Beef Family friendly Main

Braised beef short ribs with silverbeet and haloumi crumbs

Name: Braised beef short ribs with silverbeet and haloumi crumbs
Prep time: 10 min
Cook time: 175 min
Total time: 185 min
Yield: 4
Ingredients: 1/4 cup (60ml) olive oil; 4 x 350g beef short ribs; 1 onion, chopped; 1 carrot, chopped; 1 celery stalk, chopped; 3 garlic cloves, chopped; 1 tbs tomato paste; 1 cinnamon quill; 1 bay leaf; 1/3 cup chopped oregano leaves; 1 cup (250ml) red wine; 2 cups (500ml) Beef Style Liquid Stock; 100g haloumi, finely chopped; 1 bunch silverbeet, stalks trimmed; Greek flatbread, to serve; 50g pitted kalamata olives, halved

2 ratings

10m

2h 55m

Braised beef short ribs with silverbeet and haloumi crumbs

Jump to recipe

by Warren Mendes

delicious. team

Dec 29, 2015

Contrast these succulent Greek-style short ribs with vibrant silverbeet and salty haloumi.

1/4 cup (60ml) olive oil
4 x 350g beef short ribs
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
3 garlic cloves, chopped
1 tbs tomato paste
1 cinnamon quill
1 bay leaf
1/3 cup chopped oregano leaves
1 cup (250ml) red wine
2 cups (500ml) Massel Beef Style Liquid Stock
100g haloumi, finely chopped
1 bunch silverbeet, stalks trimmed
Greek flatbread, to serve
50g pitted kalamata olives, halved

Method

1.

Preheat oven to 160°C. Heat 1 tbs oil in a large casserole over medium-high heat. Season beef and cook, turning, for 8-10 minutes until browned. Transfer beef to a bowl and add 1/4 cup (60ml) water to the casserole, scraping the bottom to deglaze, then pour over beef.
2.

Heat another 1 tbs oil in the casserole over medium heat and add onion, carrot and celery, and cook for 4-5 minutes until softened. Add the garlic and cook for 2 minutes or until fragrant, then add tomato paste and cook for a further 1 minute. Add cinnamon, bay, oregano, wine and stock, then season and bring to a simmer. Return the beef to the casserole, cover surface with baking paper, cover casserole with a lid and roast for 2 1/2 hours or until tender and falling off the bone.
3.

Heat a large frypan over medium-high heat, add haloumi and cook, stirring, for 3-4 minutes until golden. Remove and set aside. Return the pan to the heat with remaining 1 tbs oil. Add silverbeet, season and cook for 2-3 minutes until wilted.
4.

Remove beef from casserole and shred. Strain liquid and simmer over medium heat for 5 minutes or until thickened and reduced. Add the beef to the sauce and serve on flatbread with olives, silverbeet and haloumi crumbs.