Treacle-braised short ribs with mustard mash and greens recipe | Sainsbury`s Magazine

Ingredients

• 2 tbsp rapeseed oil
• 1.75g beef short ribs
• 1 large onion, finely chopped
• 2 sticks celery, finely diced
• 2 carrots, peeled and finely chopped
• 3 cloves garlic, finely sliced
• 2 tbsp tomato paste
• 500ml red wine
• 500ml beef stock (made with 1 stock pot)
• 3 tbsp treacle
• 1 tbsp Worcestershire sauce
• 3 sprigs rosemary
• 3 sprigs fresh thyme
• 1.25kg potatoes, peeled and cut into chunks
• 75g butter
• 300g greens, shredded
• a splash of milk
• 2 tbsp wholegrain mustard
• 1 tbsp cornflour