Short rib "bourguignon" with spinach polenta

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Preparação 20min

Total 4h

6 portions

Ingredientes

Red wine sauce

extra virgin olive oil
20 g
brown onion cut into halves
1
celery cut into pieces
2 stalks
garlic cloves
2
Dutch baby carrots tops trimmed (see Tips)
1 bunch
tomato paste
50 g
Beef stock paste (see Tips)
10 g
dried bay leaves
2
red wine
750 g
canned chopped tomatoes
400 g
ground black pepper
2 pinches
pickling onions cut into halves
9

Beef short ribs

extra virgin olive oil
2 tbsp
beef short ribs
1800 g
sea salt to season
ground black pepper to season
pancetta diced (1 cm)
200 g
button mushrooms
200 g

Spinach polenta

polenta
200 g
unsalted butter
30 g
fresh baby spinach
120 g
water
800 g
sea salt
1 tsp
extra virgin olive oil
1 tbsp
unsalted butter
1 tbsp
fresh parsley leaves only, roughly chopped, to garnish
horseradish cream to serve (optional)

Dificuldade

fácil

Nutrição por 1 portion

Sódio 855.2 mg

Proteína 53.9 g

Energia 7181.3 kJ / 1716.4 kcal

Gordura 139.9 g

Fibra 6.7 g

Gordura saturada 57.9 g

Hidratos de carbono 36.9 g

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Também apresentado em

Eating in 10 Receitas
Austrália e Nova Zelândia

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