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Ingredientes
- Short Ribs, Peckham Style (with thyme dumplings and pickled cabbage) (serves 6, or maybe 4)
- 1kg beef short ribs (I kept all mine in one piece)
- 2 litres chicken stock (I used home made and yes it does make a difference)
- 2 bottles export strength Guinness (660ml)
- 2 red onions, sliced chunkily
- 6 cloves garlic, peeled and left whole
- 1.5 inch ginger, peeled and thickly sliced
- 2 sticks celery, sliced
- 6 allspice berries
- 1 cinnamon stick
- 2 scotch bonnet chillies, pierced but left whole
- 3 tablespoons Muscovado sugar
- 2 bay leaves
- Flour, for dusting the ribs
- Preheat the oven to 160C
- Put the lid on the casserole and cook for 3 hours, turning every so often if the ribs are poking out a bit.
- After this time, remove the meat and skim a bit of the fat from the top of the sauce. Then you can make the dumplings…
- For the dumplings (makes 12)
- 75g suet
- 175g self-raising flour
- 1 tablespoon thyme leaves
- 1 white cabbage, cored and sliced
- 1/3 carrot, grated
- 1/2 red onion, sliced
- Third cucumber, finely sliced
- 350ml cider vinegar
- 350ml water
- 70g grams caster sugar
- 1 tablespoon salt
- 1/2 teaspoon coriander seeds
- 1 tablespoon salt
View Full Recipe at Food Stories
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