Glazed braised beef shortrib with lardo, oyster mushrooms and Jerusalem artichoke puree

This dish is currently on our tasting menu as a second course but can be served as a starter or also as a main when increased in size.

It consists of braised beef, artichoke puree and a fricassee of mushrooms, the beef is then topped with cured pork fat for moisture and an extra level of flavour.


Ingredients (serves 4)

1 large beef shortrib

1 onion, 1 carrot, 1 celery stick

1 clove of garlic, a sprig of thyme, 1 bay leaf

Few peppercorns, 1 star anise

1 tablespoon tomato puree

400g peeled Jerusalem artichokes

350g wild mushrooms

100g butter 

1 lemon for zest

600ml beef stock

400ml red wine 

100ml cream 

100g sliced lardo

Oil, salt and pepper




For the Beef  

Using a heavy pot, season and fry the beef in a little oil until brown. Add the carrots, celery, onions, thyme, star anise, peppercorns and garlic. When the vegetables are browned, add the red wine and tomato puree followed by the beef stock.  

Place the pot in a low oven (120oc) for around 3 hours or until the beef is very soft and fully cooked.

Once cooked, remove the beef from the liquid and pull out the bones, trim off any excess sinew, and slice into portions (around 4-5 per shortrib)

Pass the cooking liquid through a sieve then reduce until the liquid becomes a thick glaze. Leave the beef in the glaze and set aside.


For the puree 

Peel and quarter the Jerusalem artichokes and cover with water in a saucepan. Cook and reduce the liquid until the pan is almost dry, then season and add 50ml of the cream. Bring to the boil and blend in a food processor to form a smooth puree, adding a knob of butter if necessary, check seasoning and set aside.


For the mushrooms 

Using a small saucepan, slowly cook the mushrooms in a little butter, salt and pepper until soft. Add 50ml of the cream and seduce over medium heat until a thick mushroom sauce is achieved. Add the parsley, garlic and a little lemon zest to finish, leave aside until the dish is assembled.


To serve 

Add a spoonful of the hot artichoke puree to the middle of a plate, using a spoon, make a little hole and place the creamed mushrooms inside. Place on top of that a piece of the braised beef including plenty of the excess sauce. Top this with the lardo and a few fresh herbs. 


Wine reccomendation | G.D. Vajra Nebbiolo 

This is 100% Nebbiolo grapes from Piedmont region in the northwest of Italy. 

Nebbiolo is harvested usually between the second half of September and the beginning of October and aged usually 8 to 14 months, most of the ageing is carried in stainless-steel vats, with a minor fraction of the wine being in neutral oak only when needed.

This amazing Nebbiolo showcases a crystal ruby red colour with some delicate reflection of purple. On the nose is elegant with reddish-rich fruit smell and touches of violets, leather and spices. On the palate is dry, warm and soft, with silky tannins. 

The high acidity and medium body combined with leather and dry spice notes make this wine a perfect pairing for the tender, succulent beef.


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