Course: Main
Servings: 4 servings
Prep Time: 20 minutes
Cook Time: 3 hours

Ingredients:

Short Ribs

• Shetland short ribs - 4 (about 1.5 kilos)
• dried cepe mushrooms - 8-10 grams
• olive oil - 2 tbsp
• red onions - 2 medium (halved and thinly sliced)
• sweet red pepper - 1 (deseeded and finely chopped)
• chestnut mushrooms - 250 grams (finely sliced)
• tomato concentrate - 1 tbsp
• dried thyme - 1/2 tsp (or oregano)
• bay leaf - 1
• salt - 1/2 tsp
• freshly ground black pepper -
• water -
• parchment paper -

Polenta

• polenta - 1 cup
• boiling water - 3 cups
• salt - 1/2 tsp
• butter - 2 tbsp
• Parmesan cheese - 1/2 cup (grated)

Instructions:

1. Put the dried cepes in a small saucepan, cover with about a cup of water and bring to the boil. Cover and remove from the heat. Put aside to soak.
2. In a large skillet or saucepan with a well fitted top, saute the onions until lightly golden.
3. Add the chopped peppers and continue to saute for a few more minutes.
4. Remove these from the skillet & add the short ribs for browning. There should be enough oil left in the pan, but add a little if not.
5. Brown the short ribs until well caramelized. Add back the onion mixture & stir.
6. In the meantime, remove the soaking cepes from their liquid with a slitted spoon & rinse off any dirt. Add to pan.
7. Strain the soaking liquid through a fine sieve into the pan.
8. Add the tomato concentrate, herbs, salt and pepper. Add enough boiling water just to cover & bring to the simmer.
9. Fit a piece of parchment paper over the ingredients in the pan. Cover bake at 130 C. for 2 ½ - 3 hours.
10. At 2 hours, check for water and add the sliced mushrooms. Continue braising until tender.
11. Serve with polenta and vegetables of your choice. Broccoli or kale would be nice.
12. To prepare the polenta, boil the water and salt in the saucepan. Slowly stir in the polenta & continue to stir until smooth. Add the butter and stir until the consistency of thick porridge. Add the grated Parmesan.