Ingredients
17 total- 20g plain flour
- 1 (900g) pack frozen British beef short ribs, defrosted (approx. 3 ribs in a pack)
- 2 tbsp olive oil
- 1 red onion, roughly chopped
- 3 garlic cloves, roughly chopped
- 2 tbsp chopped rosemary
- 150g raw beetroot (approx. 2-3), peeled and roughly chopped
- 150g frozen blackberries
- 500ml beef stock, hot
- 500ml beetroot juice
- 2 tbsp dark soy sauce
- 1 celeriac, peeled and cut into 3 cm cubes
- 50ml whole milk (or use almond milk)
- 50g unsalted butter
- 200g kale, stalks removed
- 1 tbsp olive oil
- 50g flaked almonds
Method
6 stepsStep 1
Preheat the oven to 170°C/150°C fan/gas 4. Put the flour in a shallow bowl, season the ribs and dredge in the flour.
Step 2
Heat the oil in a medium frying pan over a high heat, add the ribs and sear for 3-4 mins on each side.
Step 3
Meanwhile, put the red onion, garlic cloves, chopped rosemary, beetroot and blackberries into a snug-fitting casserole dish. Combine the stock, beetroot juice and soy sauce in a jug.
Step 4
Place the ribs on top of the veg in the casserole dish, then pour in the liquid. Cover and braise in the oven for 3½ hrs. Remove the lid and cook for 30 mins more.
Step 5
For the smashed celeriac, cook the cubed celeriac in a pan of boiling salted water for 15 mins or until soft. Drain and return to the saucepan over a medium heat with the milk and butter; then roughly mash. Keep warm until needed.
Step 6
Put the kale in an ovenproof dish with the oil; massage it for a couple of mins to soften, then toss in the almonds. Put the kale in the oven just as you’re taking out the beef, increasing the temperature to 200°C/180° fan/gas 6, and cook for 8 mins or until the kale is crispy and the almonds golden. Serve the beef spooned over the smashed celeriac with the crispy kale and almonds.