International triathlete and Launceston local Jake Birtwhistle drops into Stelo to find out how to create mouthwatering braised beef shortrib with celeriac puree and gremolata...

Stelo at Pierre's serves up local produce through an Italian lens. Watch as international triathlete and Launceston local Jake Birtwhistle chats to head chef and owner Nathan.  If you'd like to recreate Stelo's beef shortrib with celeriac puree and gremolata at home try the recipe below, or why not book a table and try the real deal?

Local produce through an italian lens / RECIPE / Beef shortrib with celeriac puree and gremolata

Beef shortrib:

  • 3 Tbs flour
  • Salt and freshly ground pepper
  • 2.75 to 3 kg bone-in beef short ribs
  • 1/4 cup olive oil
  • 60g pancetta, chopped
  • 2 onions, finely chopped
  • 4 garlic cloves, minced
  • 1 tsp. red pepper flakes
  • 2 carrots, finely chopped
  • 2 Tbs tomato paste
  • 1 Tbs sugar
  • 1 cup dry red wine
  • 1 can (455 g) diced tomatoes
  • 1 cup beef broth
  • 1/4 cup balsamic vinegar
  • Herbs: 2 bay leaves, 2 rosemary sprigs, 2 thyme sprigs, 1 Tbs dried oregano
Method:

Stir together flour, 1 tsp salt and 1/2 tsp pepper. Turn the ribs in the seasoned flour, shaking off any excess. In a large, heavy pot, over medium-high heat, warm the olive oil. Working in batches, sear the ribs, turning occasionally, until evenly browned, about 10 minutes per batch. Transfer to a plate.

Add the pancetta to the pot and sauté until mostly crisp, 4 to 5 minutes. Add the onions and sauté until beginning to soften, about 3 minutes. Stir in the garlic and red pepper flakes and sauté until fragrant, about 30 seconds. Add the carrots, tomato paste and sugar and cook, stirring often, until well blended, about 1 minute. Add wine, bring to a boil and stir to scrape up any browned bits on the pan bottom. Stir in the tomatoes and their juices, the broth and vinegar and bring to a boil.

Preheat oven to 180°C.

Return the ribs to the pot with the tomato mixture. Add bay leaves, rosemary, thyme sand oregano. Cover, transfer to the oven and cook until the ribs are very tender, about 2 hours.

Skim as much fat as possible from the cooking liquid and discard the bay leaves. Season with salt and pepper and serve. Serves 6 to 8.

Celeriac puree:

  • 200g celeriac, cut into small pieces
  • 10g unsalted butter
  • 100ml full cream milk
  • Pinch sea salt and pepper to taste
  • Squeeze of lemon juice
Method:

In a large saucepan on a medium heat, soften the celeriac pieces in butter for 5 minutes covered with a lid.

Add milk, salt and pepper and cook on a low heat for 10 minutes until the celeriac is completely soft.

Remove from the heat and place celeriac in a food blender with a little of the hot milk and blend to a smooth puree.

Once the puree is smooth, add a little squeeze of lemon juice and put to one side until required or store in a sealed container in the fridge.


Gremolata:

  • 1 bunch flat-leaf parsley, finely chopped
  • 2 garlic cloves, minced
  • Zest of one lemon
  • 2 teaspoons lemon juice
  • ½ cup good quality olive oil
  • 1/8– 1/4 teaspoon salt
  • 1/4 teaspoon pepper, more to taste
Method:

Place unchopped parsley, garlic and zest in a food processor and pulse until chopped. Add oil, salt, pepper and lemon juice. Pulse until combined but not smooth. Add more oil for a looser consistency.

*For a more rustic gremolata, you can chop by hand rather than use a food processor. Store in a sealed jar in the fridge for up to 1 week


"...Good quality ingredients are essential... Get your meat from a quality butcher like casalinga gourmet meats."

Special thanks to:

Stelo, 88 George Street

Casalinga Gourmet Meats, Shop 2, 205 Charles Street

Jake Birtwhistle, International Triathlete

For more Winterlicious goodness and your guide to what's on in Launceston this winter, click here.