Harts Kitchen
SLOW-ROASTED
ALLSPICE, CLOVE
AND ROSEMARY
SHORT RIB WITH
KALE POLENTA
Serves 6-8
Preparation time: 20 minutes
Marinating time: 1 hour or overnight
Cooking time: 5½ hours
T
his dish is my go-to winter warmer,
packed full of flavour, a concoction
of earthy spices, clove, allspice and
rosemary combined with the completely
indulgent and decadently creamy
polenta. Perfect for feeding a crowd and
requires minimum effort and time in the
kitchen!
Ribs
Ingredients
2.5kg beef short rib or 8 individual short
ribs, see Cook’s Notes
2 tablespoons Dijon mustard
250g baby shallots
5 sprigs of fresh rosemary
250ml good quality beef stock
Spice Rub
Ingredients
1 teaspoon freshly ground black pepper
1 teaspoon allspice berries
½ teaspoon cloves
½ teaspoon freshly ground nutmeg
1 teaspoon dried thyme
1 teaspoon dried oregano
Glaze
Ingredients
3 tablespoons molasses
2 tablespoons golden syrup or maple
syrup
A generous sprinkle of sea salt flakes
Kale Polenta
Ingredients
3 large handfuls of kale
Small handful of parsley
200ml milk
800ml salted water
200g good quality polenta
60g salted butter
100g Parmesan cheese, grated
½ teaspoon freshly grated nutmeg
Freshly ground black pepper
and sea salt
HARTS
TEAM TIP
Le Creuset Cast Iron Casseroles can
be used for much more than just
stews and casseroles. Their excellent
heat retention make them perfect
for proving and baking bread,
cakes and pastries too.
Leona
14
www.hartsofstur.com