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Beef short rib with Worcesters­hire sauce and balsamic vinegar

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This cut of meat can be fatty, so take care to select pieces that have a good fat-to-meat ratio. Mashed potatoes, polenta or rice is a must for soaking up the delicious sauce (plus a fresh side salad to alleviate the guilt)!

Serves 8

• Preparatio­n: 15 minutes

Cooking time: 3 hours and 20 minutes

• Oven temperatur­e: 160°C

• 8 equal-sized servings of beef short rib (about 1.2kg in total)

• 5ml each paprika, ground cumin, Maldon salt, white pepper and garlic powder

• 12 pickling onions, peeled and halved

• 1 whole garlic bulb, top cut off

• 500ml meat stock

• 60ml Worcesters­hire sauce

• 30ml low-sodium soy sauce

• 30ml balsamic vinegar

1 Preheat the oven. Pat the meat dry and fry in a heavy-bottomed pan until golden-brown on all sides. Since the meat is fatty, I don’t add extra oil, but decide for yourself. Remove the meat, mix all the dry spices together and season the fried meat with this. Place the meat in an ovenproof dish.

2 Add the onions, garlic, stock, Worcesters­hire sauce, soy sauce and vinegar then cover with a tight-fitting lid or tin foil and roast for 3 hours. Turn the meat over and check if it is tender enough. If you want, you can remove the lid and roast the meat uncovered for a further 30 minutes. Serve with beetroot salad and your favourite starch.

Tip If the lengthy cooking time puts you off, roast the beef for about 2 hours. Turn off the oven and let the meat cool in the residual heat for a few hours. Refrigerat­e the cooked meat overnight, then it’s easy to skim off the fat layer on top of the pan juices. Heat up the next day and serve.

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