Veal short ribs with cranberry and lime

VEAL SHORT RIBS WITH CRANBERRY AND LIME

INGREDIENTS (serves 4)

• 2 kg veal short ribs (or pork flank ribs)
• 2 medium carrots, peeled and diced
• 2 onions, diced
• 1 clove garlic, minced
• 100 ml red wine
• 1 tsp ginger, chopped
• 2 L beef stock
• 2 tsp maple syrup
• 1 knob butter
• 60 g dried cranberries
• 1 lime (for zest)
• Salt and pepper to taste

PREPARATION

• In a large cooking pot, boil the veal short ribs, carrots, onions and garlic in the beef stock for 1 hour.

• Remove the meat and leave to cool.

• Reduce the broth until it reaches a thick consistency. Set aside.

• In a saucepan, melt one knob of butter, then begin to cook the cranberries, add lime zest and deglaze with red wine. Add the reduced broth.

• Add the veal short ribs to the mixture and simmer for 15 minutes.

• Serve on a bed of steamed rice with seasonal vegetables.

BITE-SIZED VERSION

This recipe can also be prepared hors d’oeuvres/tapas style. Simply separate the short ribs into small, individual portions and present on a platter.

Find out more about fine cuisine at Le Groupe Maurice.