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"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Braised beef short ribs with fennel seeds


You'll need

2 tsp olive oil 2 onions, thinly sliced 1 garlic head, cloves separated, crushed 3 tsp fennel seeds 1 tbsp each rosemary and thyme 500 ml red wine 800 gm canned diced tomatoes 3 litres (12 cups) chicken stock 2 beef short ribs (about 700gm each) 5 anchovy fillets in oil 50 gm caster sugar Juice of 1 lemon

Method

  • 01
  • Preheat oven to 150C. Heat olive oil in a very large saucepan over medium heat, add onion, garlic and half the fennel seeds, season to taste and sauté until starting to soften (3-4 minutes), add herbs and cook until onions are soft (8-10 minutes). Deglaze pan with wine and reduce liquid by half (20-30 minutes), then add tomato and stock and bring to the boil.
  • 02
  • Season ribs to taste and lay them snugly in a roasting pan. Add tomato stock (ribs need to be completely covered, so add a little water if necessary), cover and roast until meat starts to fall from the bone (2-3 hours). If liquid evaporates, add extra water. Set aside to cool, then refrigerate in braising stock overnight.
  • 03
  • Dry-roast remaining fennel seeds (1-2 minutes), set aside.
  • 04
  • Remove meat from braising stock and set aside. Strain braising stock through a fine sieve and reserve 1 litre. Remaining stock will keep frozen for 3 months.
  • 05
  • Cook anchovies and a little of their oil in a shallow saucepan over very low heat, add reserved braising stock, sugar and roasted fennel seeds and cook until liquid is reduced by half and is rich, slightly sticky and a little sweet (20-25 minutes), then add lemon juice.
  • 06
  • Meanwhile, heat a large non-stick frying pan over low-medium heat, add short ribs and turn occasionally until browned (10 minutes each side). Transfer to braising stock and simmer over low-medium heat until stock is reduced to a thick sauce consistency (10-20 minutes). Serve ribs on a platter topped with braising stock.
This recipe is from the November 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

A broadly structured red varietal such as aglianico.

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