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Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Beer-glazed beef short ribs with farro salad


You'll need

600 ml amber ale (such as Bee’s Knees) 375 ml (1½ cups) veal stock 220 gm (1 cup) brown sugar 60 ml (¼ cup) cider vinegar 60 ml (¼ cup) smoky barbecue sauce 2 tbsp green peppercorn mustard (see note) 400 gm farro 1 radish, thinly sliced on a mandolin 1 golden shallot, shaved on a mandolin ½ cup (firmly packed) flat-leaf parsley Juice and finely grated rind of ½ lemon 2 tbsp extra-virgin olive oil   Brined beef ribs 300 gm coarse salt 250 gm caster sugar 1 4-rib rack beef short ribs (about 2kg)

Method

  • 01
  • For brined beef ribs, place salt, sugar and 2 litres water in a saucepan over medium-high heat and bring to the boil, stirring until salt and sugar are dissolved (5-10 minutes). Cool completely, place beef in a non-reactive container, cover with brine and refrigerate until lightly brined (6 hours). Drain, rinse under cold running water, then pat dry with absorbent paper, cut into 4 individual ribs and set aside.
  • 02
  • Preheat oven to 180C. Heat a large non-stick frying pan over high heat, add ribs and turn occasionally until browned (2-3 minutes each side). Transfer to a casserole that holds ribs snugly, then add ale, stock, sugar, vinegar, barbecue sauce and mustard. Bring to the simmer over medium heat, then cover with a lid and braise in oven until beef is falling from bones (2½-3 hours). Remove beef from bones and keep warm, and reduce liquid over high heat until thickened to a sauce consistency (15-25 minutes).
  • 03
  • Meanwhile, cook farro in boiling salted water until tender (15-25 minutes), then drain well and keep warm.
  • 04
  • Combine remaining ingredients in a bowl and toss to combine. Season to taste.
  • 05
  • Transfer farro and beef to plates, spoon sauce over, top with salad and serve.
Note Green peppercorn mustard is available from select delicatessens. If it’s unavailable, substitute Dijon mustard.

This recipe is from the February 2013 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Amber ale.

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