Receta Short Ribs, Peckham Style

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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
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