Beef Short ribs with cauliflower and chick pea puree
Short ribs
Red wine
Dark beer
Tomato sauce
Tomato paste
Soy sauce
Bay leaf
Salt and pepper


Short ribs directions
Dice carrots
Dice yellow onion
Peel garlic
Coat ribs in salt and pepper and sear all sides of the short ribs in grapeseed oil
then remove from the heavy duty pot. 
In the same pot, sauté onions and carrots until soft.  
Add 1/4 bottle of red wine
Bottle of dark beer
500 ml of chicken or beef stock
! can of tomato paste
250 ml of plain tomato sauce
Whole clove of garlic
One bay leaf
2 TBS of soy sauce
and bring it all to a boil.  
Then lay short ribs in a deep oven proof baking dish.  Pour liquid over the ribs until they are submersed 3/4 high up the meat.  Cover the tray tightly and place in an oven at 300 for 5-6 hours or until meat is tender.
Remove short ribs from the liquid.  Strain the liquid into a pot and bring to a boil and reduce the liquid.  This will be your finished liquid.

Roasted garlic
Chick peas
Chicken stock
Horse radish (optional)


Roast a head of garlic
Steam a head of cauliflower
Place in a blender:
Steamed cauliflower, can of strained chick peas
Head of roasted garlic
2 TBS or a chunk of butter

Blend on high
Add hot chicken stock to the blender to allow the the ingredients to puree till smooth.  Once smooth, transfer to a pot and keep warm till dinner.
Add horse radish if serving with short ribs.  Season with salt and pepper

Brussel sprout leafs

Brussel sprout leaf’s
Peel away brussel sprout leaves
Lay on a baking tray with parchment paper and coat with EVOO and salt and pepper.
Bake at 425 until crispy. 5-10 minutes

Layer puree
Top with short rib
Pour reduced sauce
Place brussel sprout leaves
Top with horse radish sour cream