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Salt and Pepper short-rib

Salt and Pepper short-rib

Salt and Pepper short-rib 
with apple and cucumber and apple spiral and waffered salad 

Recipe by Clem Pedro

Serves 4
Preparation 20 minutes
Cooking 1 hour 30 minutes
Canola oil 6T
1.5kg short-rib in chunks
1 large carrot, cut into chunks
2 leeks, roughly chopped
1 stalk celery, roughly chopped
4 cups water
2 cups flour
2T flaked sea salt
1T freshly ground black pepper
1T Sichuan pepper corns, crushed
For the apple and cucumber spiral salad
1 Granny smith apple
½ English cucumber
3 rainbow carrots
3 sprigs picked basil
2 sprigs pickled mint leaves
Oil free dressing to dress
Heat 3T oil over a high heat before browning the meat evenly. Once well caramelized add the vegetables and caramelize for 5 minutes before topping with water, covering with a lid and placing either in the oven for 1 hour 30 minutes at 180°C or continue cooking on the stove on a medium heat for the same time.
Once cooked and tender remove the meat and aside to cool. The remaining liquid can be strained and used for beef stock.
Heat the remaining oil over a medium heat. Coat the short rib in the flour seasoned with the salt and peppers before adding to the oil to fry, turning over every few minutes to evenly crisp and brown.
For the salad use either a spiralizer to create spirals of the cucumber or simply slice thinly. Thinly slice the apple or use a waffle slicer to create thin waffles. Use a vegetable peeler to shave thin ribbons of the carrots. Toss the cucumber, apple and carrot together with the basil, carrot and dressing, serve with the salt and pepper short rib

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