KOO Chakalaka Braised Short Rib
For the KOO Chakalaka Short Rib
Beef short rib 1kg
Sea salt and freshly ground black pepper
Olive oil 3 tbsp
Butter 2 tbsp
Red onion 2, roughly chopped
Celery sticks 2, roughly chopped
Garlic cloves 5, roughly chopped
Cumin, fennel, coriander seeds 2 tbsp each
All Gold Tomato Paste 15g
Red wine 2 cups
KOO Chakalaka 2 tins
Good quality beef stock 3 cups
Red chilli 1, seeds removed and roughly chopped
Bay leaves 5
Thyme 5g
For the creamy mielie pap
Full cream milk 1.5L
Good quality beef stock 1L
Coarse cooking salt 3 tbsp
Bay leaves 2
Thyme 5g
Peel of 1 lemon
Garlic cloves 3, crushed
Fennel seeds 2 tbsp
Mielie pap 1 cup
Butter 150g, cubed
Parmesan 100g, grated
To serve
Crispy carrot shavings
Gremolata ( ½ cup olive oil; 20g flat leaf parsley; zest of two lemons; 2 crushed garlic cloves)
Parmesan
- 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.