Short Rib of Beef, Chilled Normandy Apples, Country Style Apple Cider Jelly

• 50 g (1¾ oz) butter
• 600 g (1

Heat the butter in a large cast-iron casserole dish over medium heat and brown the beef for 8–10 minutes. Transfer to a plate using a slotted spoon. Add mirepoix, bacon lardoons, garlic and French shallots to the casserole dish and sauté for 5–7 minutes until softened. Return the beef to the casserole dish, add the beef stock and bring to the boil. Simmer over low heat, occasionally skimming of