- Preparation Time : 20 mins | Cooking Time : 60 mins | Makes 3 Servings
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 691.99 kcal |
| Total Fat | 40.96 g |
| Saturated Fat | 7.72 g |
| Cholestrol | 9.0 mg |
| Sodium | 598.55 mg |
| Total Carbs | 65.93 g |
| Dietary Fiber | 6.53 g |
| Sugars | 12.51 g |
| Protein | 3.09 g |
Ingredients List
- 2 1/2 lbs beef short ribs
- 3 to 5 tbsp cornstarch
- 6 oz horseradish peeled and cut into large chunks
- 1/2 cup vegetable oil
- 1 cup dry red wine
- 1/2 cup beef stock or beef broth
- 1 lb carrots, chopped
- 1/3 cup chicken stock or broth
- 1 1/2 tbsp whipping cream
- 2 tbsp Maille® Mustard Variety Pack or to taste
- 1/2 tsp Maille® Dijon Mustard Originale & Whole Grain Old Style Squeeze Variety Pack
DIRECTIONS
-
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.
-
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.
-
Bring red wine and beef stock to a boil in small saucepan. Cook over medium-high heat until reduced to thin gravy; set aside.
-
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.
-
Boil cabbage in lightly salted water until tender, about 4 minutes. Drain and keep warm.
