Ingredients

• 1kg x Beef short ribs

• 30g x Butter

• Olive oil

• 2 x Medium large brown onions - sliced into half moons - see note

• 3 x Garlic cloves - diced

• 1 x Large carrot, diced

• 2 x Celery sticks, diced

• 1 x Whole star anise - medium large size

• 2 x Teaspoons sumac

• 2 x Tablespoons tomato paste

• 2 x Cups beef or chicken stock - must be best quality see note

• 1 x Tin tomatoes

Preparation

First add the olive oil to a medium hot heavy based pot or Dutch oven and carefully fully brown the short ribs on all sides then set aside.

Next keeping the juices from the beef, add the onions, garlic, carrots and celery to the pot (add a little more oil if needed) and cook down until fully caramelised then add the stock to deglaze the pot. Next add the tomato paste, star anise, sumac and tomatoes and stir to bring everything together then seal the lid on the pot and place in a preheated oven at 160c for 3 hours, stirring every hour, until the meat is falling apart.

Remove the ribs and set aside. Then reduce the liquid by half. Next, with a sharp knife remove the bone from the ribs and return the meat to the sauce ready for mashed potatoes or your preferred topping on the serving dish.

Important: The two onions are important giving an Onion Lyonnaise richness to the sauce.

Comments: It is important that the stock is best quality. Proper Home Made stocks are always best. Avoid the over salted, cardboard supermarket stocks