Cape Grim short rib, mustard leaf, gentleman’s relish

AT A GLANCE

  • Serves 6 people

  • 1½ tbsp olive oil, plus extra to serve
  • 2 each onions, carrots and celery stalks, diced
  • 1 garlic head, halved
  • 4 fresh bay leaves
  • 8 thyme sprigs
  • 6 flat-leaf parsley stalks
  • 2 litres (8 cups) chicken stock
  • 3 Cape Grim short ribs (1kg each; see note)
  • 12 large red mustard leaves, stems removed
  •  
  • Gentleman’s relish
  • 250 ml (1 cup) cider vinegar
  • 85 gm (1 cup) pitted prunes
  • 125 ml (½ cup) tomato ketchup
  • 65 gm brown sugar
  • 50 ml Worcestershire sauce
  • 4 spring onions, thinly sliced
  • 3 garlic cloves
  • 2 anchovy fillets
  • 3 cloves
  • 1 tbsp mustard powder
  • 2 tsp ground allspice
  • Pinch of chilli powder
01   For gentleman’s relish, combine ingredients in a saucepan with ¼ tsp freshly ground black pepper and 40ml water, simmer over low heat for 30 minutes, then process in a food processor until smooth. Pass through a fine sieve and refrigerate in a sterilised container until required. Makes 500ml. Gentleman’s relish will keep refrigerated for 6 months.
02   Heat oil over medium-high heat in a saucepan large enough to fit short ribs snugly in a single layer, add onion, carrot, celery and garlic and stir occasionally until caramelised (15-20 minutes). Add herbs and stock, bring to the simmer, skim scum from surface. Season short ribs generously, add to pan, cover tightly with foil and simmer very gently over low heat until meat is tender and almost falling from the bone (3½-4 hours).
03   Preheat oven to 180C. Transfer short rib to a shallow roasting pan with a little braising liquid and roast until beginning to caramelise (12-15 minutes). Dress mustard leaves in a little olive oil and salt, and place 2 leaves on each plate, along with a large spoonful of gentleman’s relish. Add one piece of Cape Grim short rib to each plate and serve hot.
Note Ask your butcher to halve each short rib through the bone.

This recipe is from the September 2012 issue of Australian Gourmet Traveller.

Recipe:

ANDREW MCCONNELL , JOSH MURPHY, MOON UNDER WATER, MELBOURNE

Photography:

SHARYN CAIRNS

Styling:

EMMA KNOWLES

Drinking Suggestion:

2010 MENGOBA BREZO TINTO MENCÍA, BIERZO, SPAIN. , suggested by CAMPBELL BURTON

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