400 g beef short ribs
30 g garlic (minced)
20 g fresh thyme sprigs
¼ tsp pepper
½ tsp salt
60 g shallots (minced)
200 g orange (sliced)
800 ml veal stock
200 ml red wine
200 ml port wine
120 g carrot (in 2cm cubes)
100 g celery (in 2cm cubes)
100 g onion (in 2cm cubes)
120 g celeriac (in 2cm cubes)
100 g turkey bacon (sliced)
4 g parsley (chopped)
30 g grapeseed oil
When the beef is tender and falling off the bone, turn off the heat. Remove any pieces of bone from the pot, then dish out into a serving plate. Garnish with fresh parsley and serve.