Slow cooked beef short rib and peppered casserole with green salsa verde
Serves 4-6
Ingredients
- 1.6kg Our Farm Beef English Cut Short Ribs, cut into chunks
- Plain flour for dusting
- 1/3 cup (80ml) olive oil
- 1 brown onion, thinly sliced
- 1 red and yellow capsicum, cut into slices
- 2 garlic cloves, crushed
- 1 tbs cumin seeds and sweet paprika
- 1 x 400g can chopped tomatoes
- 2 cups (500ml) beef stock
- 2 bay leaves
- Serve with rice and crispy bread
Green salsa verde
- ½ bunch mint leaves, finely chopped
- 1 green chili, finely chopped
- 2 tsp white wine vinegar
- 2 garlic cloves, crushed
- 100ml extra virgin olive oil
Method
Step 1
Dust beef ribs in flour. Heat ¼ cup (60ml) oil in a large deep cast iron pot over medium heat and sear the beef short ribs on each side for 4-5 minutes or until browned.
Step 2
Remove beef ribs and heat remaining 1 tablespoon of oil and cook onions, capsicums, garlic, cumin and paprika for 8-9 minutes, season with salt and pepper.
Step 3
Add the beef ribs back into the pot along with the chopped tomatoes, beef stock and bay leaves. Cook for 3 hours or until meat is falling off the bone.
Step 4
For the green salsa verde, place all the ingredients into a small bowl and mix to combine. Season with salt flakes.
Step 5
To serve, place the beef ribs onto a serving platter and drizzle with green salsa verde. Serve alongside rice and crispy bread.