Beef short rib potjie

Beef short rib potjie

Serves 6. Preparation time 10 minutes. Cooking time 3 hours.

2 kg lean beef short ribs
6 doves of garlic, minced
1 teaspoon cayenne pepper
1 tablespoon ground cumin
1 tablespoon dried origanum
1 tablespoon dried rosemary
2 onions, chopped
500 g thick-cut bacon, chopped
1 cup dark beer (like Guinness)
1 cup red wine
2 tins (410 g each) chopped tomatoes
1 cube beef stock
3 tablespoons dark cocoa (unsweetened)
1 tablespoon paprika
1/4 cup treacle sugar
1/2 cup brandy
salt and black pepper
a handful of oregano (optional)
1 lemon (optional)

• Remove most of the fat from the ribs and cut into portions. Combine the garlic and spices and rub into the ribs. Put the ribs in a ziplock bag and marinate in the fridge overnight.

• In a big pot, fry the onions and bacon until golden brown. Add the marinated ribs and stir-fry for a few minutes until fragrant. Add the beer, red wine, tomatoes, beef stock, cocoa and paprika. Simmer gently with the lid on for 2 hours.

• In a saucepan, combine the sugar and brandy, and heat until the sugar is dissolved. Pour this over the ribs and simmer for another 30 minutes. Season to taste.

• Finely chop the oregano, grate the peel of the lemon and mix. Sprinkle over the ribs and serve with pap.

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