Arun Kapil served up a tasty porter beef short rib curry served with savoy cabbage, mustard seed and chilli buttered mash on Sunday Brunch.<\/p>\n
The ingredients are: 1 to 1.3 kg of beef short ribs, so 5 bones \u2013 cut retaining the meat equally on the individual bones then tied by your butcher so to retain bone and meat whilst braising, A little grapeseed oil for frying, 25g butter, 500g onion, thinly sliced, 30g garlic, finely grated and 50g ginger, skin on, finely grated.<\/p>\n
For the spices: 2 tsp fennel fruits whole, 2 black cardamom pods lightly smashed, 1 star anise freshly ground, 1 tsp powdered turmeric, \u00bd tsp chipotle powder, \u00bc tsp asafoetida amber, 2 tsp sea salt and a little to taste, 850ml porter (beer), 200ml water, 2 tbsp cr\u00e8me fraiche, lightly whipped, 1 red finger chilli, deseeded, finely diced and Small handful coriander leaf, finely chopped.<\/p>\n