Whether warming in winter or scintillating in spring, when it comes to delightful dining,
the hot shot chefs at Napier’s Mission Estate know how to dish up fantastic fare!
What’s more, they are generous enough to share some of their favourite recipes with EastLife.
• 5kg bone-in beef short ribs, cut crosswise into 2” pieces
• Salt and freshly ground black pepper
• 3 tbsp vegetable oil
• 3 medium onions, chopped
• 3 medium carrots, peeled, chopped
• 2 celery stalks
• 1 tbsp tomato paste
• 1 x 750ml bottle of dry red wine (preferably Cabernet Sauvignon)
• 10 sprigs of flat-leaf parsley
• 8 sprigs of thyme
• 4 sprigs of oregano
• 2 sprigs of rosemary
• 2 fresh or dried bay leaves
• 1 head of garlic, halved crosswise
• 4 cups of beef stock
• 2 tablespoons of flour
Preheat oven to 250°c. Season short ribs with salt and pepper. Heat oil in a large pan over medium-high heat.
Working in two batches, brown short ribs on all sides, for about 8 minutes per batch Transfer short ribs to a plate. Pour off all but three tablespoons dripping from pot.
Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, for about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes.
Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, for about 25 minutes.
Add all herbs to a pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven. Cook until short ribs are tender, for about 2-2 1/2 hours.
Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper.
• 500g plain flour
• 1 tbsp beetroot purée
• 4 yolks
• Pinch of salt
In blender, blend yolks, purée, and salt together, add enough water to bind to small crumb. Knead till smooth.
Roll through pasta machine to second to last setting. Roll up the pasta and slice with knife, finger width slices.
Blanch in boiling water for 4-5 minutes drain. Toss through short rib mix. Garnish and serve.
• Wine Match – Mission VS Pinot Noir 2014