Beef short ribs, mustard and carrot puree

Preparation Time20 mins Cooking Time60 mins Makes 3

Beef short ribs, mustard and carrot puree

Nutritional Information

Calories

691.99kcal (3 serving)

Total Fat

40.96g (3 serving)

Saturated Fat

7.72g (3 serving)

Trans Fat

0.29g (3 serving)

Cholesterol

9.0mg (3 serving)

Sodium

598.55mg (3 serving)

Total Carbs

65.93g (3 serving)

Dietary Fiber

6.53g (3 serving)

Sugars

12.51g (3 serving)

Protein

3.09g (3 serving)

Ingredients List
  1. 2 1/2 lbs beef short ribs
  2. 3 to 5 tbsp cornstarch
  3. 6 oz horseradish peeled and cut into large chunks
  4. 1/2 cup vegetable oil
  5. 1 cup dry red wine
  6. 1/2 cup beef stock or beef broth
  7. 1 lb carrots, chopped
  8. 1/3 cup chicken stock or broth
  9. 1 1/2 tbsp whipping cream
  10. 2 tbsp Maille® Mustard Variety Pack or to taste
  11. 1/2 tsp Maille® Dijon Mustard Originale & Whole Grain Old Style Squeeze Variety Pack

Directions

Print

1. Cover short ribs with water in dutch oven or heavy-duty sauce-pot. Bring to a boil over high heat. Reduce heat to low and simmer covered 3 hours and 30 minutes or until short ribs are tender, adding water as needed to keep ribs covered with water. Remove short ribs and keep warm.

2. Process horseradish with vegetable oil in food processor to make a paste. Strain horseradish, using strainer lined with cheesecloth or paper towels, reserving oil. Process reserved oil with 3 tablespoons (adding more if necessary) cornstarch in blender until powdery.

3. Bring red wine and beef stock to a boil in small saucepan. Cook over medium-high heat until reduced to thin gravy; set aside.

4. Bring carrots, chicken stock and heavy cream to a boil. Reduce heat to low and simmer until carrots are tender, about 20 minutes. Drain, reserving liquid. Process warm carrots in blender until smooth, adding reserved liquid as needed to create a puree. Stir in Maille Mustards to taste; set aside.

5. Boil cabbage in lightly salted water until tender, about 4 minutes. Drain and keep warm.