Veal Sirloin, Short Rib Polenta

Veal Sirloin, Short Rib Polenta

This recipe is a great way of using up leftover short ribs. Seared veal sirloin steak is served with creamy polenta mixed with braised short rib and a caper and herb sauce.

I used leftover short rib from my Beef Fillet and Short Rib.

Veal Sirloin, Short Rib Polenta
Serves 4


For the Veal: 4 Veal Sirloin Steaks, Sea Salt, Black Pepper, 2tbsp Unsalted Butter, 2tbsp Groundnut Oil

For the Polenta: 100-200g Leftover Short Ribs (Shredded), 150g Coarse Cornmeal, 150ml Whole Milk, 600ml Water, 50g Unsalted Butter, 1tsp Sea Salt, 2tsp Cracked Black Pepper, 2tsp Fresh Thyme Leaves

For the Caper Sauce: 2tbsp Small Capers, 4tbsp Extra Virgin Olive Oil, Small Handful Chopped Basil, Parsley, Oregano and Chives, 1/2 Garlic Clove (Finely Chopped), 1/4tsp Sea Salt


1) First make the polenta. Place the milk and water in a heavy based saucepan and bring to the boil. Add the cornmeal whilst whisking and continue to stir until it begins to thicken. Turn the heat down and cook for a further 30-40 minutes, stirring occasionally, until the polenta is cooked. When cooked, stir in the butter, short rib and thyme and season to taste with sea salt and black pepper. Keep warm until ready to serve.

2) Meanwhile, season the veal sirloin steaks and sear in the groundnut oil in a smoking hot pan for around 3 minutes each side or until cooked to your liking. Just before they are ready, add the butter and baste the steaks well. Remove the steaks from the pan and allow to rest for at least 10 minutes.

3) Whilst the steaks are resting, prepare the sauce by combing all of the ingredients together in a small bowl.

4) Serve the steaks with the polenta and a good amount of caper sauce.


Beef Short Rib and Fillet

Beef Short Rib and Fillet

Meltingly tender red wine braised short rib served with seared dry aged beef fillet and buttered beans.

Slow braising makes for the perfect short ribs and this recipe uses the braising stock to make a rich black pepper sauce.

Best served with silky smooth cauliflower purée.

Beef Short Ribs and Fillet
Serves 4


For the Short Ribs and Sauce: 3 Short Ribs, 2tbsp Olive Oil, 350ml Red Wine, 500ml Beef Stock, 2 Shallots (Sliced), 2 Celery Stalks (Sliced), 2 Bay Leaves, 2 Garlic Cloves (Bashed), 4 Thyme Sprigs, Cracked Black Pepper, 2tbsp Redcurrant Jelly

For the Fillet and Beans: 2 Fillet Steaks, 4tbsp Unsalted Butter, 2 Shallots (Finely Sliced), Large Handful Fine Beans (Halved), Sea Salt, Cracked Black Pepper


1) First cook the short ribs. Place a large casserole on the stove top over a medium heat and add the olive oil. Sauté the shallot, celery, bay leaves, garlic and thyme for 10-15 minutes until soft. Add the red wine and bring to the boil. Add the short ribs and stock and combine with the other ingredients and bring to the boil.

2) Transfer the short ribs to a slow cooker and cook on low for around 6 hours or until tender and falling from the bone. Alternatively cook in a low oven (around 130c) for 4-6 hours or until tender and falling from the bone. When cooked, remove the meat from the stock and set aside. Strain the stock into a clean pan.

3) Reduce the stock over a high heat until reduced by around 3/4 or until thickened and rich. Add the redcurrant jelly and heat until fully dissolved. Add a liberal amount of black pepper to the sauce and season to taste with sea salt. Keep warm.

4) Meanwhile, season and sear the steaks in a griddle pan over a high heat in a little neutral oil and baste with 2tbsp of the butter near the end of cooking. Cook the steak to your liking. Allow the steaks to rest for at least 10 minutes.

5) Whilst the steaks are resting, sauté the shallot in the remaining butter in a large saucepan over a medium heat until soft but not brown. Add the green beans, cover and cook over a medium heat (stirring occasionally) until soft (around 8 minutes). Season the beans to taste with sea salt.

6) Reheat the short rib in a hot oven before serving. Slice the fillet and serve with a good chunk of short rib. Spoon the sauce over the short rib and serve with the sauté beans and shallot. Best served with cauliflower purée.