Le Creuset Christmas
Method
A
llow the short rib to come to room temperature then place into the 3-ply
Stainless Steel Roaster. Coat the meat with a layer of Dijon mustard.
Blitz the spice rub ingredients, or mix together by hand, then add the mix
in an even layer over the mustard-covered short rib. Cover and allow the
meat to marinate for a minimum of 1 hour, or overnight if you have time. (See
Cook’s Notes.)
Pre-heat the oven to 170ºC / Fan 150°C / Gas Mark 3.
Place the roaster with the marinated meat into the oven and allow it to cook
for around 5 hours, checking on it every now and then and basting with any
excess juices that are released from the meat. (See Cook’s Notes.)
For the final hour of cooking add the shallots, rosemary and beef stock to the
roaster, mix together the glaze ingredients and use to coat the short rib and
continue to cook. Cook until the meat is completely tender and almost falling
off the bone. Allow the meat to rest for half an hour once cooked.
For the kale polenta begin by blanching the kale in a saucepan of salted
boiling water for 1 minute then remove, drain and finely chop both the kale
and the parsley and then mix together in a bowl. Leave this to one side to
sprinkle over the polenta once cooked.
Next gently warm the 200ml of milk with the 800ml of salted water in a large
saucepan and add a generous sprinkle of freshly ground black pepper. Once
almost boiling gently pour in the polenta and use a whisk to combine the
mixture. Continue to whisk for 3-4 minutes, ensuring no lumps form. Once
combined reduce the heat to a low simmer and allow to cook for around 40
minutes, stirring with a wooden spoon occasionally.
When the polen