Today's #FoodFriday comes from Dan Bowden, the head chef behind the modern British menus at luxury country house hotel Berwick Lodge. Fresh seasonal flavours meet fine local ingredients in their restaurant Hattusa at Berwick Lodge, recognised for its great cooking with a 2 AA Rosette award. 

This is Dan's recipe for beef short rib, served with sweetcorn purée and pickled carrot and cauliflower. 

Beef short rib with sweetcorn puree and pickled carrot and cauliflower by Berwick Lodge

Ingredients

Beef short rib

5 beef short ribs
3 carrots (peeled and roughly chopped)
1 large onion (chopped)
2 celery sticks (chopped)
1 leek (chopped)
500ml can of beer
8 sprigs thyme
3 sprigs rosemary
5 sprigs tarragon
15 black peppercorns
1 bulb of garlic (halved)
50ml no scent oil

Sweetcorn purée

1 medium onion (sliced)
2 cloves garlic (crushed)
200g peeled potato (chopped)
300g sweetcorn (tinned is as good as fresh)
2 tsp curry powder
1 tsp turmeric
300ml chicken stock
50ml double cream

Pickled carrot and cauliflower

150g sugar
150g cider or white wine vinegar
150g water
2 large carrots (peeled, long strips with a peeler)
1 cauliflower (small florets)

To finish

150g sweetcorn
Bunch parsley (finely chopped)
100g butter

Method

1. Heavily season the beef with salt and pepper, heat a pan (that will fit in the oven) with the oil and seal the ribs on all sides until caramel colour, then remove from the pot.

2. Add the veg and sweat for 5 minutes until lightly coloured, add the herbs and peppercorns and sweat for a further 3 minutes. Add the beer and the ribs bone side down (add chicken stock to cover just over the bone if the liquid hasn’t covered).

3. Cover the ribs with baking paper, and the lid of the pot (foil will do if you don’t have a lid). Place in the oven at 140° for 5 hours, check half way through and add more chicken stock to cover.

4. For the pickled carrot and cauliflower, add the sugar, water and vinegar to a pan and bring to a boil (make sure all the sugar has dissolved). Place the carrot and cauliflower in separate bowls. Allow the liquid to cool for 5 minutes and cover the carrot and cauliflower. Cover the bowls with clingfilm.

5. For the sweetcorn purée, on a medium heat with a drizzle of oil in pan add the onions and garlic and sweat for 5 minutes (no colour), add the curry powder, turmeric, pinch of salt and pepper and cook out for another 3 minutes until the onions are fragrant.

6. Add the sweetcorn to the pan and cook for another 2 minutes, now add the potatoes and cook for 3 minutes then add the chicken stock.

7. Bring the mixture to the boil, turn down to a simmer and allow to cook for a further 30 minutes.

8. When the potatoes are soft strain the liquid off (keep the liquid), place the sweetcorn mix and the double cream into a food processor and blitz for 3 minutes until the mixture is completely smooth (you may need to add some off the cooking liquor if the purée is too thick).

9. Pass the purée through a fine sieve, cover with clingfilm and set aside until you are ready to serve.

10. When the ribs are ready remove from the oven (they should feel tender to the touch), remove the ribs from the pot and keep warm, strain the liquid from the vegetables with a fine sieve and reduce until you have a thick sauce.

11. When the sauce is thick cover the top of the ribs, place back in the oven to make sure the ribs are hot.

12. Heat the sweetcorn purée with a knob of butter (check the seasoning) and heat the 150g sweetcorn in a pan with a knob of butter season with salt and pepper add the chopped parsley just before you are ready to serve. Place the picked carrot and cauliflower on a jay cloth. You are now ready to plate up.

13. Enjoy!

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Berwick Lodge
Guest House
Berwick Lodge Bristol outside

Escape the hectic pace of everyday life and indulge in some well-deserved relaxation. Deep in the heart of the South West, nestled within exquisite surroundings, is Berwick Lodge – a hidden secret just waiting to be discovered.

Hattusa at Berwick Lodge
Restaurant
Hattusa at Berwick Lodge

Led by head chef Istvan Ulman, the kitchen serves a range of delicious dishes inspired by modern British cuisine with an occasional Asian twist.