Short rib of beef with mussels , parsley & wild garlic
Glynn Purnell
This is a lighter , more summery way to serve a slow-cooked piece of meat . The parsley and garlic work well with the sea-taste of the mussels , and the look of the whole thing ( sticky brown beef and bright green sauce ) is brilliant . Also , you get two dishes in one : if you want , have the mussels in a bowl as a starter , and cook the beef for main with mash on the side .
SERVES 4
FOR THE SHORT RIB
• splash of vegetable oil
• 2 short ribs of beef , soaked in brine for 3 hrs
• 1 carrot , peeled and chopped
• 1 onion , peeled and chopped
• 2 celery sticks , peeled and chopped
• ½ bunch thyme , chopped
• 2 bay leaves , chopped
• 3 garlic cloves , peeled and crushed
• 10 black peppercorns , crushed
• 375ml red wine
• 375ml beef stock
• borage flowers , to serve
FOR THE MUSSELS
• knob of butter
• 2 shallots , peeled and chopped
• 1 garlic clove , peeled and crushed
• 3-4 parsley stalks
• 1.5kg live mussels , scrubbed and debearded
• 500ml dry cider
FOR THE GARLIC & PARSLEY SAUCE
• ½ bunch parsley , plus extra leaves to garnish
• 5-6 large wild garlic leaves
• 1 garlic clove , peeled and chopped
• 150g salted butter , softened
• 100ml double cream
1 Heat the oven to 200C / 180C fan / gas 6 . Start with the short ribs . Heat a little vegetable oil in a roasting tin , or a flameproof casserole dish , over a high heat on the hob . When hot , add the short ribs and cook for approx . 5 minutes until browned and sealed on each side . 2 Add all the vegetables , herbs , garlic and crushed peppercorns to the roasting tin , then pour over the wine and stock . Cover the roasting tin with foil and cook in the oven for 3 hrs until the beef is tender . 3 Once cooked , lift the beef out and leave to rest in a warm place . Pour the pan juices into a saucepan and simmer over a medium heat until reduced to a thick glaze . Set aside . 4 Next , the mussels . Heat a little butter in a large saucepan and cook the shallots , garlic and parsley stalks over a gentle heat until softened . Throw in the mussels and then add the cider and bring to the boil . Cover with the lid to create steam and simmer for 3-4 mins until all shells are open ( discard any that remain closed ). Strain off the cooking juices into a clean saucepan and set aside . 5 For the parsley sauce , whizz the parsley , garlic leaves and garlic clove in a blender to a pulp . Beat the pulp into the softened butter . 6 Bring the mussel juices to a simmer , then whisk in the garlic and parsley butter and the cream until thick . Pass through a fine sieve . Add the mussels , in and out of the shells , to the sauce . 7 To serve , put the meat on a plate and glaze with the juice reduction . Spoon the mussels in the sauce over the top and garnish with parsley leaves and borage flowers .
AS SEEN ON
Big Kitchen
110 bbcgoodfoodshow . com