Beef Short Rib with Sweet Potato Bake

• 2 kg beef short rib
• salt and pepper
• 3 tbsp oil
• 1 onion finely chopped
• 3 garlic cloves crushed
• 2 celery sticks chopped
• 2 carrots peeled and chopped
• 2 cups of water
• 1 pkt Royco® Beef with Rosemary Wet Cook-in-Sauce

POTATO BAKE INGREDIENTS

• 4 large sweet potatoes peeled and sliced
• 1 cup cream
• salt and pepper
• 1 clove garlic crushed
• 1 pkt Royco® Parmesan & Garlic Potato Bake
• grated parmesan cheese

• Heat oil in an ovenproof pot season beef with salt and pepper, brown the beef in batches
• Remove and set aside
• Add onion and fry until soft, add garlic, celery, carrots and fry for 3 minutes
• Add water, Royco® Beef with Rosemary Wet Cook-in-Sauce and stir to combine
• Return beef to the pot, cover and cook in the oven for 2 hours at 180 degrees

POTATO BAKE METHOD

• Grease an ovenproof dish and arrange the sweet potato slices
• In a jug mix together, cream, salt and pepper, garlic, Royco® Potato Bake, parmesan cheese and pour over the potatoes
• Cover with foil and bake in the oven for 35 minutes
• Remove the foil and bake for a further 10 minutes