Braised beef short ribs with creamy polenta
A recipe for rich, meaty yet economical dish for wet, windy days
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Cooking tools:
- Roasting pan
- Skillet
- Saucepan
- Oven
- Stove
- Whisk
- Wooden spoon
- Chef's knife
- Cutting board
- Can opener
- Measuring cup
- Parchment paper
- Aluminum foil
Ingredients
- 1kg beef short ribs
- 25ml olive oil
- 1 onion, finely diced
- 2 celery sticks, diced
- 4 fresh bay leaves
- 2 sprigs of fresh thyme
- 2 sprigs of fresh rosemary
- 500ml red wine
- 1 litre beef stock
- 1 x 400g tin tomatoes
- 1 tbsp tomato purée
- 1 tsp French mustard
- 100g mushrooms, sliced and fried till golden
- 3 cinnamon sticks
- 200ml milk
- 200ml chicken stock
- 200g polenta
- 50g butter
- 50g grated parmesan
- A small bunch of parsley, finely chopped
- A drizzle of good quality truffle oil
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