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Mary Gwynn's slow braised beef short ribs with haricot beans
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200g dried haricot beans
Approx. 1kg Aberdeen Angus beef short ribs (see Mary’s tip)
1 tsp English mustard powder
2 tbsp olive oil
400g pack echalion shallots, halved and peeled
1 large organic carrot, scrubbed and cubed
2 sticks organic celery, sliced
2 sprigs fresh thyme
2 fresh bay leaves
250ml Leckford Estate Cox’s Apple Cider
200-300ml Cooks’ Ingredients Beef Stock
1 tbsp capers, drained and chopped
Flat leaf parsley, roughly chopped, to garnish
1. Soak the beans in cold water overnight (for at least 8 hours). Preheat the oven to 170ºC, gas mark 3. Rub the beef skin with the mustard and seasoning. Heat the oil in a flameproof casserole, then brown the beef on all sides. Remove to a plate.
2. Add the shallots, carrot and celery to the pan and cook over a medium heat for 5 minutes until softened and golden. Return the ribs to the pan. Tie the thyme and bay leaves together with cook’s string then add to the pan. Pour in the cider and half of the stock. Season and bring to a simmer, then cover and cook in the oven for 2 hours.
3. Meanwhile, drain the beans and cook them according to the pack instructions.
4. After two hours’ cooking, add the beans and capers to the pan and top up with more stock if dry. Return to the oven for 30-60 minutes or until the meat is tender and melting from the bone. Serve with mashed roots and steamed kale and sprouts or with chunks of bread and a salad of tart leaves such as watercress and chicory.
Mary’s tip Depending on how much meat I feel like eating I vary the amount of ribs I use. But I make the dish ahead so that the flavours develop. I often cook a large amount so that leftovers can be turned into soup. Just remove the bones, add more stock and reheat thoroughly until piping hot.
Typical values per serving:
This recipe was first published in January 2020.