BRAISED SHORT RIB, CELERIAC PURÉE, CHARRED CABBAGE (Serves 4)

INGREDIENTS For the ribs:

4 short ribs aprox 250g per portion; 1 carrot roughly chopped; 1 onion quartered skin on; 1 tbsp tomato puree; 2 bay leaves; 1 glass red wine; 1 litre good quality beef stock; salt to taste

For the puree:

1 celeriac; 1 litre whole milk; 50g butter; salt to taste

For the cabbage:

1 hispi cabbage (sweetheart works if not available); salt to taste

For the salsa verde:

1 bunch parsley; 1tsp English mustard; 1tsp capers; 1 gherkin chopped; 2 anchovies; 1tsp cider vinegar; rapeseed oil (enough to combine approx 150-200ml); crispy onion to garnish

METHOD:

1. To make the ribs (ideally the night before). Preheat the oven to 1600 (fan). Season the short ribs with salt, pan sear to brown for 30 seconds – a minute on each side.

2. Put meat side down, bone facing upwards into a pot or dish deep enough for the liquid ingredients. Use the same pan to char the carrot and onion, add tomato puree, cook out for 30 seconds, add the red wine and stock to deglaze the pan add bay leaves and then decant all ingredients to the pot. The liquid should cover at least ¾ of the ribs.

3. Cover with foil or a lid and cook for 2½-3 hours or until the meat is tender. Allow ribs to cool in braising liquor, then remove ribs and set aside. Strain liquid and then allow to cool and remove the fat layer.

Reduce half of the braising liqour down by half, reserve the rest.

4. While ribs are cooking, peel and chop the celeriac into roughly 2cm cubes. Place in a pan add the milk until just covered. Add salt to taste

5. Bring to the boil, then simmer until celeriac is soft (approx 20-30 mins). Once soft, strain but keep the liquid. Blitz celeriac in a blender and add liquid as required to achieve a silky texture. Add butter, season to taste and set aside.

6. For the cabbage, keep the core and cut into quarters, blanch in salted boiling water for four minutes. Remove and place into cold water. Drain, and coat in a little rapeseed oil and salt. Saute the cabbage on each side to achieve a lovely charred black on the edges. Cool and remove the core. Shred, season and set aside.

7. To make the salsa verde, in a blender combine parsley, anchovies, capers, gherkin, mustard, cider vinegar and oil. Blitz until smooth.

8. Place the short ribs in a little of the braising liquor, add a foil lid and cook for 10 minutes at 2000 (fan).

9. Warm the puree gently on the stove for 3-4 minutes, add a drizzle of rapeseed oil to the hispi and warm through in the oven for 3-4 minutes.

10. Warm the reduced braising liquor on the stove. Once warmed, put a few spoonfuls of celeriac puree on each plate, smooth round in a circle motion

11.Add the hispi cabbage to the centre, place the braised rib on top, add the reduced liquor using a spoon over the short rib.

12. Finish with the salsa verde drizzled over the rib and a handful of delicious crispy onions.