What better time to indulge in a slow cook and let the beautiful aromas fill your entire house. It's such a luxury to cook a cut of meat low and slow and let the the flavours develop over time and this recipe is just that! For the stock, I made a simple one with Hagen's smoked pork bones, which gave the entire dish a really savoury, smoky flavour. I threw the pork bones in a saucepan and covered with water, then added in an onion and some black peppercorns and left it simmering for 3 hours.
Serves 6-8
Ingredients:
Method:
We’ve served ours on some tostadas with melted cheese, pickled red onion and fresh lime.
Cooler nights call for slow cooked meats that fall off the bone, coated in a rich sauce and maybe some indulgent buttery mash too. Our marbled short ribs are braised for 3 hours and are infused with with tomato, red wine, garlic and oregano. Serve with parpadelle, polenta or mash, the choice if yours.