Slow-Cooked Beef Short Ribs

Spring 2016
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food and drink

BY: Lucy Waverman

Moy House is one of these perfect places to stay, a luxurious country house that radiates charm and elegant comfort. It is on the sea coast with wonderful views and is close to several exceptional golf courses. The two chefs are outstanding and the food from breakfast through dinner is superb. Both chefs also work as farmers, and all the produce, fish and meats are from the area. They make everything themselves including the breads and rolls and relishes. These short ribs are slightly adapted from their original recipe.



COLCANNON

This cabbage and potato recipe is a traditional Irish dish. The more butter you use, the better the dish. This is the Moy House version.

2 lbs (1 kg) Savoy cabbage or kale, coarsely chopped
2 lbs (1 kg) floury potatoes such as Yukon Gold, peeled and cut into 2 inch (5 cm) chunks
1 cup (250 mL) milk or cream
1 cup (250 mL) finely chopped green onions
½ cup (125 mL) butter
Salt and freshly ground pepper

1 Bring a pot of salted water to boil and add the cabbage. Simmer for 10 to 15 minutes or until soft. If using kale, it may take less time. Drain well. Finely chop or pulse in a food processor. Reserve.

2 Add potatoes to a pot of cold salted water. Bring to boil and boil until tender, about 20 to 25 minutes. Drain well and return to pot to dry off over turned-off heat. Mash potatoes.

3 Heat milk or cream with green onions and butter over medium heat until melted. Stir into mashed potatoes. Stir in chopped cabbage. Season with salt and pepper.

Serves 4

COLCANNON

This cabbage and potato recipe is a traditional Irish dish. The more butter you use, the better the dish. This is the Moy House version.

2 lbs (1 kg) Savoy cabbage or kale, coarsely chopped
2 lbs (1 kg) floury potatoes such as Yukon Gold, peeled and cut into 2 inch (5 cm) chunks
1 cup (250 mL) milk or cream
1 cup (250 mL) finely chopped green onions
½ cup (125 mL) butter
Salt and freshly ground pepper

1 Bring a pot of salted water to boil and add the cabbage. Simmer for 10 to 15 minutes or until soft. If using kale, it may take less time. Drain well. Finely chop or pulse in a food processor. Reserve.

2 Add potatoes to a pot of cold salted water. Bring to boil and boil until tender, about 20 to 25 minutes. Drain well and return to pot to dry off over turned-off heat. Mash potatoes.

3 Heat milk or cream with green onions and butter over medium heat until melted. Stir into mashed potatoes. Stir in chopped cabbage. Season with salt and pepper.

Serves 4