Guinness-braised short ribs with crispy oyster gremolata and buttermilk
by George Farrugia

Ingredients

Fresh Meat

  • 1.2kg beef short rib, cut into individual ribs
  • 75g of smoked bacon, chopped

Oils & Vinegars

  • vegetable oil, for frying
  • vegetable oil, for deep-frying

Fruit & Vegetables

  • 150g of onion, roughly chopped
  • 150g of carrots, roughly chopped
  • 1 garlic bulb, halved
  • 1 large tomato, roughly chopped
  • 1 pinch of juniper berries
  • 1 garlic clove, finely sliced
  • 15g of lemon juice
  • 1 lemon, zested
  • 1 pinch of Espelette pepper

Spices & Dried Herbs

  • 1 pinch of white peppercorns
  • 1 pinch of cloves
  • 3 star anise

Salad & Fresh Herbs

  • 2 bay leaves
  • 3 sprigs of thyme
  • 5g of chervil, finely chopped
  • 5g of parsley, finely chopped

Store Cupboard

  • 5 sprigs of rosemary
  • 70g of black treacle
  • 3g of salt
  • plain flour, for dusting, seasoned with salt and pepper
  • 2 eggs, beaten
  • 200g of breadcrumbs
  • 5g of fresh horseradish, finely grated
  • Maldon salt

Beverages

  • 300ml of white wine
  • 800ml of Guinness

Delicatessen

  • 300ml of veal stock, or brown chicken stock

Dairy

  • 250g of buttermilk
  • 100g of unsalted butter, melted

Fish & Shellfish

  • 4 oysters

Speciality Ingredients

  • oyster leaves
  • edible flowers