Serves 4
Ingredients
For finishing the balsamic glaze
Seasonal vegetables to serve
Method
Preheat a multi-purpose casserole dish on a Miele hob. Add a little vegetable oil and pan fry the beef ribs, celery, red onion, carrot, bay leaf and balsamic vinegar until browned and caramelised. Add enough of the beef stock to cover the ribs and bring to the boil. Cover the casserole dish.
Transfer to a Miele Steam Oven. Steam at 100°C for 2½- 3 hours until the meat is just falling apart. Once cooked remove from the steam oven and allow to cool.
Remove the ribs from the cooking liquor and set aside. Add the 2tbsp balsamic vinegar, brown sugar and port to the casserole dish. Bring to simmering point and allow to reduce to a sticky sauce or to preferred consistency. Season with salt and pepper to taste. Place the beef ribs into the reduced sauce to reheat.
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