TAMARIND BEEF SHORT RIBS WITH PEARL BARLEY AND JERUSALEM ARTICHOKE PUREE

INGREDIENTS For the beef ribs

6 x beef short ribs Olive oil and a knob of better, for searing

For the marinade

cup sesame oil cup sugar cup tamarind paste cup fish sauce 1 cup beef stock

For the roasted fennel

3 x large fennel bulbs (with tops on)

and pepper Squeeze of lemon juice Olive oil

For the Jerusalem artichoke puree

400g Jerusalem artichokes 75g butter 50ml double cream Squeeze of lemon juice Salt and pepper

For the pearl barley

250g pearl barley Small handful of roasted chopped hazelnuts Olive oil Squeeze of lemon juice Large bunch of basil Salt and pepper

METHOD

1. For the ribs. Start by seasoning and searing your short ribs in a hot pan until they are browned on all sides. Mix all your marinade ingredients together, coat the seared short ribs and place in a large casserole dish or roasting tray. Cover with a lid or tin foil and cook in a pre-heated oven at 170°C for 3-4 hours. 2. For the roasted fennel. Cut the fennel bulbs in half (lengthways), season with salt, pepper, a squeeze of lemon juice and olive oil and place in a roasting tray cut side down and add to the oven with the short ribs to cook for around 25-30 minutes, or until tender. 3. For the Jerusalem artichoke puree. Peel and chop your Jerusalem artichokes, cover with water and bring to a boil, then reduce the heat and simmer for 8-10 minutes, or until tender. Drain and add to a food processor with the butter, cream and lemon juice and blend to make a smooth puree. Season to taste. 4. For the barley. Boil your pearl barley in salted water until tender. Drain and season with toasted hazelnuts, olive oil, a squeeze of lemon juice, a large bunch of chopped basil and salt and pepper. If your fennel bulbs still have their fronds (tops), I like to chop these up and mix them through the barley.