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Beef ribs with barbecue sauce, macaroni cheese and beetroot slaw
Fruit and vegetables
1
onion
, cut into quarters
3
celery
sticks, chopped
2
carrots
, peeled and chopped
2 heads
garlic
bunch fresh
thyme
1 tbsp chopped fresh
thyme
4
garlic
cloves, finely sliced
3
garlic
cloves, crushed
1 tsp chopped fresh
thyme
2 raw
beetroot
, peeled and julienned
2 cooked
beetroot
, peeled and julienned
2 red
chicory
, julienned
pinch dried red
chilli
flakes
2 tbsp chopped fresh flatleaf
parsley
2
garlic
cloves, crushed
Tins, packets and jars
25g/1oz
plain flour
200g/7oz cooked
macaroni
, cooked according to packet
400g/14 oz tomato
ketchup
3 tbsp
chilli sauce
1 tsp
English mustard
1 tbsp
Worcestershire sauce
1 tbsp
Dijon mustard
Cooking ingredients
2 tbsp
olive oil
500ml/18fl oz
beef stock
2
bay leaves
1
bay leaf
few gratings fresh
nutmeg
½ tsp
cayenne pepper
50g/1¾oz
breadcrumbs
salt and freshly ground
black pepper
3 tbsp runny
honey
2 tsp
smoked paprika
5 tbsp cider
vinegar
5 tbsp
brown sugar
4 tbsp
red wine vinegar
3 tbsp
caster sugar
2 tbsp
olive oil
salt and freshly ground
black pepper
Dairy, eggs and chilled
25g/1oz unsalted
butter
500ml/18fl oz warm
milk
250g/9oz
Gruyère
, grated
50g/1¾oz
cheddar
, grated
50g/1¾oz
Parmesan
, grated
Meat, fish and poultry
4
beef short ribs
Back to recipe
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