2 stalks of celery
3 cloves of garlic
330 ml of my Imperial Stout
A splash of red wine vinegar
A splash of apple cider vinegar
A tablespoon of glucose syrup
1 cup of home made chicken stock
6 beef short ribs
We browned the meat and then fried the onions, garlic, chili and celery. The carrot went in next and then a dash of the stock to de-glaze the pan. Then the rest of the stock, the beer, vinegar and glucose syrup went into the pot and the ribs went back in. The whole lot went into the oven for 3 hours at 180'C.
|Didn't get a picture of the finished product, too busy eating|
Served with veggies and the sauce drizzled over the beef. Delicious.