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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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Gnocchi with short rib ragù


This braising technique is adapted from Paul Bertoli in Cooking by Hand. The flavour is intense. You'll need to begin this recipe a day ahead.

You'll need

4 beef short ribs (about 400gm each) 500 ml red wine 2 tbsp olive oil 2 onions, finely chopped 4 garlic cloves, coarsely chopped 1 each carrot and celery stalk, coarsely chopped 2 tbsp tomato paste 2 litres (8 cups) beef stock 800 gm canned whole tomatoes 4 rosemary sprigs 1 fresh bay leaf To serve: finely grated pecorino pepato To serve: 1 quantity gnocchi

Method

  • 01
  • Place beef ribs in a single layer in a non-reactive container that fits ribs snugly, add wine, cover and refrigerate overnight.
  • 02
  • Preheat oven to 150C. Heat oil in a casserole over medium heat, remove ribs from wine (reserve 250ml), pat dry on absorbent paper and cook, turning occasionally, until golden (5-7 minutes). Remove ribs and set aside, reduce heat to low, add vegetables and tomato paste and stir occasionally until tender (12-15 minutes). Add reserved red wine and cook until reduced by half (5-7 minutes), scraping residue as you go, then add half the stock one cup at a time, reducing completely after each addition (10-12 minutes). Add tomato, rosemary, bay leaf, remaining stock and ribs, cover and roast in the oven, turning ribs occasionally, until meat is falling from the bone (4-6 hours). Coarsely shred meat with a fork (discard bones and rosemary stalks), season to taste and serve tossed with gnocchi and scattered with pecorino pepato.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

May 2011

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