Costela na Panela (Braised Beef Short Ribs)
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Ingredients
- 800 g beef short ribs, flanken-cut
- 400 g maris piper potatoes, peeled and cubed
- 2 carrots, sliced
- 1 onion, finely chopped
- 4 garlic cloves
- 400 g tinned chopped tomatoes
- 500 ml beef stock
- 2 bay leaves
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 669 kcal
- Protein
- 34.8 g
- Carbohydrate
- 26 g
- of which sugars
- 8.6 g
- Fat
- 46 g
- of which saturates
- 18.6 g
- Fibre
- 5 g
- Salt
- 1.32 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and brown the beef short ribs all over, about 8 minutes. Lift out.
- 2
Add the onion and garlic and cook for 5 minutes, then return the ribs with the tomatoes, beef stock and bay leaves.
- 3
Bring to a simmer, cover and cook on a low heat for an hour, until the meat is nearly falling off the bone.
- 4
Add the potatoes and carrots and cook, covered, for a further 20 minutes, until tender.
- 5
Remove the bay leaves and serve the ribs and vegetables with the sauce spooned over.
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