Preparation: 30 minutes | Cooking: 3 hours | Serves: 4
Did you see our post about the benefits of eating a high-protein breakfast? Well, here’s our first breakfast beef recipe to kick your new brekkie regimen off! This recipe is delicious, healthy and brought to you by Beef and Lamb.
- 6 beef short ribs with bones, cut 2 inches thick
- 1 large onion, finely chopped
- 2 carrots, sliced
- 3 celery sticks, sliced
- 3 garlic cloves, thickly sliced
- 750ml bottle of dry red wine
- 4 thyme sprigs
- 3 cups beef stock
To add to the pan:
- 1 punnet yellow teardrop tomatoes
- 420g can of Mexican black beans
- 410g can of crushed tomatoes
- 20g garlic, minced
- 4 fresh jalapeno chillies, sliced
- 1 bunch of fresh coriander
- 4 free range eggs
- 1 large ripe tomato
- 3 avocados, very ripe but not bruised
- 1 large lime, juice only
- 1 handful of coriander, leaves and stalks chopped, plus a few leaves roughly chopped to serve
- 1 small red onion, finely chopped
- 1 chilli, red or green, deseeded and finely chopped
- Heat oil in a large pan. Season the ribs with salt and pepper. Add them to the pan and cook over moderate heat. Turn once until browned and crusty. Transfer the ribs to a shallow baking dish (in a single layer).
- Add onion, carrots, celery and garlic to the pan and cook over low heat, stirring occasionally, until very soft and lightly browned (about 20 mins). Add wine and thyme sprigs and bring to a boil over high heat. Pour the hot marinade over the ribs and let cool. Cover and refrigerate overnight – turn the ribs once.
- Preheat the oven to 160°C. Transfer the ribs and marinade to a large tray. Add the beef stock and bring to a boil. Cover and cook in the lower third of the oven for 1 1/2 hours, until the meat is tender but not falling apart. Uncover and braise for 45 minutes longer, turning the ribs once or twice, until the sauce is reduced by about half and the meat is very tender.
- Transfer the meat to a clean shallow dish, discarding the bones as they fall off. Strain the sauce into a heatproof measuring cup and skim off as much fat as possible. Pour the sauce over the meat (there should be about 2 cups).
- Preheat the grill. Grill the meat, turning once or twice, until glazed and sizzling, about 10 minutes, then put aside
- In four small cast iron pans assemble the teardrop tomatoes, Mexican black beans, crushed tomato, minced garlic and jalapenos.
- Pull the cooked short rib and place in the small pans ensuring a well is in the middle of the pan to crack an egg.
- Crack egg and put the four pans in the oven at 160°C for 7 minutes.
- Whilst breakfast dish is cooking, prepare Guacamole: use a large knife to chop the tomatoes to a pulp on a board, then tip into a bowl. Halve and stone the avocados (and use a spoon to scoop out the flesh into the bowl with the tomato. Tip all of the other ingredients into the bowl, then season with salt and pepper. Use a whisk to roughly mash everything together. If not serving straight away.
- Remove the small pans from the oven and serve with fresh tortilla bread and guacamole.
Yum! If this recipe doesn’t make you a breakfast beef fan, nothing will!