- 2 Irish beef ribs (about 200g)
- 2 medium carrots roughly chopped
- 1 head of celery roughly chopped
- 1 onion finely chopped
- 50g of plain flour
- salt and pepper
- 1tbls of English mustard
- 1tbls of grain mustard
- 500ml dark beef stock
- splash of olive oil
- pinch of fresh parsley to finish
Braised Irish beef rib with celery, carrots and mustard sauce
2
- 2 Irish beef ribs (about 200g)
- 2 medium carrots roughly chopped
- 1 head of celery roughly chopped
- 1 onion finely chopped
- 50g of plain flour
- salt and pepper
- 1tbls of English mustard
- 1tbls of grain mustard
- 500ml dark beef stock
- splash of olive oil
- pinch of fresh parsley to finish
Step 1
Preheat your oven to 160¬?.
Step 2
Firstly, season your Irish beef ribs with salt and pepper before coating in the plain flour.
Step 3
In a heavy based oven proof casserole dish or pot, heat the olive oil and brown your Irish beef ribs, before adding the vegetables and mustards.
Step 4
Add the stock to the casserole dish, pop a lid on and place in a preheated oven for 3 hours until the beef is just about to fall from the bone.
Step 5
To serve, mix in the fresh parsley.
Step 1
Preheat your oven to 160¬?.
Step 2
Firstly, season your Irish beef ribs with salt and pepper before coating in the plain flour.
Step 3
In a heavy based oven proof casserole dish or pot, heat the olive oil and brown your Irish beef ribs, before adding the vegetables and mustards.
Step 4
Add the stock to the casserole dish, pop a lid on and place in a preheated oven for 3 hours until the beef is just about to fall from the bone.
Step 5
To serve, mix in the fresh parsley.
