WHITE BEAN MASH WITH ROOIBOS & ORANGE-BRAISED BEEF SHORT RIB, WITH FETA GREMOLATA
By Karen Els for Lactalis
Slow-braised until falling apart, this rich, warming short rib is lifted by a bright feta gremolata and a silky white bean mash you won’ t be able to stop eating.
Serves 4
What You’ ll Need
• 1.2kg bone-in beef short ribs
• salt & black pepper
• 2 tablespoons olive oil
• 1 onion, roughly chopped
• 3 garlic cloves, crushed
• 1 L & G by Carmién Spicy Rooibos Masala Chai Cooking Teabag, brewed in 400ml water
• 200ml fresh orange juice
• zest of 1 orange
• 2 star anise
For the mascarpone white bean mash
• 2 x 400g tins white beans, drained
• 3 tablespoons Galbani Mascarpone
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• salt & white pepper
For the feta gremolata
• 80g Président Feta, crumbled
• zest of 1 orange
• handful flat-leaf parsley, finely chopped
• 1 garlic clove, finely minced
Let’ s Cook 1. Preheat oven to 160 ° C. Season the short ribs generously. Heat olive oil in a heavy-based ovenproof pot and sear the ribs on all sides until deeply browned. Remove and set aside.
2. In the same pot, soften the onion and garlic for 3 – 4 minutes. Add the brewed Rooibos, orange juice, zest and star anise. Return the ribs to the pot, cover tightly and braise in the oven for 3 – 3½ hours until the meat is falling off the bone.
3. For the mash, warm olive oil in a pan over medium heat and gently cook the garlic for 1 minute. Add the beans with a splash of water and cook for 5 minutes. Mash until smooth, then stir in the Galbani Mascarpone. Season well. 4. Mix all gremolata ingredients together and set aside.
5. Serve the short ribs over the white bean mash, spoon over some braising juices and finish with a generous scattering of feta gremolata.
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