Ingredients

3 tablespoons olive oil
1 onion, chopped
2 carrots, chopped
3 sticks celery, chopped
1 garlic clove, halved
3 tablespoons tomato paste/purée
1 cup/250 ml red wine
14 quarts/2 liters chicken stock
4 tablespoons brown sugar
½ cup/80 ml Worcestershire sauce
2 tablespoons soy sauce
Handful of fresh thyme
3 fresh bay leaves
4-5 beef thin/short rib(s), boneless, uncooked
Sea salt and freshly ground black pepper
Here’s a new take on traditional steak and eggs. Fry, scramble, or poach the eggs-there are many ways to give this your own twist.

Instructions

1.Preheat the oven to 300°F/150°C/Gas 2
2.Add the olive oil to an oven-safe skillet/ frying pan and over a medium heat caramelize the onion, carrots, celery, and garlic.
3.Add the tomato paste/purée and cook for 1-2 minutes. Add the red wine and reduce the mixture by half.
4.Add the stock, brown sugar, Worcestershire sauce, soy sauce, thyme, and bay leaves. Season generously with salt and pepper, and boil.
5.Add the thin/short rib(s) and transfer the pan to the preheated oven for 2 hours or until the meat is tender.
6.Remove the pan from the oven, strain and reserve the liquid, and discard the vegetables and herbs.
7.Over a medium heat, boil the reserved liquid to skim off the fat and reduce until it coats the back of a spoon.
8. Set this braising liquid aside while you make the hash. For the hash, fill a saucepan with water and bring to a boil.
9.Blanch the potatoes until they are tender. Drain the potatoes and run under cold water to stop them from cooking.
10.Heat the butter in a skillet, add the potatoes, and fry until lightly brown. Set aside.
11.Add the olive oil to the skillet and caramelize the onion over a medium heat. Add the shallot and garlic and continue cooking until the mixture is golden.
12.Dice the thin/short rib(s) and add to the pan of potatoes, onion, shallot, and garlic.
13.Add the reserved braising liquid to moisten and mix in the thyme and parsley.
14.Season with salt and pepper. Serve with a fried egg on top and with Hollandaise sauce on the side. 12:

Here’s a new take on traditional steak and eggs. Fry, scramble, or poach the eggs-there are many ways to give this your own twist.

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