Slow-cooked beef short rib & jackets

Name: Slow-cooked beef short rib & jackets
Prep time: 15 min
Total time: 4 h 15 min
Yield: 6
Ingredients: 2 tbsp sunflower oil; 2 pack British beef short ribs (approx 1.1kg in total); 2 large onions, thinly sliced; 40 g piece ginger, skin left on, finely grated; 4 clove/s garlic, crushed; 2 star anise; 2 bay leaves; 1 tsp fennel seeds; 1 tsp cumin seeds; 2 tsp Cooks' Ingredients Chipotle Paste; 400 ml Waitrose Duchy Organic Amber Ale; 2 tbsp dark soy sauce; 1 tbsp light soy sauce; 6 large baking potatoes; 2 tsp olive oil, for rubbing; Cooks' Ingredients Japanese Rice Vinegar, to serve

A delicious, low effort bonfire night or autumn supper. If needed it can be cooked in advance and reheated.

5 out of 5 stars(1) Rate this recipe

Source of protein

Serves6
CourseMain meal
Prepare15 mins
Cook4 hrs
Total time4 hrs 15 mins

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Ingredients

2 tbsp sunflower oil
2 pack British beef short ribs (approx 1.1kg in total)
2 large onions, thinly sliced
40g piece ginger, skin left on, finely grated
4 clove/s garlic, crushed
2 star anise
2 bay leaves
1 tsp fennel seeds
1 tsp cumin seeds
2 tsp Cooks' Ingredients Chipotle Paste
400ml Waitrose Duchy Organic Amber Ale
2 tbsp dark soy sauce
1 tbsp light soy sauce
6 large baking potatoes
2 tsp olive oil, for rubbing
Cooks' Ingredients Japanese Rice Vinegar, to serve

Method

Preheat the oven to 180ºC, gas mark 4. Heat the oil in a large flameproof and ovenproof casserole dish. Season the ribs and add to the pan, in batches, browning well all over, for about 5 minutes. Remove with tongs and set aside. Return the pan to the hob and add the onion. Fry, stirring often, for 10-15 minutes, until softening and turning golden.
Add the ginger, garlic, star anise, bay leaves, fennel, cumin and chipotle paste and cook for 1 minute more. Pour in the ale, bring to the boil, then add the ribs back into the pan. Pour over 400ml water and the light and dark soy sauces. Bring back to a simmer. Top with a piece of baking parchment, cover with the lid and bake for 3 to 3 hours 30 minutes, or until the meat is tender and falling off the bone.
After the ribs have been cooking for 2 hours, check the liquid level. If it has dropped below the ribs, top it up with a little water. Rub the potatoes with a little olive oil and add them to the shelf around the beef dish. Bake the potatoes for about 1 hour 30 minutes to 2 hours, until soft to the point of a knife (the beef should be ready first).
Shred the meat into the sauce, discarding the bones and any sinew. Serve the shredded beef spooned into the split potatoes, dripping a little rice vinegar over each before serving. This is delicious served with the pickle recipe below, or some freshly made slaw.

Cook’s tip

Double it to feed a crowd. Or if you don’t want to use all the extra meat, stir in a can of chickpeas or white beans when reheating to make the meat go a bit further. If you would prefer to only use one type of soya sauce, just use dark soy and season to taste.