Recipe by Jude Kereama
Ingredients:
Recipe:
Preheat the oven to 150°C. Season the ribs with salt and fry in a pan on a medium heat. There’s no need for any oil here, the beef fat will work perfectly. Cook for around 10 minutes, turning them until caramelised all over. Remove from the heat and set aside.
In a casserole dish on a medium heat, fry off the onions and carrots in some rapeseed oil until caramelised. This should take about 20 minutes. Add the celery, leek and garlic and cook until soft. Turn the heat up and add the Port and wine. Burn off the alcohol and reduce by half, and then add all the rest of the ingredients to the pot, including the caramelised ribs. Wait for the pot to simmer and then put some parchment paper over the top to keep the ribs covered. Put the lid on the dish and place in the pre-heated oven for 2 hours and 45 minutes.
Check the ribs are cooked and pull out the bones. Leave to cool in the liquid. When cool enough to handle, take out the ribs and pull the meat until it’s completely shredded, then set aside. Strain off the sauce, making sure to push on the veg to get all the liquid out. Return the sauce to the pan, and on a medium heat, reduce until it has thickened to a consistency you’re happy with. Mix the meat back into the sauce and season. Spread out the mix in a pie dish.
To make the topping, cut the potatoes evenly and add to a boiling pot of salted water. Cook until tender, strain and mash them, or put through a ricer. Add the rest of the ingredients and beat with a wooden spoon until super smooth. Put into a piping bag and pipe on top of the meat. Sprinkle the cheese on top of the mash and grill until golden brown.
