Preparation time: 15 minutes

Cooking time: 1 hour     

Serves: 4

Ingredients

900g Raw beetroots
200g Goat’s cheese
100g Whole toasted almonds
100g Caster sugar
50ml Water
¼ Bunch dill, roughly chopped
Watercress leaves
Vanilla extract
Olive oil
Balsamic vinegar
Salt and pepper

Method

1. Preheat oven to 180 degrees

2. Roll beetroot in olive oil in a roasting tray, season with salt & pepper, cover with foil & bake for one hour. Remove from the oven & leave it aside to cool down

3. Meanwhile do the candied almonds following the recipe further below

4. Prepare the salad dressing combining three parts of oil and one part of balsamic, season accordingly, and whisk well to blend it properly. Set aside

5. When the beetroot is cool, peel, cut in wedges and add to a bowl

6. Add chopped dill, candied almonds and a few spoons of dressing

7. To serve, add mix onto a serving plate, break the goat’s cheese into medium chunks and add it on top. Sprinkle fresh dill, some green leaves & almonds

Candied almonds

1. Line a baking sheet with baking paper

2. Combine sugar & water in a saucepan over medium heat, bring to boil

3. Add the almonds, cook & stir mixture until liquid evaporates and leaves as

caramelized coating on almonds

4. Take off the heat & continue stirring until all preparation is crystalised

5. Add a few drops of vanilla extract & return to hight heat to finish the coating

6. Pour almonds onto the baking paper and let it cool down

Preparation time: 15 minutes

Cooking time: 3 hours    

Serves: 4

Ingredients

1.5kg Beef short ribs

2 Shallots, peeled & roughly chopped

1 Carrot, peeled & roughly chopped

1 Celery stick, roughly chopped

3 Garlic cloves

300ml Beef stock

100ml Cafayate Estate wine

1 tbsp Dijon mustard

2 tbs Olive oil

2 Bay leaves

2 or 3 springs of Thyme

2 or 3 springs Rosemary

Brine

1lt Water

100g Fine salt

Method

1. Optional-  Prepare on the day before by bringing to boil both the water and salt. Let it cool down and then add the ribs for two hours. Once out of the water, pat dry meat with paper towel or clean hand towel and leave it uncovered in the fridge overnight.

Alternative: If short on time, you can also prepare the above on the same day and/or morning

2. Preheat oven to 170 degrees

3. Heat one tbsp of olive oil in a large pot and sear beef well until browned all over, then put it aside on a plate

4. Add another tbsp of oil to the pan and gently cook all vegetables until starting to

colour. At that point add garlic, mustard and the thyme, bay leaves and rosemary, and cook for a further five minutes.

5. Add Cafayate Estate wine and reduce by half

6. Add beef stock and bring back to boil; return short ribs to the pan, with the meat side submerged in the liquid

7. Cover with foil and cook in the oven for 2.5 hours

8. Remove from the oven, take out meat carefully and set aside

9. Strain the sauce, discarding the veg and herbs, add back the meat
 

Suggestion: Serve with creamy potatoes or celeriac mash and garnish with finely shredded parsley.