Grilled Sweetcorn with crème Fraîche & lime

Gourmet (South Africa) - - EDITOR’S TABLE -

Serves 6

6 sweetcorn on the cob 6T co­conut oil

2 red chill­ies, de­seeded and

finely sliced juice of three limes

1. In a small saucepan, melt the co­conut oil. Add the lime and chill­ies. 2. Place each sweetcorn on a piece of foil large enough to wrap closed. Brush the co­conut oil mix gen­er­ously over each sweetcorn, then wrap each one in­di­vid­u­ally. Cook on the braai or over a gas grill, turn­ing fre­quently, for about 15 to 20 min­utes. The corn can be served as is, or re­move the foil and re­turn to the grill to get a bit of colour. Serve hot as an ac­com­pa­ni­ment to the cola-beef slid­ers. 2 large gar­lic cloves

1/2t cumin seeds

400g can chopped, peeled toma­toes

1t dried oregano sea salt and freshly ground black pep­per

1 bay leaf

2 cups Coca-cola

6 small, seeded buns 6 crisp let­tuce leaves sriracha sauce, to serve

1. Heat the oil in a large pot.

Sauté the onion un­til translu­cent and soft. Add the gar­lic, cumin, pa­prika and dried chill­ies and cook for an­other minute or 2.

2. Add the toma­toes and oregano and bring to the boil. Set aside to cool slightly, then purée in a pro­ces­sor or us­ing a hand blender. Set aside. 3. Sea­son the beef in a large stove­top to oven casse­role un­til browned all over. 4. Add the puréed tomato mix, Coca-cola and bay leaf to the beef. Bring to the boil then put on the lid and trans­fer to an oven pre­heated to 140˚C for 4 to 5 hours or un­til the beef is fall­ing off the bone. 5. Lift the beef out of the pot (re­serv­ing the

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