Monday, 7 November 2016

Pulled Slow Cooked Short Rib of Beef with Parsnip Mash and Lingonberry Sauce

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So my husband and I were in our local Ikea, looking at lamps. 

Exciting, I know. (I'm being sarcastic). 

I followed him round, nodding at the different lamps, lampshades, spotlights. I like the big, star-shaped ones. He likes the sleek ones. I like those huge sphere-like ones that look like giant suns, he likes spotlights. 

It was all getting a bit much, to be honest, and he suggested we go to the cafĂ© and have a cup of tea. 

We walked past the trolleys, the people scoffing meatballs (naturally) and the tills. I looked up at the displays that were advertising what was on the menu that day. I saw meatballs, curry, salmon... and then a gorgeous short rib of beef with lingonberry sauce. 

What the heck. 


Slow Cooked Beef Short Rib with Parsnip Mash and Lingonberry Jam Paleo Dairy Free AIP Primal


I decided to grab some short ribs as soon as I could and make something like this at home.

This really is comfort food on whatever level you like. Tender, slow-cooked short rib, doused in gravy and piled high on herby, creamy parsnip mash. A spoonful of lingonberry jam finishes it off. This is also really good with a favourite pork sausage on the side, too. 

I hope you love it. 

Pulled Slow Cooked Short Rib of Beef with Parsnip Mash and Lingonberry Sauce
Serves 3-4
Ingredients
500ml beef stock or broth
3 garlic cloves
3 bay leaves
1 tsp marjoram
700g short rib of beef
2 large parsnips
1 tbsp butter (if tolerated - omit if you're dairy-free or AIP)
1 tbsp freshly chopped parsley
pinch or two of sea salt
1 tsp tapioca starch (optional)

Method
First, set your slow cooker to high and pour in the stock and add the garlic cloves, bay leaves, marjoram and the short ribs. Place the lid on top and leave to cook slowly for 4 to 4 and a half hours until the beef is very tender and is falling off the bone. Lift the beef out of the slow cooker and onto a board or plate, and shred with a couple of forks. Leave to one side. 

Once the beef is cooked and shredded, take out 2 ladlefuls of the cooking liquid and transfer to a frying pan or saucepan. Simmer on low to reduce it slightly. Add the shredded cooked beef into the stock and leave to simmer on low while you cook the parsnips. 

Peel and shop the parsnips and place in a saucepan of boiling water, with a pinch of salt. Simmer for 10 minutes or so, until the parsnips are very tender. Drain them, and then mash, using the butter (if using) to soften. If you don't tolerate butter, use a spoonful or two of the beefy cooking liquid instead. Add a pinch of salt. Once well mashed and smooth (I use the mash attachment on my Kenwood) stir in the parsley. 

Turn your attention back to the beef. Stir in the tapioca starch to thicken the gravy, if needed. 

Serve the parsnip mash on warmed plates with the beef and some of the gravy on top. My lingonberry sauce is shop bought - so not paleo or AIP - but there's a paleo version here. Scroll to the bottom of that post to find it - use the honey option in the recipe. It's just lingonberries, honey and water. If you can't get lingonberries, you can make your own cranberry sauce in the same way, which would work beautifully with this, too. 


You might also like my Swedish Meatball recipe, in my ebook Simple AIP Paleo Comfort Food. Check it out here



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I've entered this recipe into Phoenix Helix's Recipe Roundtable - go check it out for more inspiration!