Rich, slow-braised and built for cold evenings by the fire

PREPARE THE FIRE

Build a hot bed of embers in the centre of your Kadai and set up the Cooking Bowl and Cooking Tripod.

COOK THE BACON

Place the bacon into the Cooking Bowl and cook until golden and the fat has rendered. Remove and set aside on a plate lined with paper towel. Remove most of the bacon fat, leaving roughly 1 tablespoon in the bowl.

DREDGE AND BROWN THE RIBS

In a bowl, mix the flour, hot paprika, smoked paprika, 1 tsp salt, and the black pepper. Dredge the beef short ribs in this mixture. Add the ribs to the Cooking Bowl and brown on all sides in batches over medium-high heat, around 3–5 minutes per side. Avoid moving them too much to ensure good browning. Remove and set aside.

SAUTÉ THE ONION AND GARLIC

Lower the Cooking Bowl if needed to maintain a steady heat. Add the chopped onions and sprinkle with ½ tsp salt. Cook until soft and translucent, then add the garlic and cook for a further minute.

DEGLAZE WITH ALE AND ADD TOMATOES

Pour in the ale and scrape up any browned bits using a utensil. Add the tomatoes and the reserved bacon. Stir and bring to the boil over high heat.

SIMMER THE SHORT RIBS

Return the short ribs to the Cooking Bowl. Adjust the height of the bowl or add more wood to bring the mixture to a steady simmer. Cover with a Kadai Cloche and cook over steady heat for 2 hours, checking occasionally and adjusting the wood to maintain heat.

ADD ROOT VEGETABLES

Peel and cut the potatoes into 1-inch chunks and prepare the carrots. After the initial 2-hour braise, add them to the pot, cover again, and cook for a further 30–45 minutes until the vegetables are tender and the meat pulls easily from the bone.

FINISH AND SERVE

Spoon off any excess fat. Remove the bones if preferred and shred large pieces of meat into smaller chunks. Taste and adjust seasoning with extra salt and pepper if needed. Serve hot with crusty bread or over mash, fireside.