Braised short rubs with sweet potato mash and pickled walnuts recipe | Sainsbury`s Magazine (2024)

Don’t skip the walnuts, they bring a lovely sharp note to this comforting dish

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill

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Ingredients

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Step by step

1. Heat the oil in a cast-iron pot or flameproof casserole and brown the short ribs all over. Remove to a plate.
2. Add the onions, carrots and celery to the pot and cook for 6-8 minutes, until the onions are soft and just starting to caramelise. Add the garlic and cook for 1-2 minutes, then add the plain flour. Cook out for 2 minutes, then stir in the tomato purée. Cook for 2-3 minutes, then return the ribs to the pan, adding the wine. Bring to a simmer and reduce for 10-15 minutes, or until the wine has reduced by half, scraping up any sticky bits from the base of the pan. Meanwhile, preheat the oven to 170°C, fan 150°C, gas 3½.
3. Add enough beef stock to cover the ribs and sprinkle in most of the oregano. Bring to a simmer on the hob, then cover and transfer to the oven to cook for 3 hours.
4. For the mash, put the sweet potatoes on a baking tray and bake alongside the beef for 1½-2 hours. Remove the flesh from the skins, mash with the butter (or oil) and season well to taste.
5. Transfer the casserole to the hob. Add the spinach and simmer for 5 minutes, or until the spinach has wilted. Meanwhile, roughly chop the pickled walnuts.
6. Serve the beef with the mash, sprinkling some pickled walnuts and fresh oregano on top. *Use gluten-free flour and stock, if required, and use extra-virgin olive oil in the mash if dairy-free.