Boneless Beef Short Ribs with Parmesan Polenta

Really fantastic dish where each of the components is good enough to stand on its own.

Surprisingly, vegetable stock is used as the braising liquid for the beef but the addition of tomato paste, Worcestershire sauce and the juices from the meat give it a rich flavour. This portion of the recipe is best made the day before: not only does the flavour improve, but it allows you to skim off the excess fat.

The polenta, made with milk and vegetable stock, tasted great even before the cheese was added. I’ll never make it with water again!