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Beef Short Rib Gnocchi with Black Kale

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Beef Short Rib Gnocchi with Black Kale!

Method

  1. The first part of this cook involves cooking low and slow for 4 hours. Preheat your pizza oven to around 150˚C and keep it stoked every hour or so with embers that you maintain a low temperature.
  2. Rub your beef with oil, salt and pepper and sear on all sides first to brown the meat. Then place in a casserole dish with shallots, garlic, sage and beer. Cover and roast for 4 hours at around 150˚C until the meat is tender and soft.
  3. Then when the beef is cool enough to handle, strip from the ribs and shred. Heat up your pizza oven to 250-300˚C and in a skillet reduce the gravy until you have a moist pulled beef texture. Then cook your gnocchi in boiling water for 3-4 mins, strain and add to a heavy-duty frying pan with olive oil, kale and chilli.
  4. Top with the beef rib and beer gravy and finish with grated horseradish. Bake on a high heat in the pizza oven for 4-5 mins and serve.

 

This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.

Ingredients:

  • 2 beef short rib
  • 1 tbsp olive oil
  • Pinch of sea salt and cracked black pepper
  • 2 shallots, roughly chopped
  • 1 can of brew dog Punk IPA
  • 2 cloves of garlic, diced
  • Small bunch of sage leaves, roughly chopped
  • 1 tsp horseradish, grated
  • For the gnocchi:
  • 1 packet of gnocchi
  • 1 tbsp olive oil
  • Handful of black kale, roughly chopped
  • 1 tsp chilli, finely diced
Posted in BBQ and Outdoor Cooking | Beefer, Flamery & Alfa Recipes.
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