Beef Short Rib with Sweet Potato Bake

  • QUICK FACTS
  • Preparation Time:
    - mins
  • Cook Time:
    - mins
  • Serves:
    -
  • INGREDIENTS
  • 2 kg beef short rib
  • salt and pepper
  • 3 tbsp oil
  • 1 onion finely chopped
  • 3 garlic cloves crushed
  • 2 celery sticks chopped
  • 2 carrots peeled and chopped
  • 2 cups of water
  • 1 pkt ROYCO® Beef with Rosemary Wet Cook-in-Sauce
  • POTATO BAKE INGREDIENTS
  • 4 large sweet potatoes peeled and sliced
  • 1 cup cream
  • salt and pepper
  • 1 clove garlic crushed
  • 1 pkt ROYCO® Potato Bake
  • grated parmesan cheese
  • METHOD
  • Heat oil in an ovenproof pot season beef with salt and pepper, brown the beef in batches
  • Remove and set aside
  • Add onion and fry until soft, add garlic, celery, carrots and fry for 3 minutes
  • Add water, ROYCO® Beef with Rosemary Wet Cook-in-Sauce and stir to combine
  • Return beef to the pot, cover and cook in the oven for 2 hours at 180 degrees
  • POTATO BAKE METHOD
  • Grease an ovenproof dish and arrange the sweet potato slices
  • In a jug mix together, cream, salt and pepper, garlic, ROYCO® Potato Bake, parmesan cheese and pour over the potatoes
  • Cover with foil and bake in the oven for 35 minutes
  • Remove the foil and bake for a further 10 minutes

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