A solid option to save money, reduce food wastage, and just as delicious as regular cuts.
In a large pan over medium heat sauté onion, celery and carrot until translucent with olive oil and place in an oven tray.
Season short beef ribs with salt & pepper. Place the ribs on top of the vegetables.
Place beef stock, brown sugar, and balsamic vinegar so braising liquid covers the ribs.
Cover with baking paper then aluminium foil and roast at 160°C for about 2½ hrs. Take ribs out of the oven every 40 mins and turnover in liquid then return o oven. The meat on the ribs is ready when tender.
Remove the ribs from the braising liquid and refrigerate for 2 hrs.
Combine the sugar, caramelised balsamic and cooking juices (avoiding the fat) in a bowl stirring regularly until a glaze is formed.
When ready to serve, cut each piece of rib into sections along the bone and heat over a charcoal grill. Whilst grilling the ribs, continuously brush them with the glaze until sticky & caramelised.
Combine all the salad ingredients and serve alongside the ribs. Garnish with micro herbs and chervil.
Tips for grilling the Bavette Steak:
Ensure the steak is at room temperature before cooking.
Season and cook over a grill or pan on high heat, turn once only.
This cut is best cooked medium-rare.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Recipe a part of the Curious Cuts campaign with Harris Farm
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