600ml Guinness
45g marmite
50g sugar
80g black garlic
20g fresh thyme
2kg beef short rib
2 liter water
(1) Mix together Guinness, marmite, sugar, black garlic, thyme
(2) Place beef short-rib into Guinness mix and allow to marinate for 12 hours
(3) In a deep tray Cover beef short-rib and Guinness mix with water, cover tray with tin foil
(4) Cook at 90oC for 14 hours until short-rib is tender
(5) Gently remove the short- rib from the liquid and allow to cool
(6) Pass the liquid through a fine sieve
(7) Reduce the liquid by half and retain for later use
(8) Once cool dice the short-rib into even pieces
(9) Use the retained liquid to re-heat the short-rib, reduce to a sticky glaze and serve