BABY MARROW ZOODLES WITH STICKY BEEF SHORT RIB

SERVES 4

• Himalayan salt and black

pepper

• 1 kg beef short ribs

• 2 tbsp coconut oil

• 3 garlic cloves, chopped

• 2 red onions, finely chopped

• 3 tbsp balsamic vinegar

• ¼ cup tomato paste

• 3 tbsp xylitol

• 1 x 400g tin chopped tomatoes

• 2 cups beef stock

• 500g baby marrow zoodles, cooked

• micro herbs, to garnish

1. Season the short ribs. Heat a heavy based large pan, add the short ribs in batches and cook them until the beef is golden and some of the fat has rendered off. Remove the beef from the pan and set it aside.

2. Add the coconut oil to the pan, add the garlic and onion and sauté until the onion has softened and is golden. Add the balsamic vinegar and simmer for 2 minutes. Return the ribs to the pan and add the tomato paste. Stir for 1 minute, making sure that the ribs are well coated. Pour the tomatoes and beef stock into the pan and bring it to a boil, then reduce the heat and simmer gently, partially covered, for 1½ hours. Season the ribs.

3. To serve: Stir the zoodles into the pan and garnish with micro herbs. Serve immediately.