Sharing Plates by Luke Mangan

Author:Luke Mangan
Language: eng
Format: epub
Publisher: Allen & Unwin
Published: 2017-02-20T05:00:00+00:00

FOR THE BEEF Preheat the oven to 130ºC (250ºF). Heat a heavy-based frying pan over high heat. Drizzle with a little vegetable oil.

Season the ribs with salt and pepper and add them to the frying pan. Cook for 6–8 minutes, turning to brown all over. Transfer to a small baking dish.

Using the same pan, drizzle in a little more oil and heat again over medium–high heat. Add the vegetables and garlic and cook, stirring now and then, for 5 minutes, until well coloured. Add the herbs, season with salt and the black pepper, and cook for another 2 minutes.

While the vegetables are browning, roughly blend the tomatoes with the juice in a food processor.

Add the wine to the pan and allow to reduce by half, then add the stock and the tomatoes. Bring to a simmer, remove from the heat and pour over the ribs.

Cover with foil and transfer to the oven. Bake for 2–2½ hours, or until the meat is tender.

Remove the ribs from the baking dish and keep warm. Strain the liquid through a fine sieve, then pour into a saucepan. Place over medium heat and allow to reduce by two-thirds, to a sauce consistency. Stir in the vinegar and tarragon, then add the ribs to the sauce.

FOR THE ROASTED ONION While the ribs are in the oven, place the onion, cut side down, on a small roasting tray. Drizzle with the olive oil and vinegar, and season with salt and pepper. Cover the tray with foil, then transfer to the oven.

Roast for about 45 minutes, or until the onion is tender and caramelised. Remove from the oven and allow to cool. Peel off the skin and cut the onion into quarters.

FOR THE CARROT & CUMIN PUREE Combine the carrot, garlic, cumin seeds, olive oil and butter in a saucepan over medium heat. Cook for 15 minutes, or until the carrot is tender. Add the cream, season, then cover and cook for another 5 minutes.

Transfer to a blender and whiz to a smooth purée. Place the purée in a clean saucepan, ready for reheating.

TO SERVE Gently reheat the carrot purée and place a few dollops onto a serving platter. Place the short ribs next to the purée and arrange the onion quarters around. Grate the fresh horseradish over top, garnish with the chives and serve.

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