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How to make Braised beef short ribs with silverbeet and haloumi crumbs

Yield = 4
Prep time: 0:10
Cook time: 2:55
Total time: 3:05

Ingredients

  • 1/4 cup (60ml) olive oil
  • 4 x 350g beef short ribs
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 3 garlic cloves, chopped
  • 1 tbs tomato paste
  • 1 cinnamon quill
  • 1 bay leaf
  • 1/3 cup chopped oregano leaves
  • 1 cup (250ml) red wine
  • 2 cups (500ml) Massel beef stock
  • 100g haloumi, finely chopped
  • 1 bunch silverbeet, stalks trimmed
  • Greek flatbread, to serve
  • 50g pitted kalamata olives, halved

Method

  • Step 1 Preheat oven to 160°C. Heat 1 tbs oil in a large casserole over medium-high heat. Season beef and cook, turning, for 8-10 minutes until browned. Transfer beef to a bowl and add 1/4 cup (60ml) water to the casserole, scraping the bottom to deglaze, then pour over beef.
  • Step 2 Heat another 1 tbs oil in the casserole over medium heat and add onion, carrot and celery, and cook for 4-5 minutes until softened. Add the garlic and cook for 2 minutes or until fragrant, then add tomato paste and cook for a further 1 minute. Add cinnamon, bay, oregano, wine and stock, then season and bring to a simmer. Return the beef to the casserole, cover surface with baking paper, cover casserole with a lid and roast for 2 1/2 hours or until tender and falling off the bone.
  • Step 3 Heat a large frypan over medium-high heat, add haloumi and cook, stirring, for 3-4 minutes until golden. Remove and set aside. Return the pan to the heat with remaining 1 tbs oil. Add silverbeet, season and cook for 2-3 minutes until wilted.
  • Step 4 Remove beef from casserole and shred. Strain liquid and simmer over medium heat for 5 minutes or until thickened and reduced. Add the beef to the sauce and serve on flatbread with olives, silverbeet and haloumi crumbs.