Beef short ribs and colcannon
Hearty and warming, these sticky short ribs with colcannon are perfect for a cold winter night.
Ingredients
For the beef short ribs
- 2 tbsp olive oil
- 2 beef short ribs
- 5 garlic cloves, halved
- 1 bay leaf
- sprig fresh thyme
- 1 onion, quartered
- 2 sticks celery, roughly chopped
- 2 carrots, peeled and roughly chopped
- 500ml/18fl oz red wine
- 1 litre/1¾ pints chicken stock
- 1 cinnamon stick
- 2 tbsp demerara sugar
For the sweet potatoes
- 30g/1oz unsalted butter
- 1 garlic clove, finely chopped
- 1 tsp cinnamon powder
- 2 sweet potatoes, peeled and grated
- 100ml/3½fl oz chicken stock
- 50ml/2fl oz double cream
- 1 tsp sherry vinegar
For the colcannon
- 2 savoy cabbage leaves, chopped
- 2 hispi cabbage leaves, chopped
- 300g/10½oz potatoes, peeled
- 100g/3½oz unsalted butter
- 4 spring onions, chopped
To garnish
- 2 spring onions, green parts only, chopped
- 2 sprigs fresh thyme leaves
- 50g/1¾oz brown bread crumbs
Method
To make the beef short ribs, heat the oil in a large lidded casserole pot. Once hot add the short ribs and cook on each side until golden brown in colour, remove from the pan and set aside.This will take 3-4 minutes on each side. Remove from the pan and set aside.
Add the garlic, herbs, onion, celery and carrots to the pot.
Deglaze with the red wine and then add the stock, cinnamon and sugar. Place the lid on and cook for 2-3 hours.
To make the sweet potatoes, heat the butter in a large saucepan. Once melted add the garlic, cinnamon and grated sweet potato. Cover with the chicken stock and cook for 10-15 minutes or until soft.
Transfer the mixture to a blender and blend until smooth. Add the cream as needed and finish with the vinegar.
To make the colcannon, place a large saucepan of water on the hob and bring to the boil. Briefly add the chopped cabbage, then drain and refresh in iced water.
Boil then mash the potatoes. Add the butter and mash again.
Add the cabbage and spring onions and cook for 2 minutes.
To serve, remove the short ribs from the pot once cooked and reduce the stock to a sticky glaze. This will take 10 minutes over a medium heat.
Brush the ribs with the glaze, then sprinkle the chopped spring onion greens, thyme and brown bread crumbs on top.
Use a spoon wrapped in cling film to shape the mash onto a plate. Place the rib beside the mash and serve the jug of sauce on the side.
