Beef Short Ribs with Birch Sap Glaze
Beef Short Ribs with Birch Sap Glaze. The glaze is made with birch sap syrup and the dish is served with foraged morels and miner's lettuce courtesy of Alysia Vasey!
Ingredients
For the ribs
- 1 kg beef short ribs
- 1 onion
- 2 carrots
- 1 bulb garlic
- 1 small bunch parsley
- Water to cover
- A few peppercorns
- 10 star anise
For the sauce
- 5 blond morels
- 25g butter
- 50ml madeira
- 200ml veal jus
To serve
- 2 tbsp Birch sap syrup
- Miner’s lettuce
Method
- Put the ribs and aromatics in a pan with enough water to cover, then simmer for 2 to 3 hours.
- Heat a BBQ until it is hot and the coals are white.
- Then, remove the short ribs from the stock, and place them on the BBQ and cook until coloured.
- At the same time as the above, oil and season the fillet steak, pop them onto the BBQ and cook for 3 minutes on each side. Then, allow them to rest.
- To make the sauce, put the butter and mushrooms in a frying pan and cook for 2 to 3 minutes. Add the madeira and stock, bring to the boil, and reduce by half.
- To serve, pop the ribs onto a plate, spoon over the birch syrup, then spoon over ½ of the sauce. For the fillet, pop onto a plate, spoon over the mushrooms sauce and top with miner’s lettuce.
Ingredients
For the ribs
- 1 kg beef short ribs
- 1 onion
- 2 carrots
- 1 bulb garlic
- 1 small bunch parsley
- Water to cover
- A few peppercorns
- 10 star anise
For the sauce
- 5 blond morels
- 25g butter
- 50ml madeira
- 200ml veal jus
To serve
- 2 tbsp Birch sap syrup
- Miner’s lettuce
Method
- Put the ribs and aromatics in a pan with enough water to cover, then simmer for 2 to 3 hours.
- Heat a BBQ until it is hot and the coals are white.
- Then, remove the short ribs from the stock, and place them on the BBQ and cook until coloured.
- At the same time as the above, oil and season the fillet steak, pop them onto the BBQ and cook for 3 minutes on each side. Then, allow them to rest.
- To make the sauce, put the butter and mushrooms in a frying pan and cook for 2 to 3 minutes. Add the madeira and stock, bring to the boil, and reduce by half.
- To serve, pop the ribs onto a plate, spoon over the birch syrup, then spoon over ½ of the sauce. For the fillet, pop onto a plate, spoon over the mushrooms sauce and top with miner’s lettuce.
