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Ingredients
US|METRIC
4 SERVINGS
- 2 kilograms beef short ribs (3lb 5oz-4lb 8oz, also known as Jacob’s ladder)
- 400 grams cherry tomatoes (chopped)
- 50 grams dark brown sugar (1¾oz)
- 1 Tbsp. tomato purée
- 1 chilli (dried chipotle, finely chopped, from supermarkets)
- 2 tsp. white pepper
- 100 mL red wine vinegar (3½fl oz)
- 1 Tbsp. fish sauce (or Worcestershire sauce)
- 5 cloves garlic (peeled and minced)
- 250 grams celeriac (peeled)
- 4 carrots (peeled)
- 1 dessert apple (crunchy red)
- 150 grams crème fraîche (5½oz)
- 4 Tbsp. white wine vinegar
- 1 Tbsp. wholegrain mustard
- 1 pinch caster sugar
- ground black pepper
- sea salt
- 2 spring onions (finely chopped, to garnish the ribs, optional)
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