Appareils et accessoires
Cette recette est conçue pour une combinaison spécifique d'appareils et d'accessoires. Sans cette configuration requise, nous ne pouvons pas garantir un résultat satisfaisant.
Short rib "bourguignon" with spinach polenta
Ingrédients
Red wine sauce
-
extra virgin olive oil20 g
-
brown onion cut into halves1
-
celery cut into pieces2 stalks
-
garlic cloves2
-
Dutch baby carrots tops trimmed (see Tips)1 bunch
-
tomato paste50 g
-
Beef stock paste (see Tips)10 g
-
dried bay leaves2
-
red wine750 g
-
canned chopped tomatoes400 g
-
ground black pepper2 pinches
-
pickling onions cut into halves9
Beef short ribs
-
extra virgin olive oil2 tbsp
-
beef short ribs1800 g
-
sea salt to season
-
ground black pepper to season
-
pancetta diced (1 cm)200 g
-
button mushrooms200 g
Spinach polenta
-
polenta200 g
-
unsalted butter30 g
-
fresh baby spinach120 g
-
water800 g
-
sea salt1 tsp
-
extra virgin olive oil1 tbsp
-
unsalted butter1 tbsp
-
fresh parsley leaves only, roughly chopped, to garnish
-
horseradish cream to serve (optional)
Niveau
facile
Infos nut. par 1 portion
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