2 Magills Slow Cooked Beef Ribs
2 Tbsp Cornflour
50ml Red Wine
100ml Beef Stock or XO sauce
Half white cabbage
Tbsp Dijon mustard
Juice of 1 Lemon
Fresh herbs of your choice
Pine nuts, for toasting
Boil a pot of water and place the bags with the ribs inside them for 15 minutes.
While heating up your ribs, make your slaw. Finely slice your cabbage into long pieces, discard the stem. In a separate bowl mix together your dijon, mayo, lemon juice, capers, salt and pepper. Combine sauce and cabbage until mixed well.
In a small skillet, heat your red wine until it thickens. Add the beef stock or XO sauce and the liquid from the bag with the ribs. Reduce for 10 mins on a medium/high heat.
In a small bowl, whisk together water and cornflour. Slowly add this to your red wine sauce, whisking as you add to ensure it's nice and smooth. Add your ribs to the sauce and use a spoon to baste.
For your toppings - in a pan with a tiny bit of oil, lightly toast your pine nuts. Pop these on top of your slaw. Add fresh herbs of your choice to the whole dish. Enjoy as is, or alongside some crunchy bread!