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These Moroccan Dishes Can Blow Your Mind (Part 2) - Braised Beef Short Ribs With Silverbeet And Haloumi Crumbs

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Braised Beef Short Ribs With Silverbeet And Haloumi Crumbs

·         Serves 4

Ingredient

·         1/4 cup (60ml) olive oil

·         4 x 350g beef short ribs

·         1 each onion, carrot and celery stalk, chopped

·         3 garlic cloves, chopped

·         1 tbs tomato paste

·         1 cinnamon quill

·         1 bay leaf

·         1/3 cup chopped oregano leaves

·         1 cup (250ml) red wine

·         2 cups (500ml) beef stock

·         100g haloumi, finely chopped

·         1 bunch silverbeet, stalks trimmed

·         Greek flatbread, to serve

·         50g pitted kalamata olives, halved

Braised Beef Short Ribs With Silverbeet And Haloumi Crumbs
Braised Beef Short Ribs With Silver beet And Haloumi Crumbs

 Recipe

1.    Preheat oven to 160°C. Heat 1 tbs oil in a large casserole over medium-high heat. Season beef and cook, turning, for 8-10 minutes until browned. Transfer beef to a bowl and add 1/4 cup (60ml) water to the casserole, scraping the bottom to deglaze, then pour over beef.

2.    Heat another 1 tbs oil in the casserole over medium heat and add onion, carrot and celery, and cook for 4-5 minutes until softened. Add the garlic and cook for 2 minutes or until fragrant, then add tomato paste and cook for a further 1 minute. Add cinnamon, bay, oregano, wine and stock, then season and bring to a simmer. Return the beef to the casserole, cover surface with baking paper, cover casserole with a lid and roast for 2 1/2 hours or until tender and falling off the bone.

3.    Heat a large fry pan over medium-high heat, add haloumi and cook, stirring, for 3-4 minutes until golden. Remove and set aside. Return the pan to the heat with remaining 1 tbs oil. Add silver beet, season and cook for 2-3 minutes until wilted.

4.    Remove beef from casserole and shred. Strain liquid and simmer over mediumheatfor5minutesoruntil thickened and reduced. Add the beef to the sauce and serve on flatbread with olives, silver beet and haloumi crumbs.

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