Slow-cooked beef with dates and pomegranate sauce

Method Print recipe

1. Pre-cook the short rib in the water bath for 48 hours until tender, once cooked remove and sear in a very hot pan to get a caramelized colour and texture then set to one side
2. Heat a deep pan and add the olive oil. Add the onions and cook until browned and golden in colour
3. Add the garlic and continue to cook for 3-4 minutes
4. Add the salt, bay leaf, sugar and red wine vinegar. Cook until the vinegar has evaporated and a sticky glaze has been achieved, then add the pomegranate syrup
5. Add the jus and continue to simmer - then add the dates, beef short rib  and continue to cook for a further 10 minutes
6. Then gently stir in the potato, pine nuts, green olives and capers
7. Reduce the sauce until glossy. Serve on your desired plate and spoon over the sauce and garnish

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