2 tbsp Waitrose Duchy Organic Wholegrain Mustard With Honey
1 tbsp clear honey
2 x packs 2 British beef short ribs, (approx 1kg)
1 tbsp oil
400g pack shallots, peeled
500g pack small Chantenay carrots
200ml red wine
200ml beef stock
50g Waitrose Love Life Pearl Barley
FOR THE CHEDDAR MASH
800g King Edward potatoes, cut into chunks
100g extra mature Cheddar cheese, grated
2 tbsp thyme leaves
1. Preheat the oven to 170˚C, gas mark 3. Mix together the mustard and honey and spread over the beef. Heat the oil in a large frying pan and fry the beef to brown on all sides then transfer to an ovenproof casserole dish.
2. Add the shallots, carrots and wine to the frying pan and bring to the boil. Stir in the stock and barley and return to the boil. Pour over the beef and stir. Cover and cook in the oven for 2½ –3 hours or until the meat is tender.
3. Towards the end of the cooking time, cook the potatoes in a pan boiling water for 12–15 minutes or until tender; drain and return to the pan. Mash well with the butter and milk, stir in the Cheddar and thyme, season to taste and serve with the beef and barley.