Hot Beef Sundae

The dish takes the form of large scoops of mashed potatoes, some sort of saucy roast beef, cheese, sour cream, and a cherry tomato. I also added some chives for a little pop of colour.

Done in 3 hours

Serves 4

Dish by Twisted

Ingredients

Short ribs:

1kgbeef short ribs

2onions, quartered

1head garlic

3ribs celery

2carrots

Bouquet garnis

1lbeef stock

1 tbsptomato paste

1 tbspworcestershire sauce

1 tspbalsamic vinegar

Salt and pepper, to taste

Red wine

1/2 tspsugar

To serve

Mashed potatoes

Chives, finely chopped

Double Gloucester cheese, grated

Sour cream

Cherry tomatoes

The Hot Beef Sundae was invented by the Iowa Beef Industry Council in 2006 for the Iowa State Fair, and of course, it was immediately popular. That year, newspapers proclaimed that the hot beef sundae was Iowa’s “newest culinary tradition.” In fact, the hot beef sundae became so popular that when the Iowa state fair was cancelled in 2020, someone started selling hot beef sundae kits at $55 a pop, so people could make them at home.

Method

Preheat the oven to 150 C. Season the short ribs with salt and pepper.

Brown the seasoned short ribs in the dutch oven with a splash of oil. Once deeply browned, remove from the pot and set aside.

Add the vegetables, and tomato paste. Cook for a couple of minutes, then deglaze with a splash of red wine. Top up with beef stock, add bouquet garnis, worcestershire sauce, balsamic, salt, and sugar. Nestle in the short ribs, cover, then leave to cook in the oven for 2-3 hours or until the meat is falling off the bone.

Once it's super tender, remove the meat from the pot, then strain out all the vegetables. Reduce the remaining sauce until thickened and glossy, then finish with butter.

Shred up the short rib meat, then add to the sauce and coat.

Make your mashed potatoes however you like them! Then top with the braised short ribs, cheese, sour cream, chives, and cherry tomato.