Braised Beef Short Rib with Pear and fennel Bulb Slaw

Ingredients for 4 person:


Ingredients for the ribs: 2 tbsp olive oil, 30 g butter, 2,8 kg beef short rib, sea salt and black pepper to taste


Ingredients for the slaw: 2 fennel bulbs, 2 pears, 300 ml buttermilk, 100 ml extra virgin olive oil, 2 tbsp onion seeds


Ingredients for the braising liquid: 1 garlic bulb (halved), 5 spring onions, 1 piece Ginger (five cm, thickly sliced), two sticks of lemongrass (bruised), seven cloves, ten cassia sticks, seven cardamom pods, crushed, seven Star anise, 500ml red wine, 500ml dry sherry, 250ml soy sauce, 200ml red wine vinegar, 400ml tomato puree, 250ml brown sugar

Method:

Heat the olive oil and butter together in a pan over medium high heat. Brown the short rib on each side until well browned. The meat rather in portions in the pan as it will not brown properly and steam. Season with salt and pepper and place in a deep set baking tray. Add the vegetables and whole spices.
Mix together the liquids, tomato puree, and brown sugar together and pour into the baking tray. Cover tightly with tin foil and place in a preheated oven of 170 C for approximately 2 hours or until the meat is very tender.
Once cooked, remove the meat from the oven and prepare the slaw: shave long ribbons of fennel bulb and place in a water bath with lots of lemon juice. Cut the pear into matchsticks and add to the water bath.
Mix the buttermilk, olive oil and onion seeds together and season with salt and pepper. Serve the dressing on the side or drizzle over the slaw.

Our Wine Recommendation

Enjoy the Beef Short Rib with Pear and fennel Bulb Slaw best with the Warwick Three Cape Ladies 2017. The blend of Pinotage, Cabernet Sauvignon and Shiraz impresses with an incredible plenty of aromas which reach from rose petals, blackberries and blackcurrants up to spicy white pepper, supported by well integrated tannins. The critics John Platter and Tim Atkin already has been convinced. Or how about the Warwick Cabernet Franc 2016? The full-bodied and barrique wine with the strong character, pronounced fruit notes and soft tannins is ideal for this dish. This also applies to the Warwick Blue Lady 2017. The incredible abundance of fruit aromas will enchant you as well as its smoky notes and opulent structure. You can also choose your favourite red wine, of course. A little hint: If you take the same red wine for meal companion and the braising liquid, the taste experience becomes even more harmonious.

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