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Wine Pairing: Nebbiolo based wine, especially Barolo or Barbaresco
Ingredients

• 1 kg beef short ribs with bones, cut into large chunks
• 2 bottles Langhe Nebbiolo
• 1 medium onion, sliced
• 2 carrots, cut into medium chunks
• 2 celery sticks, cut into thick slices
• 2 bay leaves
• 2 sprigs fresh rosemary
• 1 large pinch of ground cinnamon
• additional stock if liquid is required during braising
• sea salt, freshly ground pepper, extra virgin olive oil

Instructions

• Important: The meat must be marinated overnight.  Start this recipe the day before serving!
• Heat 1 Tbs olive oil in a dutch oven on a medium heat.  Being careful not to overcrowd the meat, brown on all sides, you may need to do this in several batches.
• After the meat has been browned, add another 1 Tbs of olive oil to the dutch oven and brown the onions.  Remove the dutch oven from the stove top and allow to cool.
• Add the beef, the vegetables and herbs, and cover with the two bottles of Nebbiolo.  Place in the refrigerator overnight to marinate.
• The next day, set the oven for 150° C.  Place the dutch oven in the center of the oven.  Check after 1/2 hour, adjust the oven temperature to allow the liquid to bubble a bit, but not an active boil.  Usually 125°-150°C is just right.
• The meat will usually take at least 3 hours to become fork-tender.
• When the meat is done, remove it carefully from the dutch oven.  Be careful as the meat can easily slip off the bones.
• Strain the remaining liquid to remove the vegetables and herbs.
• In the same dutch oven, reduce the liquid over medium heat to the consistency you desire.
• Return the meat to the reduced liquid and hold in the oven at 100-125° C until ready to serve

Side dish – Mashed Melange of Potatoes, Turnips & Cauliflower
Ingredients

• 2 potatoes, peeled and cubed
• 2 turnips, peeled and cubed
• 2 cauliflower florets, cut into chunks
• 2 Tbs butter
• 125 grams milk
• Olive oil, sea salt and freshly ground pepper

Instructions

• Preheat oven to 225° C
• Toss the vegetables with 1 Tbs of olive oil, and a pinch of salt and pepper.
• Place in a single layer in a roasting pan.
• Roast for 25 minutes
• Mash all three vegetables together with the butter and 1/2 of the milk.
• Adjust to your desired consistency with the remaining milk.

Serve the braised beef on the mashed vegetables. Enjoy!