Food
Braised chort ribs with champ
Serves: 4Prep time: 20 mins
Cooking Time: 2½-3hrs
Cals per serving: 756
4 beef short ribs, 5cm (2in) wide, cut to 7cm (3in) lengths
2tbsp flour
2 onions, chopped
2 celery sticks, chopped
1tbsp tomato purée
300ml (½pt) stout
850ml (1½pts) beef stock
1 bay leaf
Few sprigs fresh thyme
3 garlic cloves, crushed
5 black peppercorns
900g (2lb) potatoes
75g (2¾oz) Cuinneog/butter
4 spring onions, thinly-sliced
150ml (¼pt) warm milk
1. Preheat oven to 220°C/ 425°F/Gas 7. Dust ribs with flour. Put in a tray with onion and celery. Roast for 35 mins, turning after 20.
2. Transfer to a casserole dish, leaving juices in tray.
3. Put tray on a low heat. Add purée. Cook for 1 min. Gradually add stout and beef stock. Whisk until smooth. Bring to boil.
4. Pour over ribs and veg. Put over medium heat. Add bay leaf, thyme, garlic, peppercorns. Cover. Bring to boil. Simmer for 2-2½ hrs.
5. Remove ribs. Bring gravy to boil. Cook for 10 mins.
6. Meanwhile, make the champ. Boil and drain potatoes. Melt butter in a pan. Add spring onions, and fry for 1 min. Add potatoes and mash. Add the milk.
7. Put mash on plates, ribs on top, strain over gravy.