Nana's Toast Recipe
Short rib, sweet potato purée, onion straw, horseradish cream (qty 4)
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Short Ribs
Season the short ribs with salt and black pepper. In a large skillet, heat olive oil over medium-high heat and sear the short ribs on all sides until browned. Transfer to a slow cooker.
- 2
Cook the Short Ribs
Add 1 cup of water or beef broth to the slow cooker. Cover and cook on low for 6-8 hours, until the meat is tender and falls off the bone.
- 3
Make the Sweet Potato Purée
Peel and chop the sweet potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain, then mash with butter and season with salt to taste. Blend for a smoother texture if desired.
- 4
Prepare the Onion Straws
Thinly slice the onion and soak in cold water for 30 minutes. Drain and pat dry. In a frying pan, heat oil and fry the onion slices until golden and crispy. Drain on paper towels and season with salt.
- 5
Assemble the Dish
On a serving plate, place a generous scoop of sweet potato purée. Top with the short rib, and finish with crispy onion straws. Drizzle with horseradish cream and serve.
