• Carole J Martin

Maison Pebe 6 hour Maple and Ale Beef Short Ribs

Updated: Oct 4, 2019

Maple & Ale Short Ribs

500ml Amber Ale I like either Fursty Ferret or Bishops finger (if you are unable to get either of these then I would suggest opting for an ale with caramel based flavour to it

100g Muscavado sugar

75ml maple syrup

2kg Large thick beef short ribs bone in normally they are about 6-7cm thick cut roughly 10cm X 10cm (I usually get my butcher to do this and I find depending on the size of the ribs this will mean they will be cut into either three or four equal sizes pieces)

500ml of good quality beef stock

2 bay leaves

3 large Shallots

1 large or 2 small garlic clove(s)

Salt & Pepper to taste

Preheat oven to 150°C.

(Prepare in advance) Slice the shallots into thin circles.

Heat a drizzle of mild olive oil on a low heat in a large cast iron casserole dish (that can be transferred to the oven) and sweat them off until soft.

Add the ribs and lightly brown. Pour the stock, ale, maple syrup, garlic, bay leaves and sugar into the dish, place a lid on the dish (or cover and seal tightly with two layers of aluminium foil. Place in the pre heated oven and cook for 2.5 hours.

Remove from the over after 2.5 hours and remove any surface oil and turn the ribs, ensuring the meat is still covered in liquid.

Repeat the above step after a further 2.5 hours.

Leave to stand for 40 mins with the lid on. After 30 minutes any remaining oil/fats should now be sat on the surface. Skim and replace the lid.

Place the casserole dish on a fairly high heat on the stove top and reduce the liquid until thick and sticky making sure you keep turning the ribs.

Once reduced, remove the large bone (this should just slip off the meat) turn off the heat cover and start plating your Sweet Potato Rostis and Sweetheart cabbage (see recipes below) place a square of short rib on top of the rosti and add good spoonful of the sticky glaze on top. Place the cabbage around the

Sweet Potato Rosti

Normally rostis are made with grated vegetables but I prefer a bit more texture to mine

2 large sweet potatoes

2 large white starchy potatoes such as Maris Piper

1-1.5 tablespoons Zaatar

Salt & Pepper to Taste

Mild Olive Oil

1 whisked egg

(Prepare in advance) Peel and chop the sweet potato into cubes roughly 2cm.

Place the sweet potato cubes on a baking tray and sprinkle with salt and the zaatar bake on 180 degrees for approximately 20 minutes or until lightly browned and soft.

(Prepare in advance) Peel and chop the white potato into cubes roughly 2cm.

Par boil white potato into cubes until soft on the outside but still with some firmness.

Drain and place in a bowl and the sweet potato and season (you can also add some finely chopped spring onions or fresh parsley if you like)

Add the whisked egg to the potato mix and gently mix so the mixture still has some texture. Make in to patties approximately 12cm diameter and 2cm thick if you want a really clean finish invest in some food rings.

When you are ready fry in a pan each side until golden brown, I like to use a small know of butter for this but you replace the butter with a mild olive oil.

Sweetheart Cabbage

1 Large Sweetheart cabbage

Salt & Pepper

Knob of butter

Lemon juice

(Prepare in advance) Rinse and thinly shred the cabbage approximately (I find if you stack the leaves on top of each other and you roll them into a tube shape it is easier to get a regular size).

Add a knob of butter into a hot pan and a few tablespoons of water, add the cabbage, a pinch of salt and a pinch of pepper and gently fry for approximately 2 minutes so the cabbage still has a good bite. Add a small squeeze of lemon juice I find this just gives the dish a little bit of freshness to cut through the stickiness.

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