Beef Short Ribs and Wild Mushrooms
@brad_leone is known for his love of foraging in the great outdoors. In a serene setting of the Utah mountains, Brad combines two of his favorite ingredients – wild mushrooms and beef short rib. All cooked in the limited-edition Brad Leone Roccbox.
450g/16 Oz Mushrooms (of your choice). Brad uses: Oyster, Shiitake, King Trumpet and Beech Mushrooms
250g/9 Oz Beef Short Rib
Sprig of Rosemary
Pinch of Rock Salt
Pinch dried oregano
Beef broth (to taste and texture)
Heat a cast-iron pan in the Roccbox at around 400°C/750°F.
Slice 1 onion and your selection of mushrooms.
Place into the pre-heated cast iron pan with a splash of olive oil and cook in Roccbox, stirring regularly, until everything has cooked down.
Whilst the mushrooms and onions are cooking, chop down some dried Oregano and Rosemary into some rock salt. Crush and slice two cloves of garlic.
Cut the beef short rip into thin slices. Remove the onions and mushrooms from the cast-iron pan and place to one side. Add the beef strips into the pan and place into Roccbox.
Once cooked through, remove from Roccbox, and add the onion and mushroom mix back in, along with the rosemary salt and some beef broth. Cook down for a further 5 minutes in Roccbox on a low heat. Add more beef broth if needed.
Serve and enjoy!
Brad Leone is a bona fide Swiss army knife - a trained chef, avid outdoorsman, skilled carpenter, entrepreneur, author, fermentation addict and beloved-by-millions internet star. He brings the fun to cooking with fire and has most recently collaborated with Gozney to launch a special edition Brad Leone Roccbox.