Main courses · Meat & poultry
Short rib "bourguignon" with spinach polenta
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Details
- Difficulty
- easy
- Prep
- 20 min
- Active
- 20 min
- Cook
- 240 min
- Total
- 240 min
- Yield
- 6 portions
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- Category
- Main coursesMeat & poultry
- Time
- Over 1 hour
- Nutrition
- High proteinHigh fibre
- Difficulty
- Easy
- extra virgin olive oil
- 20 g
- brown onion
- 1
- celery
- 2 stalks
- garlic
- 2 cloves
- Dutch baby carrots
- 1 bunches
- tomato paste
- 50 g
- Beef stock paste
- 10 g
- dried bay leaves
- 2
- red wine
- 750 g
- canned chopped tomatoes
- 400 g
- ground black pepper
- 2 pinches
- pickling onions
- 9
- extra virgin olive oil
- 2 tbsp
- beef short ribs
- 1.8 kg
- sea salt
- sea salt
- ground black pepper
- ground black pepper
- pancetta
- 200 g
- button mushrooms
- 200 g
- polenta
- 200 g
- unsalted butter
- 30 g
- fresh baby spinach
- 120 g
- water
- 800 g
- sea salt
- 1 tsp
- extra virgin olive oil
- 1 tbsp
- unsalted butter
- 1 tbsp
- fresh parsley
- fresh parsley
- horseradish cream
- horseradish cream
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Sodium
- 855.2 mg
- Protein
- 53.9 g
- Energy
- 7,181.4 kJ
- Calories
- 1,716.4 kcal
- Fat
- 139.9 g
- Fibre
- 6.7 g
- Saturated fat
- 57.9 g
- Carbohydrates
- 36.9 g