Braised beef shortribs with chimichurri
Nothing is more comforting in the colder months than one-pot wonders, and these beef short ribs braised with stout are an utterly delicious meal! Brought to life with a zesty chimichurri sauce, this recipe ticks all of the boxes. For the beer lovers, pair this dish with a glass of your favourite Stout or Porter for the ultimate pairing experience.
Ingredients
Method
Ingredients
- Olive oil
- 1kg beef short rib
- ¼ cup plain flour
- 1 Tbsp dried mixed herbs
- 1 red onion, diced
- 1 large carrot, diced
- 2 celery stalks, diced
- 4 + 4 garlic cloves, minced
- ¼ cup tomato paste
- 500ml stout
- 250ml beef stock
- ½ cup fresh coriander
- 1 cup fresh parsley
- ½ red chilli
- 3 Tbsp red wine vinegar
Method
- Preheat the oven to 170 degrees celsius. In a bowl, toss together the short rib pieces, plain flour and dried herbs with salt and pepper.
- Bring an ovenproof casserole dish to a medium high heat with a generous drizzle of olive oil, then sear the short ribs until golden brown in colour. Set aside, then to the same dish, saute ¾ of the diced onion, carrot, celery, and 4 minced garlic cloves for 4-5 minutes. Stir through the tomato paste, then deglaze the pan with the stout.
- Return the short ribs to the dish, then pour over the beef stock. Cover with a lid or tin foil, and slow cook for 2 hours, then remove the lid and cook for a further hour or until the beef is falling off the bone. Once tender, shred the meat and return to the sauce.
- To make the chimichurri, add the remaining garlic, coriander, parsley, chilli and red wine vinegar to a food processor. Pulse until the herbs and garlic are finely chopped, then add ¾ cup olive oil and blend for 30 seconds or until combined.
- Serve the chimichurri alongside the cooked beef ribs with a side of polenta, mashed potato or couscous and enjoy.
New World Beer & Cider Awards matches:
- 8 Wired iStout
- Kereru Night Spirit Barrel-Aged Imperial Stout
- Renaissance Elemental Porter
- Sprig & Fern Scotch Ale
- Sunshine Brewing Stout