INGREDIENTS:

• 3 bone in short rib
• 500g x Hen of the wood mushrooms
• 125g x sherry vinegar
• 2 x grated cloves of garlic
• 3tsp x sugar
• 250ml x grapeseed oil
• 250ml x olive oil
• 2.5lr x beef stock
• 2 x banana shallots (Chopped into 1 cm pieces)
• 3 x cloves of peeled garlic
• 200g x Beef trim diced
• 200ml x Red wine
• 3 tbsp x Honey
• 3 tbsp x Muscovado sugar
• 4 x white onions
• 4 x white onions
• Oregano x 1 bunch
• Plain flour
• Vegetable oil
• Sea salt

METHOD:

Shortrib

1. On a grill caramelize the shortrib on all sides.
2. When nicely charred/ caramelized wrap tightly in tin foil and roast at 100c for 12 hours.
3. Remove from the oven and unwrap the beef.
4. Place back onto the grill and brush with finished sauce, continuously turning and b rushing.
5. When glazed and caramelized, set to one side.

Beef sauce

1. In a pan, caramelize the beef trim until completely golden all around. Add the garlic and shallots and continue to caramelize. When golden deglaze with the red wine and add the muscovado sugar and honey.
2. Reduce by half.
3. When reduced add the beef stock and reduce until the sauce coats the back of a spoon.
4. Pass through a fine sieve and set to one side.

Onion compote and crispy onions

1. In a pan add the slice onions, a little salt and a good glug of oil and slowly cook until completely caramelised (around 45 mins.)
2. Toss the chopped onions in the flour and deep fry in 160c oil until the onions are golden and crispy, drain well on paper towel. Season with sea salt.

Pickled Hen of the wood mushrooms

1. In a pan heat a little oil and add the mushrooms.
2. Season well with salt.
3. When Caramelized all around, add the sherry vinegar, garlic, grapeseed oil, olive oil, sugar. Lightly warm through and set to one side.

To finish

Lay the onion compote over the shortrib, place the pickled mushrooms over the top and scatter with the crispy onions. Garnish with picked oregano.