Ingredients
400g Chilled Australian Beef Short Ribs Bone In
Salt (to taste)
Black Pepper Crushed (to taste)
30g Oil
5 cloves Garlic (chopped)
60g Shallot (peeled)
20g Flour
1 Can (400g) Canned Tomato (chopped)
500ml Beef Stock (Any Brand)
5 sprigs Thyme
2 pc Bay Leaf
Method
- Season Beef Short Ribs Bone In with salt and crushed black pepper evenly on both sides.
- Heat a deep pot with oil on a medium high heat and sear beef short rib on all sides till nice and brown.
- Remove beef short rib and set aside, with the same pot, sauté garlic and shallot till fragrant.
- Next add canned tomato, beef stock, thyme, bay leaf and the browned beef short rib.
- Bring pot to a boil and turn to a low simmer with the pot covered.
- Simmer for 1.5 hours till beef oxtail is tender, once done ready to serve.
Recipe from Meat & Livestock Australia, Created by Chef Edward Siew
