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Rose Veal Short Ribs with a Pistachio & Rosemary Crust on a Buttery Turnip Purée

Perfectly layered with thick marbled meat and soft melting fat, recipe developer Navneeta from @lets_eat_better_together shows how our rose veal short ribs go perfectly with this delicious turnip purée and rosemary crust with pistachios

Rose Veal Short Ribs with a Pistachio & Rosemary Crust on a Buttery Turnip Purée

Perfectly layered with thick marbled meat and soft melting fat, recipe developer Navneeta from @lets_eat_better_together shows how our rose veal short ribs go perfectly with this delicious turnip purée and rosemary crust with pistachios

  • Serves: 2
  • Prepare: 30 Minutes
  • Cook: 3 Hours
  • Difficulty: Medium

WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result. 

WHAT IS ORGANIC ROSE VEAL?​

With animal welfare our top priority, our rose veal are reared ethically, in a free-range environment with access to paddocks to roam and forage. Rich in protein and iron, organic rose veal is lean, lower in fat than beef and gives a subtle, melt-in-the-mouth flavour with little to no seasoning required.

Ingredients

FOR THE BUTTERED TURNIP PUREE

  • 750g turnips
  • 100g unsalted butter
  • 700ml whole milk
  • 3 cloves of garlic, minced 
  • sea salt for seasoning

FOR THE SHORT RIBS

  • 500g short ribs 
  • 50g pistachio butter 
  • ½tsp of sea salt 
  • 30g fresh rosemary taken off the stalks and freshly ground in a spice blender

FOR THE WILD GARLIC

  • 70g wild garlic 
  • 70ml extra virgin olive oil

Method

  1. First make the purée, wash your turnips throughly and take the leafy tops out and the bottom stalk (if any). Chop into quarters, or halves, depending on how big or small the turnip is
  2. Add the turnips, milk and garlic to a pan with a lid, set this over a medium heat and bring to a gentle simmer and cook for 30 minutes. The turnips will become nice and tender and will have soaked up the flavours in the pan
  3. Place the turnips back into the same pan and blend using an blender or food processor. Add the butter and approximately 200ml of the milk and blend. Season with salt and purée until smooth. Add more of the milk if necessary
  4. Preheat the oven to 130˚C and blend together the pistachio butter, salt and fresh rosemary in an electric blender into a smooth paste and top each short rib with the paste and lightly season with ground sea salt
     
  5. Place the short ribs in the casserole dish close together and place a lid on top, pop in the oven for three hours. Take the lid off and grill until a crispy crust is formed (ensure you keep an eye on the ribs so they don't burn)
  6. For the garlic, wash the wild garlic leaves throughly in cold water and blanch for 30 seconds
  7. Refresh the leaves in ice water
  8. Roughly chop and place in an electric blender with your oil and blend
  9. To serve, lay the purée on the plate and place your short ribs on top and drizzle with the wild garlic oil. If you'd like, use fresh rosemary flowers to scatter over the top

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WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result. 

WHAT IS ORGANIC ROSE VEAL?​

With animal welfare our top priority, our rose veal are reared ethically, in a free-range environment with access to paddocks to roam and forage. Rich in protein and iron, organic rose veal is lean, lower in fat than beef and gives a subtle, melt-in-the-mouth flavour with little to no seasoning required.

Frequently asked questions

  • Working in harmony with nature, our organic dairy calves are reared to the highest welfare standards certified by the Soil Association who stipulate that the calves must have access to outdoor pasture in order to forage and express their lively natural behaviours. They live in small, sociable groups. 

  • In comparison to organic beef, the taste is tender and not as strong in flavour. Lean and with noticeably less fat, organic rose veal offers a melt-in-the-mouth texture with very little seasoning required. 

  • Our Friesian bull calves have access to grass that hasn’t been treated with any chemicals or pesticides, their diet is predominantly organic whole milk and nutrient-dense cake made from organic cereals and grain. 

  • Producing organic rose veal makes use of our surplus Friesian bull calves. They’re slowly reared for around 10 months and live outside as much as the weather allows, otherwise in an airy, straw-strewn barn. The name rose veal lends itself to the meat being tinted pink as the animals have access to pasture.