat is cooked let it rest for 20-30 minutes before serving.

Skim off most of the fat, strain the vegetables and herbs and place the liquid in a pan. Mix the corn starch with a little cold water and add to the liquid. If you want to add a little cream or creme fraiche but I liked the gravy as it was. Taste with salt and pepper.

Whilst the meat was cooking I made a a salsa to add crunch and acidity that could cut through the rich mash and beef.

Mango and Pomegranate Salsa

preparation time 10 minutes

cooking time 0 minutes

serves 3

Ingredients

• 1 ripe mango, cubed fine
• 1 small Pomegranate, seeds only
• juice of 1 lime
• a handful of coriander, chopped
• 1 red chilli, if you want a mild salsa remove the seeds
• 1 red onion, chopped fine
• 1 garlic clove, crushed
• Sea salt, to taste

Peel and cube the mango. Chop the coriander, the chilli and the red onion. Mix the ingredients and add the crushed garlic and the lime juice. Mix again and taste with sea salt.

I pan fried 1/4 sweetheart cabbage per person in butter, miso and shredded bresaola and braised it until cooked through.

By the time the beef was cooked and resting, the salsa was made and I was making the mash I knew it was going to hit my comfort food spot.

The meal turned out just as I had imagined, it screamed comfort food and I have to admit I couldn’t stop eating until it was all gone. I even swiped up the last of the mash potatoes with a finger but don’t tell anyone!

I am finally joining the lovely Angie’s blog party Fiesta Friday, this time as a co host together with Liz from spades, spatulas & spoons. It is the 401st party and it is still the best! Come and join us or just hang out and get inspired, and I can almost guarantee you, hungry!

Advertisement

Filed under Allotment/Veg, Beef, Cabbage, Carrot, Celery, Chilli, Chilli oil, Fruit, Garlic, Herbs, Home made produce, Main course, Mango, Meat, Onion, pomegranate, Potatoes, Recipe · Tagged with beef shortribs, Comfort food, Crispy Chilli Oil, fiesta friday, Heatonomy Crispy Crunchy Chilli Oil, Jacobs ladder, La Ratte Potatoes, mango and pomegranate salsa, salsa