This one is for the weekend, when slow cooking is the order of the day and you have the time and inclination to fill your house with the wondrous smell of dinner, long before it is needed. This dish really sings when you use a variety of mushrooms; they add to and hold their own against the richness of the beef beautifully.
1 tbsp ricebran oil
1.2kg beef short ribs (about 3-4 ribs)
1 brown onion, sliced
3 cloves garlic, crushed
200g swiss brown mushrooms, roughly chopped
150g mixed mushrooms (such as shiitake, oyster, black fungi), roughly chopped
1 tbsp sweet smoked paprika
2 tbsp tomato paste
500ml quality chicken or beef stock
250g creme fraiche
4 large flat mushrooms, sliced and sauteed in a small knob of butter
fresh pasta (we used lasagne sheets cut into 5cm-wide ribbons)
flat-leaf parsley leaves, chopped
1. Preheat oven to 160C.
2. Place a flameproof braising dish over medium heat. Heat the oil, then add ribs and brown well all over (2 to 3 minutes). Remove from pan and add the onion, garlic, mushrooms and paprika. Cook until the onion becomes translucent and mushrooms have cooked.
3. Return ribs to the pot, cover with the tomato paste and stock. Cover and braise in the oven until meat falls from the bone (about four to four-and-a-half hours). Once cooked, gently remove the ribs from the liquid and set aside.
4. Check that the braising liquid has reduced – you want it to have reduced by about half. If not, place over medium heat until reduced. Stir through creme fraiche and season generously. Gently shred the meat and return to the sauce to warm through.
5. Cook the pasta according to packet instructions. Plate the pasta and scoop over some of the mushroom sauce. Top with meat, sauce and additional cooked mushrooms. Scatter with chopped parsley and serve.