Braised short rubs with sweet potato mash and pickled walnuts recipe | Sainsbury`s Magazine

Ingredients

• 2 tbsp rapeseed oil
• 1.5kg-2kg beef short ribs
• 3 red onions, finely sliced
• 2 carrots, finely chopped
• 2 celery sticks, finely chopped
• 3 garlic cloves, finely sliced
• 2 tbsp plain flour*
• 2 tbsp tomato purée
• 750ml red wine
• 500ml beef stock* (made using 1 stock pot or cube)
• 10g fresh oregano
• 125g young spinach
• 1.75kg sweet potatoes
• 25g butter* (or 2 tbsp extra-virgin olive oil)
• pickled walnuts