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Clean recipe · robertwelch.com

MARRY ME MASH WITH SLOW-BRAISED BEEF SHORT RIBS

Original recipe: robertwelch.com

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Ingredients

  1. 1kg Maris Piper potatoes, peeled
  2. 150g unsalted butter (melted)
  3. 200ml whole milk
  4. 200ml double cream
  5. 3-4 sprigs fresh thyme
  6. 1 tbsp neutral oil
  7. 2 tbsp tomato purée
  8. 3 sprigs fresh thyme
  9. 500ml red wine
  10. 750ml–1L good beef stock (enough to submerge)

Instructions

  1. MARRY ME MASH
  2. 1. Peel and cube 1kg Maris Piper potatoes. Place into cold salted water, bring to the boil, then reduce to a gentle simmer and cook until completely tender.
  3. 2. Drain and leave in the colander to steam dry for 20–30 minutes to remove excess moisture.
  4. 3. Meanwhile, combine the milk and cream in a saucepan with the finely chopped garlic and thyme sprigs. Bring to a gentle simmer and cook very lightly for 30 minutes to infuse. Strain and keep warm.
  5. 4. Pass the dried potatoes through a potato ricer. Fold through the butter until fully incorporated. For an ultra-smooth finish, push the buttered potatoes through a fine-mesh sieve using the back of a spoon.
  6. 5. Add the warm, infused cream mixture one ladle at a time, folding gently until smooth, creamy, and holding its shape (not loose).
  7. 6. Season generously with fine salt, white pepper, and a small grating of fresh nutmeg. Taste and adjust. Warm gently before serving.
  8. MARRY ME MASH
  9. 1. Peel and cube 1kg Maris Piper potatoes. Place into cold salted water, bring to the boil, then reduce to a gentle simmer and cook until completely tender.
  10. 2. Drain and leave in the colander to steam dry for 20–30 minutes to remove excess moisture.
  11. 3. Meanwhile, combine the milk and cream in a saucepan with the finely chopped garlic and thyme sprigs. Bring to a gentle simmer and cook very lightly for 30 minutes to infuse. Strain and keep warm.
  12. 4. Pass the dried potatoes through a potato ricer. Fold through the butter until fully incorporated. For an ultra-smooth finish, push the buttered potatoes through a fine-mesh sieve using the back of a spoon.
  13. 5. Add the warm, infused cream mixture one ladle at a time, folding gently until smooth, creamy, and holding its shape (not loose).
  14. 6. Season generously with fine salt, white pepper, and a small grating of fresh nutmeg. Taste and adjust. Warm gently before serving.
  15. BRAISED SHORT RIBS
  16. 1. Preheat the oven to 130°C.
  17. 2. Season the ribs generously with salt and pepper. Heat the oil in a heavy casserole and sear the ribs on all sides until deeply browned. Remove and set aside.
  18. 3. In the same pan, soften the diced onion, celery, and carrots.
  19. 4. Add the tomato purée, sliced garlic, thyme, and bay leaves. Cook briefly until fragrant.
  20. 5. Deglaze the pan with red wine and reduce slightly, then add enough beef stock to fully submerge the ribs.
  21. 6. Return the ribs to the casserole, cover, and cook in the oven for four hours until completely tender.
  22. 7. Remove the ribs carefully. Strain the sauce into a separating jug and discard the fat. Pass the remaining stock – without the fat – through a fine sieve into a clean pan and reduce until it coats the back of a spoon.
  23. 8. Return the ribs to the sauce, baste generously, and serve alongside the mash.
  24. BRAISED SHORT RIBS
  25. 1. Preheat the oven to 130°C.
  26. 2. Season the ribs generously with salt and pepper. Heat the oil in a heavy casserole and sear the ribs on all sides until deeply browned. Remove and set aside.
  27. 3. In the same pan, soften the diced onion, celery, and carrots.
  28. 4. Add the tomato purée, sliced garlic, thyme, and bay leaves. Cook briefly until fragrant.
  29. 5. Deglaze the pan with red wine and reduce slightly, then add enough beef stock to fully submerge the ribs.
  30. 6. Return the ribs to the casserole, cover, and cook in the oven for four hours until completely tender.
  31. 7. Remove the ribs carefully. Strain the sauce into a separating jug and discard the fat. Pass the remaining stock – without the fat – through a fine sieve into a clean pan and reduce until it coats the back of a spoon.
  32. 8. Return the ribs to the sauce, baste generously, and serve alongside the mash.