Braised Jacob’s Ladder with mustard cream and crisp shallots recipe by Matt Gillan on Saturday Kitchen

Matt Gillan serves up braised Jacob’s Ladder, kohlrabi, mustard cream and crisp shallots on Saturday Kitchen.

Matt says: “For this dish short ribs of beef are cooked low and slow in a sweet barbecue sauce for melt-in-your-mouth tender meat.”

The ingredients are: 1 litre pints cola, 150g dark soy sauce, 70g barbecue sauce, 150g tomato ketchup, 50ml Worcestershire sauce, 1 pink grapefruit, juice only, 2 Jacob’s Ladder short ribs, cut into individual ribs.

For the crisp shallots: 250g unsalted butter, diced, 1 large banana shallot, peel and finely slice and pinch onion salt.

For the mustard cream: 250g double cream, 25g wholegrain mustard and salt, to taste.

For the kohlrabi: 100g raspberry vinegar, 200g light olive oil, 1 small kohlrabi, peeled and thinly sliced and salt.

To serve: 1 bunch rocket leaves and 50g parmesan cheese, grated.