Sherry-Braised Short Ribs with Autumn Vegetables
Ingredients
| 1 pinch salt |
| 1 pinch black pepper |
| 5 cups veal stock |
| ¾ cup olive oil |
| 1½ tsp cayenne pepper |
| ¼ cup chilli powder |
| ½ cup paprika |
| 2 cups flour |
| 3 tbsp olive oil |
| 1 whole turnip |
| 1 whole celery (root; diced) |
| 2 whole parsnips |
| 2 whole potatoes |
| 2 cups shallots |
| 6 whole beef ribs |
| 1 whole bay leaf |
| 4 whole black peppercorns |
| 2 tbsp sherry vinegar |
| ¾ cup sherry |
| 1 cup apple cider |
| 1 sprig rosemary |
| 3 sprigs flat-leaf parsley |
| ½ small garlic |
| ½ small onion |
| ½ small carrot |
Preparation
Read full directions on Big, Bold, Beautiful Food at http://bigboldbeautifulfood.blogspot.com.au/2009/11/barcelona-wine-bars-sherry-braised.html
