1½ tbspolive oil, plus extra to serve2 eachonions, carrots and celery stalks, diced1garlic head, halved4fresh bay leaves8thyme sprigs6flat-leaf parsley stalks2 litres(8 cups) chicken stock3Cape Grim short ribs (1kg each; see note)12large red mustard leaves, stems removedGentleman’s relish250 ml(1 cup) cider vinegar85 gm(1 cup) pitted prunes125 ml(½ cup) tomato ketchup65 gmbrown sugar50 mlWorcestershire sauce4spring onions, thinly sliced3garlic cloves2anchovy fillets3cloves1 tbspmustard powder2 tspground allspicePinchof chilli powder
For gentleman’s relish, combine ingredients in a saucepan with ¼ tsp freshly ground black pepper and 40ml water, simmer over low heat for 30 minutes, then process in a food processor until smooth. Pass through a fine sieve and refrigerate in a sterilised container until required. Makes 500ml. Gentleman’s relish will keep refrigerated for 6 months.
Heat oil over medium-high heat in a saucepan large enough to fit short ribs snugly in a single layer, add onion, carrot, celery and garlic and stir occasionally until caramelised (15-20 minutes). Add herbs and stock, bring to the simmer, skim scum from surface. Season short ribs generously, add to pan, cover tightly with foil and simmer very gently over low heat until meat is tender and almost falling from the bone (3½-4 hours).
Preheat oven to 180C. Transfer short rib to a shallow roasting pan with a little braising liquid and roast until beginning to caramelise (12-15 minutes). Dress mustard leaves in a little olive oil and salt, and place 2 leaves on each plate, along with a large spoonful of gentleman’s relish. Add one piece of Cape Grim short rib to each plate and serve hot.
Note Ask your butcher to halve each short rib through the bone.
This recipe is from the September 2012 issue of Australian Gourmet Traveller.