- 1.6kg beef short ribs
- 4 fresh bay leaves
- 2 heads garlic
- 1L beef stock
- 2 x 400g cans diced tomatoes
- 4 large potatoes
- 2 Tbsp unsalted butter
- 1 tsp dried oregano
- salt flakes and freshly-milled black pepper
- 375ml lager
- 1 red onion, finely diced
- ½ bunch thyme, finely chopped
- 1 Tbsp extra virgin olive oil
- 1 Tbsp mustard powder
- 2 tsp brown sugar
- 1 Tbsp cornflour
- cooking oil spray
- sour cream and chives, to serve
1 Preheat oven to 180°C. Combine the beef ribs, bay leaves garlic (reserving 4 cloves), stock and tomatoes in a large lidded pot and add water to cover the beef by 10cm. Set over a medium heat and simmer gently for 1½ hours, until the meat is tender. Set the meat aside, reserving the liquid.
2 Meanwhile cut a cross in the top of the potatoes and press in the butter and oregano, season with salt and pepper. Wrap in a double layer of foil and place in a roasting pan cut side up and bake for 1½ hours, until tender.
3 Strain 1L of the beef braising liquid into a medium saucepan and set over a high heat. Bring to a boil, then add the lager. Reduce to 500ml.
4 Sauté the onion, minced reserved garlic and thyme in olive oil in a medium saucepan for 5 minutes, until just softened, then pour in the lager mixture, mustard powder and sugar. Dissolve the cornflour in 2 Tbsp water then whisk in and simmer until thickened. Season with salt and pepper.
5 Sprinkle the beef with cooking oil spray and cook on a hot barbecue grill for 4 minutes each side, until lightly blackened, then serve with jacket potatoes, lager gravy, sour cream and chives.