Cook with Unicorn Ale
Unicorn Braised Beef Short Rib with Roasted Shallots & Horseradish Mashed Potato
Served with beer & bacon braised sprouts, (serves 4)
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RIBS
1.2 kg beef short ribs
20 ml vegetable oil
1 diced onion
1 diced carrot
2 diced sticks of celery
2 garlic cloves
1 tsp of garlic paste
1 tbsp of tomato puree
1 pint of Unicorn Ale
300ml beef stock
50g veal jus
5g thyme
2 bay leaves
1tsp balsamic vinegar
20g unsalted butter
HORSERADISH MASH
900g potato
100g unsalted butter
100ml whipping cream
2 tbsp creamed horseradish
ROASTED SHALLOTS
500g Banana Shallots
50g butter
1 tbsp honey
1 tbsp Worcestershire sauce
1 tbsp balsamic vinegar
BEER AND BACON BRAISED SPROUTS
900g Brussels Sprouts
170g bacon
1 shallot
½ pint Unicorn Ale
Pinch crushed red chilli
20g unsalted butter
COOKING INSTRUCTIONS:
Season the ribs with salt and pepper, heat the oil in a large oven saucepan on high heat and brown the ribs on all sides for 6-7 minutes.
Once well seared, remove the ribs and reduce the pan to a medium heat.
Add the onion to the pan, cook for 2 minutes until the onions have softened, add carrots and celery and cook for another 4-5 minutes until the carrots are tender. Add the garlic paste and tomato puree and cook for another 1-2 minutes.
Add the beef back into the pan, pour in the beer, stock and veal jus, add the thyme and bay leaves, cover tightly and simmer on a low heat for 2 ½ - 3 hours until the ribs are tender.
Remove the ribs and strain the sauce through a fine sieve, discard the vegetables and simmer to reduce the liquid.
Add the balsamic vinegar, remove from heat and stir in cold butter, season to taste.
Whilst the meat finishes cooking…
Boil the potatoes whole for 30-40 minutes until tender. Drain and peel off the skins
Mash the potatoes with butter, heat the cream and mix into the mash.
Stir in horseradish and season to taste.
Slice the shallots lengthways and peel, leaving the root intact.
Add the shallots to a sauté pan and just cover with water, bring to boil and simmer for 5 minutes.
Drain the remaining water off and add the rest of the ingredients, stir until the shallots are coated well.
Place in oven at 180c for 10 minutes until the liquid has reduced to syrup.
Peel the sprouts and trim the roots, cut each sprout in half lengthways.
Dice the bacon, sauté over medium heat until the fat has rendered out and the bacon is crisp.
Slice the shallot and add to the pan to soften for 2-3 minutes.
Add the Brussels sprouts and sear the cut side for 3-4 minutes.
Add the beer to the pan, with the chilli and simmer for 10-12minutes until reduced and the sprouts are cooked through.
Remove from heat, stir in cold butter and season to taste.
