Pilsener-braised beef short ribs with cauliflower mash and onion rings

For braised short ribs, preheat oven to 160°C fan-forced. Place beef ribs in a large saucepan, cover with cold salted water, place over high heat and bring to the boil. Remove from heat, drain and transfer ribs to a plate lined with paper towel and pat dry. Heat oil in a large, shallow casserole over medium-high heat. Add onion and cook, stirring occasionally, until caramelised (8-10 minutes). Add tomato paste and cook, stirring, until colour deepens (1-2 minutes). Deglaze with beer. Stir in remaining ingredients, add beef ribs, season to taste and bring to a simmer. Cover with a tight-fitting lid and braise in oven until tender (2½-3 hours).Remove lid and return casserole to oven until beef ribs brown (30 minutes). Transfer ribs to a plate, cover with aluminium foil and set aside to rest (30 minutes). Strain braising liquid into a large saucepan. Bring to a simmer over medium heat; simmer until reduced to a jus (8-10 minutes); season. Set aside until ready to serve.

Meanwhile, for cauliflower purée, place cauliflower and bay leaf in a saucepan, cover with cold salted water and bring to the boil over high heat. Boil until tender (8-10 minutes), then drain (discard bay leaf). Transfer cauliflower to a high-speed blender, add remaining ingredients, season and blend until smooth. Transfer to a saucepan and keep warm.

Meanwhile, for mustard seed salt, pound mustard seeds with a mortar and pestle until coarsely crushed. Transfer to a small bowl with remaining ingredients and 1 tbsp sea salt flakes and set aside until required.

For onion rings, whisk flour, sugar, beer, soda water and 120gm cornflour in a large bowl to combine. Place remaining cornflour in separate shallow bowl and set aside for dusting. Half-fill a large saucepan with oil and place over medium heat until it reaches 190°C on a deep-frying thermometer. Working in batches, dust onion rings in cornflour, coat in batter, drain excess and deep-fry until golden and crisp (2-3 minutes). Drain on a wire rack set over a tray lined with paper towel and season with a little mustard seed salt. Repeat with remaining onion rings and batter.

Divide cauliflower purée and beef ribs among serving plates. Spoon over warmed jus. Top with onion rings and scatter with mustard seed salt to taste and micro mustard. Serve with extra onion rings on the side.