Braised Beef Short Ribs With Silverbeet And Haloumi Crumbs
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Serves 4
Ingredient
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1/4 cup (60ml) olive oil
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4 x 350g beef short ribs
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1 each onion, carrot and celery stalk, chopped
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3 garlic cloves, chopped
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1 tbs tomato paste
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1 cinnamon quill
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1 bay leaf
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1/3 cup chopped oregano leaves
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1 cup (250ml) red wine
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2 cups (500ml) beef stock
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100g haloumi, finely chopped
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1 bunch silverbeet, stalks trimmed
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Greek flatbread, to serve
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50g pitted kalamata olives, halved
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.
