Beat the weeknight rush with these double-batch braised beef short ribs. Enjoy half now, then freeze the rest for an easy meal later.
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Heat the oil in a large frying pan over medium-high heat. Cook the beef, in batches, for 3-4 mins or until browned all over. Transfer to a slow cooker.
Add the onion, carrot, celery and mushroom to the pan. Cook, stirring, for 8-10 mins or until vegetables soften and start to brown. Add the garlic and cook for 1 min or until aromatic. Stir in the tomato paste, stock, wine or extra stock, vinegar, bay leaves, thyme and rosemary. Season and bring to the boil. Pour over the beef in the slow cooker. Cover and cook for 4 hours on high (or 8 hours on low) or until the meat is falling off the bone.
Transfer the beef to a plate. Combine the cornflour and 2 tbs sauce from the slow cooker in a heatproof bowl. Stir the cornflour mixture into the remaining sauce in the slow cooker. Shred the beef and discard bones. Stir beef into the sauce in the slow cooker. Transfer half the beef mixture to an airtight container. Cool. Place in the fridge for up to 3 days or freeze for up to 3 months. Serve the remaining beef mixture.
Serve with thyme leaves, rosemary sprigs, wilted greens and polenta
COOK. STORE. SAVE.
Use the remaining portion of braised beef to make an irresistible beef ragu pasta – stir through cooked pappardelle with baby spinach leaves, grated parmesan and chopped parsley.