Beer-braised beef short ribs
Sticky, tender beef short ribs with a subtle oak-smoked flavour are sure to be a hit at your next barbecue. Prep them the night before in a spice marinade
Peppery kohlrabi slaw
- Preparation and cooking time
- Prep:
- plus standing, no cook
- Easy
- Serves 6
Skip to ingredients
- 2 whole kohlrabipeeled
- head of spring greensfinely shredded
- 2 bunches spring onionsvery finely shredded
- small bunch French breakfast radishesquartered, leaves attached
- juice 0.5 lemon
For the dressing
- 175g mayonnaise
- 50g grated horseradishfresh or from a jar
- 2 heaped tsp cracked black pepper
Nutrition: per serving
- kcal276
- fat23g
- saturates3g
- carbs8g
- sugars7g
- fibre9g
- protein5g
- salt0.6g
Method
step 1
Using a sharp knife, or preferably a mandolin, very thinly slice the kohlrabi, then cut into strips. Tip into a bowl and toss through the spring greens, spring onions and 1-2 tsp sea salt. Set aside for 30 mins and let the salt draw out any excess liquid from the vegetables.
step 2
Meanwhile, mix together the mayonnaise, horseradish and black pepper. Give the vegetables a little rinse and squeeze out any excess water with a clean cloth, then tip into a bowl. Add the radishes, dressing and lemon juice, and toss everything together.
