Short Rib of Beef Cottage Pie
Short Rib of Beef Cottage pie
Ingredients:
1.5kg beef shortribs
3 tablespoons oil
1 large carrot, peeled and cut into 2cm dice
1 roughly chopped stalk celery
2 onions, peeled and chopped
1 leek, split, washed and chopped
1 tablespoon tomato puree
250ml passata
750ml beef stock
2 tablespoons Worcestershire sauce
Salt to season
Method:
Season the ribs with salt and heat a tablespoon of the oil in a casserole or frying pan until smoking hot.
Add the ribs and cook until golden and seared.
Remove from pan and set aside.
Add the remaining oil to the pan and add the vegetables.
Season with salt and cook gently for about 15 minutes, stirring frequently.
Add the tomato puree and cook for a minute.
Add the passata and beef stock and bring to a simmer.
Return the ribs to the pan, add the Worcestershire sauce and thyme and cover.
Place in a 160oc oven for about 3 hours or until fork tender.
Allow to rest for 15 minutes.
Take the beef out of the pan and flake off the meat into a baking dish.
Strain off the vegetables and mix in with the meat.
Place the remaining cooking liquor back on the heat and boil until spoon coating consistency – it will take about 15 minutes.
Pour over the meat and vegetables and mix well. Check seasoning.
Parsnip Duchesse
Ingredients:
1kg potatoes, peeled ( Maris Piper or King Edward good here)
2 large parsnips, peeled and chopped
250ml milk
2 Egg yolks
100g sharp cheddar, grated
Method:
Cook the potatoes until soft and drain well.
Return to pan, cover and cook on a low heat until dry.
Mash, season with salt and then pass through a fine sieve. Set aside.
Place the parsnips in a pan and cover with the milk, season with salt and cook until soft.
Blend to a smooth puree.
Mix the parsnips, potatoes and egg yolks and place in a piping bag.
To assemble:
Place a hollowed out marrow bone in the middle of the beef dish.
Pipe the duchesse over the top and around the bone.
Scatter the cheese over the duchesse.
Bake in a 190oc oven for 25-30 minutes or until golden and bubbling.
Place some dried rosemary and thyme in the bone, spritz with whiskey, carefully light and bring to the table.
