Gremolata ( ½ cup olive oil; 20g flat leaf parsley; zest of two lemons; 2 crushed garlic cloves)
Season the short rib with salt and pepper. Heat the olive oil in a large heavy-based pot over high heat. Brown the pieces of short rib in batches on both sides. Remove from the pot and set aside.
Sauté the onion, celery and garlic for 5 minutes, or until caramelised. Add the whole spices and tomato paste and cook for a further two minutes, or until fragrant.
Deglaze with the red wine and reduce by half.
Return the browned meat to the pot, along with the KOO Chakalaka, beef stock, chilli and herbs. Secure with a lid and leave to braise over medium heat for 2 – 2 ½ hours (checking every 30 minutes to give a stir and to add a little liquid if the braise looks a liitle dry – it should have some cooking liquid simmering at all time), or until tender and falling off the bone.
To make the creamy mielie pap: heat the milk and stock, along with the salt, herbs, lemon, garlic and fennel seeds until boiling; reduce the heat and leave to simmer for 5 minutes. Strain.
Place the maize meal in a large mixing bowl. Slowly whisk he infused milk-stock liquid into the mielie meal. Once all the liquid has been added and a homogenous consistency has formed, return to the pot and cook over medium heat until the grains are soft.
In the meantime, prepare the garnish (use a peeler to create carrot shavings and fry in hot oil; mix all the gremolata ingredients together).
Finish the creamy pap off by stirring through the butter and the parmesan.
Pool onto a plate, top with KOO Chakalaka short rib, crispy carrot and gremolata and shavings of parmesan.