Braised short ribs, green olives and currants with roast parsnips and spinach
|750 ml||Red wine, cabernet sauvignon|
|2 Tbsp||Vegetable oil|
|1½ kgs||Beef short ribs, bone in and trimmed|
|1 to taste||Salt and freshly ground black pepper|
|2 sprigs||Fresh thyme|
|1 tsp||Black peppercorns|
|400 ml||Beef stock|
|½ cup||Pitted green olives|
|1 cup||Spinach leaves|
- Preheat the oven to 180C. Pour the wine and brandy into a saucepan and boil for 2 minutes to evaporate the alcohol, then remove from the heat. Place a large frying pan over a high heat. Add the oil, then brown the short ribs until the meat is nicely caramelised. Drain off any excess oil. Season the ribs with salt and pepper, then remove to a plate.
- Add the finely chopped vegetables and herbs to the frying pan and brown lightly for about 5 minutes. Return the ribs to the pan with the beef stock and add water if there is not enough stock to cover the ribs. Bring to a boil, then pour into a casserole dish, then cover with a lid or a piece of baking paper or tinfoil, then place in the oven.
- Cook gently for 2½ hours or until the ribs are tender enough to pierce with a fork. Carefully remove the ribs from the stock and keep them warm on a serving platter. Strain the stock into a clean saucepan and add the olives (washed) and currants.
- Put the saucepan on top of the stove to heat. Continue to simmer until it has thickened slightly and reduced by half. Season with salt and pepper, then pour the sauce over the ribs. Serve with the spinach and parsnips.
- Roast Parsnips: Toss the parsnips with the olive oil, garlic and a little salt and pepper, then roast in a preheated 180C oven for 45 minutes until tender and lightly browned.