Slow Braised Jacobs Rib with Treacle Glazed Pearl Onions
Fri, 28 August 2020
(serves 2)
ingredients:
Sea salt & cracked black pepper to season
2 tablespoons olive or rapeseed oil
2 tablespoons butter
4 sprigs Thyme/Rosemary
2 onion/ carrot sliced
2 Sticks celery sliced
2 cloves garlic
2 glasses Red wine (leftover is fine)
2 cups beef stock
100g Pearl onions
2 Sprig thyme
2 Garlic cloves
1 tbsp Black treacle
2 tbsp Chopped parsley/ tarragon
method:
1. For the beef, season the short ribs with salt and pepper
2. Heat the olive oil and butter in a large pan and seal over a medium heat
3. Ensure all sides are well browned and remove from heat and set aside
4. Add the onions/ celery/ carrots/ garlic & herbs to the pan and quickly sauté
5. Deglaze with 2 glasses red wine & then beef stock
6. Place the beef into a roasting tray & add the vegetables to the tray
7. Cover with foil & cook in a preheated oven at 160º/ gas mark 3 for about 4 hours
8. When cooked the beef should be very tender & should be loose on the bone- but not falling off
9. If it still feels firm- simply place it back in for another 20 minutes until tender
10. Remove the beef carefully and allow to rest for about 10 minutes
For the sauce:
1. Strain off the vegetables & herbs & discard
2. Reduce the cooking liquid slowly. Do not allow to over reduce as will become bitter. It should resemble the consistency of honey when ready
3. Add the chopped fresh parsley & tarragon to really lift this
For the pearl onions
1. Wash and peel the onions
2. Heat some butter, a crushed garlic clove & a sprig of thyme in a pan. When the butter is foaming add the onions
3. Cook until golden brown. Add a spoon full of black treacle & stir
4. Add a ¼ glass of red wine and allow to reduce to a syrup (be careful as the sugar makes the onions very sticky and hot)
to assemble
1. Place the pearl onions onto a plate and drizzle the syrup around
2. Add the beef rib and gently pour on some of the beef sauce.
3. Serve with fluffy mash and roast parsnips
