Short rib "bourguignon" with spinach polenta

No ratings

Prep. 20min

Total 4 h

6 portions

Ingredients

Red wine sauce

extra virgin olive oil
20 g
brown onion cut into halves
1
celery cut into pieces
2 stalks
garlic cloves
2
Dutch baby carrots tops trimmed (see Tips)
1 bunch
tomato paste
50 g
Beef stock paste (see Tips)
10 g
dried bay leaves
2
red wine
750 g
canned chopped tomatoes
400 g
ground black pepper
2 pinches
pickling onions cut into halves
9

Beef short ribs

extra virgin olive oil
2 tbsp
beef short ribs
1800 g
sea salt to season
ground black pepper to season
pancetta diced (1 cm)
200 g
button mushrooms
200 g

Spinach polenta

polenta
200 g
unsalted butter
30 g
fresh baby spinach
120 g
water
800 g
sea salt
1 tsp
extra virgin olive oil
1 tbsp
unsalted butter
1 tbsp
fresh parsley leaves only, roughly chopped, to garnish
horseradish cream to serve (optional)

Difficulty

easy

Nutrition per 1 portion

Sodium 855.2 mg

Protein 53.9 g

Calories 7181.3 kJ / 1716.4 kcal

Fat 139.9 g

Fiber 6.7 g

Saturated fat 57.9 g

Carbohydrates 36.9 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Eating in 10 Recipes
Australia and New Zealand

You might also like...

Spiced lamb roast

29 h 50min

Cabbage rolls

1 h 50min

Salmon velouté reinventé

50min

Spinach and chorizo filo pies

45min

Pancetta, pine nut and ricotta pappardelle

35min

Moroccan lamb meatballs with batbout flatbreads

1 h 50min

Cajun pork rice

1 h 15min

Meatballs with chilli cheese potatoes

1 h

Lamb shanks with risoni and feta

3 h 50min

Individual chicken wellingtons with mustard tarragon sauce

1 h 35min

Turkish borek with cacik

1 h

Beef Wellington

2 h 15min

Show all

Show all