If you can’t find farro, pearl barley works admirably in the salad instead.
- 600 ml amber ale (such as Bee’s Knees)
- 375 ml veal stock (1½ cups)
- 220 gm brown sugar (1 cup)
- 60 ml cider vinegar (¼ cup)
- 60 ml smoky barbecue sauce (¼ cup)
- 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 flat-leaf parsley (firmly packed)
- 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)
- 1For 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.
- 2Preheat 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).
- 3Meanwhile, cook farro in boiling salted water until tender (15-25 minutes), then drain well and keep warm.
- 4Combine remaining ingredients in a bowl and toss to combine. Season to taste.
- 5Transfer farro and beef to plates, spoon sauce over, top with salad and serve.
Green peppercorn mustard is available from select delicatessens. If it’s unavailable, substitute Dijon mustard.
This recipe is from the February 2013 issue of
Drink Suggestion: Amber ale. Drink suggestion by Max Allen