Slow Cook Roast Beef Joint In Oven

beef short ribs

Good Housekeeping

Cal/Serv: 428

Makes: 6

Prep Time: 0 hours 15 mins

Cook Time: 5 hours 0 mins

Total Time: 5 hours 15 mins

2 tsp.

sunflower oil, for frying

kg (4 ½lb) beef short ribs

banana shallots, peeled and quartered

cinnamon sticks

star anise

garlic cloves, peeled and bruised

cm (3 ½ in) piece root ginger, peeled and sliced

in to matchsticks

orange

900 ml

(1 ½ pint) beef stock

2 tbsp.

rice wine vinegar

2 tbsp.

soy sauce

2 tbsp.

runny honey

250 g

(9oz) shiitake mushrooms, quartered

Jasmine rice, black sesame seeds and steamed pak choi or seasonal greens, to serve

Micro herbs (optional), we used Marks & Spencer Japanese selection

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Heat the oil in a large, high-sided casserole and brown the ribs all over (you will need to do this in batches). Set ribs aside and wipe most of the fat from the pan. Add the shallots and cook for 5min, until just beginning to soften, add the spices, garlic and ginger for the remaining minute, then return the beef to the pan with any juices, stirring to coat well. Using a vegetable peeler, zest the orange. Add to the pan along with the juice (about 4tbsp), stock, vinegar, soy sauce and honey. Bring to the boil, then reduce to a simmer and cover with a tight-fitting lid. Cook for 3-4hr, stirring occasionally, add the mushrooms and continue cooking for a further hour, until the meat is tender and just coming away from the bone.
Carefully remove the meat from the sauce, then bring sauce to the boil and bubble until thickened. Return beef to pan and stir well to coat. Serve with steamed jasmine rice sprinkled with black sesame seeds, pak choi or seasonal greens, micro herbs, if using, and extra sauce on the side.

GET AHEAD Once sauce has thickened and beef is returned to the pan, remove from heat. Cool, then store in an airtight container and chill for up to 2 days or freeze for up to 1 month. To serve, defrost and reheat until piping hot.

Per Serving:

Calories: 428
Total carbs: 8 g
Sugars: 1 g
Total fat: 24 g
Saturated fat: 118 g
Protein: 44 g

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