| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
4qr |
1 |
servings |
INGREDIENTS
|
|
Allow a set of 3 beef short ribs -; per person |
|
|
; cleaned and trimmed but left intact |
| 1 |
|
Carrot |
| 1 |
md |
Onion |
| 3 |
|
Sticks celery |
| 2 |
|
Leeks |
| 250 |
g |
Pancetta |
| 5 |
|
Bay leaves |
| 1 |
|
Sprig rosemary |
| 1 |
|
Sprig thyme |
| 1 |
|
Head garlic |
| 1/2 |
c |
Extra virgin olive oil + a little more |
|
|
; for roasting ribs |
| 1 |
kg |
Dried cannellini beans; (soaked in plenty of |
|
|
; water overnight) |
|
|
Salt and pepper |
| 1 1/2 |
l |
Chicken stock |
| 125 |
g |
Unsalted butter |
INSTRUCTIONS
1. Dice the carrot, onion, celery and leek into a 2cm mirepoix. Cut
pancetta into 1cm dice. Finely chop the rosemary and thyme. Crush garlic
and store in olive oil. Strain the beans and rinse.
2. Strain the garlic and set aside. Pour oil into a large heavy bottomed
pot and heat with the butter and sweat the mirepoix, pancetta, herbs and
pepper for 5-6 minutes. Add beans and top up with chicken stock (and water
if needed). Cover pot and simmer until beans are al dente. Add garlic and
salt to taste. Strain beans from liquid, setting both aside to cool. When
cool, combine back together until needed.
4. Pre-heat oven to 250deg.C. Rub the ribs with oil, set in a roasting pan
and cook in oven for about 15-20 minutes. Take out of the oven and rest in
a warm spot for 15 minutes, season and serve on the warm braised cannellini
beans.
NOTE: Pancetta is salty, do not over season.
Recipe by Stefano Manfredi, Bel Mondo Restaurant, 12-24 Argyle Street, The
Rocks, Sydney.
Converted by MC_Buster.
Per serving: 1752 Calories (kcal); 125g Total Fat; (66% calories from fat);
82g Protein; 59g Carbohydrate; 449mg Cholesterol; 20538mg Sodium Food
Exchanges: 1/2 Grain(Starch); 10 Lean Meat; 9 Vegetable; 0 Fruit; 20
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Many people give thanks to God when He gives. Job gave thanks when He took.”