The recipe serves 2 but can easily be scaled up or down to suit your needs.
Time: 3 hours
Serves: 2
1 pack of two beef short ribs
olive oil
salt to taste
freshly ground black pepper to taste
500ml beef stock, shop-bought or homemade
for the blackberry sauce
125g blackberries
50g cider vinegar
50g brown sugar
100g tomato ketchup
1/2 tbsp Worcestershire sauce
1/4 tsp mustard powder
salt to taste
freshly ground black pepper to taste
for the sweetcorn
2 litres of light vegetable stock, or water
2 corn on the cob, husks removed
40g cultured butter
Preheat your oven to 160°C (140°C fan, or gas mark 3). Rub the meat all over in olive oil – about a tablespoon should do it, and sprinkle with salt and pepper.
Heat a frying pan over a medium-high heat– a cast iron pan works best. Once hot, sear the meat for 2 minutes on every side.
Once nicely browned all over, position the ribs bone-side down in the pan. Pour in the beef stock and cover the ribs loosely with foil. Place the pan in your preheated oven, or transfer everything to a baking dish if your pan is not oven-safe.
Cook for two and a half hours or until tender. Check on the meat occasionally and spoon some of the stock over the ribs to stop them drying out.
Meanwhile, combine all the ingredients for the blackberry sauce in a small pan. Simmer until the blackberries are softened - around 20 minutes. Allow the sauce to cool and blitz with a hand blender until smooth. Next, pass the sauce through a sieve whilst pushing down on the blackberry seeds with a spatula or potato masher to extract as much liquid as possible.
To make the sweetcorn, bring the stock, or water, to a rolling boil in a big, deep pan. Cut the corn cobs in half width-ways and slide them into the liquid.
Leave to cook for about five minutes, then turn off the heat and leave the corn to sit in the stock as it cools.
Put a heavy-based dry frying pan on a high heat and, once hot, lay the drained corn in the pan and char for a couple of minutes on each side – you may need to do this in batches, so you don’t overcrowd the pan.
Now warm the butter in a small pan over a low heat until melted.
Once the corn cobs have chard to your liking, dip them in the melted butter and rotate so all the sides are covered.
Once the ribs have finished cooking, remove them from the oven and brush with the blackberry sauce. Cover tightly with tin foil and leave to rest outside the oven for 10 minutes.
Once rested, glaze them again and serve alongside the corn with a spoonful of extra sauce on the plate.
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