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Monica Galetti’s orange and cinnamon-braised Jacob’s ladder with chestnuts
Serves 4 Starters and mains
Ingredients
- 5-rib Jacob’s ladder or beef short rib
- 350ml red wine
- 3 litres chicken stock
- 1 onion, peeled and cut into quarters
- 3 celery sticks, peeled and cut in half widthways
- 2 carrots, peeled and cut in half widthways
- 1 garlic clove, cut in half widthways
- 5 thyme stems
- 1⁄2tsp black peppercorns
- 3 bay leaves
- 2 cinnamon sticks
- 2 star anise
- zest and juice 1 orange
Method
Preheat oven to 170C/150C Fan/ Gas 3. On the hob, heat a large casserole or braising pan big enough to fit the Jacob’s ladder in whole. If the pan is too small, divide the ribs in half and do the next step in two batches.
Add 20ml olive oil to the casserole or pan, season the ribs with salt and pepper and brown in the hot pan on all sides. Remove from the pan and set aside.
Add all the vegetables and place the garlic face down in the pan. Colour all. Add the wine and orange juice and reduce to a third of the original volume. Add the stock and bring to the boil, then reduce to a gentle simmer.
Place the beef back in the pan with the vegetables and add the thyme, black pepper, orange zest, spices and bay leaves. Cover with greaseproof paper and cook in the oven for 4 hours, or until very soft and tender.
Remove the ribs and set aside. Strain the sauce and place back on the heat in a medium saucepan. Reduce the liquid to a thick sauce.
Serve the beef alongside the sauce and with butter-roasted chestnuts and parsnips, if you like.
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