Braised Beef Risotto

Serves 4

1 ½ kg beef short ribs
Salt, pepper
4 tbsp olive oil
4 sprigs fresh thyme
1 head garlic, split in half
2 tbsp tomato paste
1 cup red wine
2 cups beef stock

1 onion finely chopped
2 clove garlic, finely chopped
1 ½ cups arborio rice
½ cup white wine
5 cups chicken stock, hot
200g baby spinach
1/3 cup grated parmesan
Handful flat leaf parsley, roughly chopped
1 punnet mixed mushrooms, sliced
200g swiss brown mushrooms, sliced

Preheat an oven to 200C
Season the beef well
Heat a large pan on the stove top
Add 2 tbsp olive oil
Add the beef and sear well on all sides
Add the tomato paste to the pan just before the beef is finished searing and cook it out, rolling the beef around in it
Once the beef is browned, add the red wine reduce by half
Add the beef stock, thyme and garlic and bring to the boil
Adjust the seasoning and transfer everything to a casserole dish
Cover and cook in the oven for 2 ½ hours
After 1 hr 15, turn the oven down to 160C and give the ribs a good stir, you want the beef very tender and falling apart
Remove the meat and shred it into large chunks.
Skim the cooking liquid and reduce by half then return the meat to keep it warm
While the beef is cooking……..
Place a medium frying pan over medium high heat
Add 2 tbsp of olive oil and diced onion
Add the garlic, a good pinch of salt and cook, stirring to soften the onion
Add the rice and stir through, cooking for another 2 minutes before adding the white wine
Reduce by half
Gradually add the warm chicken stock, stirring often to allow it to be absorbed by the rice and become creamy
Toward the end, add the spinach along with the parmesan
In a separate pan, sautée the mushrooms in a little olive oil with a good pinch of salt and pepper
Stir half these through the risotto with the parsley and keep half for the beef
Serve the risotto topped with the braised beef, some of the braising liquid and theremaining mushrooms

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