Short Rib in a Spicy Tomato Sauce
Slow Roasted Short Rib in a Spicy Tomato Sauce
Recipe By: Clement Pedro
3T canola oil
2kg short ribs on the bone
200g leeks, roughly chopped
1T cumin seeds, crushed
1T coriander seeds, crushed
1 chilli roughly chopped
2 X 410g Rhodes Quality tinned tomato, Mexican style
2 cups beef stock
Salt and freshly ground black pepper to taste
For charred corn salad
1 X 410g Rhodes Quality Whole Corn Kernels
1 red pepper, finely diced
1 green chilli, finely chopped
1t smoked paprika
1 spring onion, roughly chopped
4T roughly chopped coriander
Feta cheese for crumbling
Heat the oil over a medium heat and brown the meat, ensuring you brown all sides of the meat. Add the leeks to the same pot and allow it to char slightly before adding the spices and cooking for a minute or until fragrant.
Add the chilli, tomato and stock and bring to a simmer before seasoning and placing in an oven preheated to 180C to slowly roast for about 2 and a half hours or until the bone simply slips out from the meat.
While the short ribs are cooking prepare the charred corn salad. Heat the butter over a medium heat and add the corn. Allow it to char in the pan while tossing them preventing them from burning.
Add the pepper and chilli and cook for 5 minutes before adding the paprika and combining into the dish. Remove from the heat and add the juice of the limes, spring onions, coriander and feta cheese.
Serve the short ribs with the corn salad, tortillas and a side of guacamole.