Stout Braised Short Rib of Beef

Method

Season and brown the short rib of beef then place in an oven proof dish. At the stock, stout, bay leaf and cover and cook for 2 to 2 and a half hours at 170c until moreishly tender. At this stage, strain and reduce the liquid.

Sauté the diced mushrooms in a little butter then add the mustard and mix. Cut the pastry into 4 inch discs and fill with the mushroom mix then glaze and bake until golden.

Peel, dice and boil the potatoes then add the butter, milk, parsley and horseradish. Mash then season to perfection.

Grill baby vegetables in butter and roast the purple potato.