Ingredients

The following ingredients have 6 Servings
  • 2 kg beef short ribs
  • 1 tbsp plain flour
  • 1 tsp English mustard powder
  • salt and freshly ground black pepper
  • 2 tbsp oil
  • 2 large onions (sliced)
  • 4 cloves of garlic (left whole)
  • 50 g light muscovado sugar
  • 60 ml sherry vinegar
  • 250 ml red wine
  • 250 ml beef stock
  • chopped parsley, to serve

Instruction

  • Preheat the oven 190℃ (170℃ fan)/375 °F/gas mark 5. Place the short ribs on a board. Combine the flour, mustard salt and peppers and use to dust the short ribs.
  • Heat the oil in large casserole and down the joint on both sides.
  • Add the onions, garlic, and sugar around the edge of the meat. Pour in the vinegar, wine and stock. Bring to the boil and cover.
  • Cook in the oven for 3 – 4 hours until the meat is very tender and falling off the bone.
  • Remove the meat from the pan. Skim off and discard any fat.
  • When the meat is cool enough to handle, shred the meat from the bone and discarding any fat and the bones.
  • Add the meat to the liquid in the pan and reheat until piping hot.
  • Serve on a bed of mash. Scattered with some chopped fresh parsley.