72 LOSE IT! VOLUME 30
2 tsp white balsamic vinegar
Himalayan salt and black pepper
seed crackers to serve- Preheat the oven to 200°C,
place marrow bones upright onto
a baking tray and sprinkle with
salt. Roast for 15–20 minutes or
until centre of the bones becomes
translucent and soft. Remove from
the oven and set aside. - In a bowl, mix together all
the parsley topping ingredients
and season. - To serve: Top the marrow
bones with the parsley and serve
with seed crackers.
SHIITAKE & LEMONGRASS
SHORT RIBS
SERVES 44–6 beef short ribs on the bone
(approximately 1.5kg)
Himalayan salt and black pepper- IT’S OFTEN BEST TO LET
THE MEAT/JOINT COME
TO ROOM TEMPERATURE
BEFORE COOKING IT. - MOST LONG-COOKS
TASTE EVEN BETTER THE
NEXT DAY. AFTER COOKING,
LEAVE IT TO COOL THEN
REFRIGERATE OVERNIGHT.
THIS ALLOWS THE FLAVOURS
TO DEVELOP. GENTLY
REHEAT BEFORE SERVING. - TALK TO YOUR BUTCHER
ABOUT DIFFERENT CUTS OF
MEAT AND THE BEST WAY
TO COOK THEM.
3 stalks lemongrass, bruised
3 cloves garlic
1 x 5cm piece of ginger, sliced
2 x 5cm pieces pickled galangal,
sliced
2 spring onions, sliced
5 dried lime leaves
2 star anise
1 green chilli, whole
125g shiitake mushrooms, halved
1 cinnamon stick
2½ cups home-made beef stock
300g Rosa tomatoes
2½ tbsp tomato paste
fresh herbs to garnish- Preheat the oven grill. Season
the short rib well and place on a
baking tray under the grill. Grill for
approximately 10 minutes, turning,
until golden on all sides. - Reduce the heat to 180°C. Place
all remaining ingredients except the
herbs into a heavy-based roasting
dish or pot, add short ribs and
cover with a lid. Roast for 2 hours. - To serve: Serve short ribs with
pan juices, garnished with fresh
herbs. Q
KEEP ON TRACK per serving
FAT 18G CARBS 19G PROTEIN 64GFOOD
AITCH-
BONE
Slow-cooked spicy
aitchbone.
Recipe on
pg 69FOODA
SSISTANT:^
TANI
KIRSTEN.
IMAGES:^ GALLOIMAGES/GETTYIMAGES