![Slow-cooked Short Rib with Beetroot Purée Slow-cooked Short Rib with Beetroot Purée](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/231cf022231a3ca61b79ccef9e9cf1fd/Derivates/6fe579690683a7329cb5a2c4075e81b298369db7.jpg)
Dificultad
La mayor parte de nuestras recetas son fáciles. Las clasificadas con dificultad “media” o “avanzada” requieren un poco más de tiempo o habilidad para cocinar.
Tiempo de preparación
Este es el tiempo que necesitas para preparar esta comida.
Tiempo total
Este es el tiempo que se tarda en preparar esta comida de principio a fin: marinado, cocinado, enfriado, etc.
Porciones
Aquí se muestran las raciones de la receta.
Ingredientes
Slow-cooked Beef Short Rib
- 50 g carrot, peeled, cut in pieces (3 cm)
- 20 g shallot, halved
- 35 g leek, white part only
- 35 g sunflower oil
- 250 g beef meat pieces, sinew free
- 400 g beef short ribs (2 x 200 g pieces)
- 1200 g water
- 1 tsp cornflour, mixed with 1 tsp water (opcional)
Beetroot Purée
- 150 g raw beetroot, peeled, cut in pieces (3 cm)
- 20 g red wine
- 80 g beetroot juice
- 10 g apple cider vinegar
- 10 g caster sugar
Cippolini Onions
- 1000 g water
- 50 g unsalted butter, diced
- 10 g salt
-
3
cippolini onions (approx. 70 g each), peeled
o spring onions, large, white bulb only
Serving
- 1 tsp sunflower oil
- Inf. nutricional
- por 1 portion
- Calorías
- 5212 kJ / 1245.7 kcal
- Proteína
- 53.6 g
- Carbohidratos
- 25.8 g
- Grasa
- 102.5 g
- Grasa saturada
- 46.8 g
- Fibra
- 4.1 g
- Sodio
- 2262.6 mg
En colecciones
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