INGREDIENTS
1 1/2 tbsp vegetable oil1 1/2 tbsp vegetable oil
1/4 tsp salt1/4 tsp salt
1/4 tsp black pepper1/4 tsp black pepper
4 meaty beef short ribs4 meaty beef short ribs
1 large red onion - peeled and diced1 large red onion - peeled and diced
Spicy Glaze:
1 1/2 tsp smoked paprika1 1/2 tsp smoked paprika
½ tsp cinnamon½ tsp cinnamon
¼ tsp cayenne¼ tsp cayenne
2 tbsp dark brown sugar2 tbsp dark brown sugar
1 tbsp honey1 tbsp honey
1 tbsp water1 tbsp water
Sauce:
3 cloves garlic - peeled and crushed3 cloves garlic - peeled and crushed
400 ml tin of chopped tomatoes400 ml tin of chopped tomatoes
540 ml hot beef stock - (made from water plus 4 tsp Essential Cuisine Concentrated Beef Stock)540 ml hot beef stock - (made from water plus 4 tsp Essential Cuisine Concentrated Beef Stock)
1 tbsp Worcestershire sauce - use a gluten-free version if needed1 tbsp Worcestershire sauce - use a gluten-free version if needed
1 tbsp brown sauce/HP Sauce/A1 Steak sauce - use a gluten-free version if needed1 tbsp brown sauce/HP Sauce/A1 Steak sauce - use a gluten-free version if needed
1 tbsp light brown sugar1 tbsp light brown sugar
Serve With:
1 tsp chili flakes1 tsp chili flakes
Small bunch freshly chopped coriander - (cilantro)Small bunch freshly chopped coriander - (cilantro)
Boiled rice boiled rice
INSTRUCTIONS
Heat oven to 140C/275F
Heat oil in a large casserole pan on high heat. Season the short ribs with salt and pepper, place in the pan, and then brown on all sides (takes about 6-8 mins). Take the short ribs out of the pan and place on a plate.
Turn the heat down to low, place the diced onion into the pan, season with a pinch of salt and pepper and gently cook for 5 minutes, stirring regularly until softened.
Whilst the onions are cooking, make the glaze by mixing the paprika, cinnamon, cayenne, dark brown sugar, honey, and water in a small bowl. Spread half of it over the short ribs.
Add the garlic to the onions and give a stir. Allow to cook for 30 seconds, then add the tinned tomatoes, stock, Worcestershire sauce, and brown sauce. Bring to the boil and then place the short ribs on top. Place a lid on the pan and place in the oven for 3 hours (check it occasionally. If it starts to look too dry, add in a splash of water).
After three hours, take out of the oven and give everything a little stir.
Spread the rest of the glaze on the short ribs, sprinkle with the light brown sugar. Turn up the oven to 200C/400F and cook uncovered for 20-30 minutes until the short ribs are dark and sticky looking.
Take out of the oven, sprinkle with chili flakes and fresh coriander and serve with boiled rice.