Braised Beef Short Ribs With Cauliflower Mash
GLUTEN FREE
Rich, tender, and oh-so-comforting! This dish is everything you love about comfort food, with the added goodness of Beef Bone Broth Concentrate for some immunity and gut boosting. Paired with creamy cauliflower mash that’s a little lighter (but just as delicious) than traditional mashed potatoes, this dish is the perfect balance of rich flavour and wholesome goodness.
4+ hours Ready in
4 serves Serves
Not too tricky Difficulty
5-6 Beef short ribs Pinch salt and pepper 1 large onion, diced 6 cloves garlic, minced Ingredients
Method 1.
Preheat the oven to 160°C. Season the beef ribs with salt and pepper. Heat olive oil in a dutch oven. Sear the beef in two batches until golden brown on all sides, then transfer to a plate. Add the onion and garlic to the same pot. Cook for 4–5 minutes until softened and caramelised. Return the beef to the pot. Pour in the red wine, stir, and cook for a minute. Add tomato paste, beef broth concentrate, 3 cups of hot water, baby potatoes, carrots, and thyme. Cover and bake for 3 hours. After 2 hours, add 2 more cups of hot water and continue cooking for 1 hour. The beef should pull easily from the bone. Boil frozen cauliflower with 1 tbsp butter and milk for 10 minutes until soft. Transfer to a food processor with ¼ cup of the milk mixture, salt, and pepper. Blend until smooth. Check the consistency of the beef sauce, if it is too thin, remove the beef and simmer until reduced. Stir in 1 tbsp butter and season to taste. Divide the mash and stew into bowls and garnish with fresh thyme.
2.
3-4 tbsp olive oil 2 cups red wine 2 tbsp tomato paste 2 tbsp Beef Bone Broth Concentrate Native Herbs 5 cups hot water
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500g baby potatoes, halved 3 carrots, cut into chunks 1 tbsp fresh thyme + extra for garnish 500g frozen cauliflower florets 2 cups milk 2 tbsp butter
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NUTRA ORGANICS ® PRODUCT
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14
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