Lemon-Herb Beef Short Ribs and Kidney Beans Bowl
Autor: Andrii M.
- Awokado2 szt.640 kcal
- Brokuł3 szt.357 kcal
- Fasola czerwona138 g465 kcal
- Margaryna22 g158 kcal
- Musztarda190 ml114 kcal
- Ogórecznik1 pęczek6 kcal
- Por3 szt.183 kcal
- Ser manchego57 g241 kcal
- Sól morska7 g0 kcal
- Suszony koperek4 g10 kcal
- Świeży liść laurowy1 szt.1 kcal
- Ziele angielskie7 g18 kcal
- Żeberka wołowe197 g345 kcal
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Alpine-inspired comfort food: tender beef short ribs paired with broccoli, leek and avocado and kidney beans, finished with borage and fresh bay leaf and a hit of allspice and dried dill weed. 1. Pat the beef short ribs dry and season with sea salt, allspice and dried dill weed. 2. Heat margarine in a heavy pan and braise the beef short ribs until it develops a deep golden crust, about 13 minutes. 3. Add broccoli, leek and avocado to the pan and cook until just tender, stirring in borage and fresh bay leaf for fragrance. 4. Cook the kidney beans separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of mustard and a scattering of manchego cheese before serving hot.