Recipes
Recipes
Slow-Cooked Short Ribs with Carrot & Koo Chakalaka Puree & Silky Mash
FOR THE SHORT RIBS
- 1.5–2 kg beef short ribs, bone-in
- 2 tbsp oil for browning
- 2 tbsp All Gold tomato paste
- 1 cup Master Chef All Gold Pap Relish
- 1 tin KOO All Gold Baked Beans
- 2 Benny beef stock cubes, crushed
- 1 tsp ground coriander
- 1 tsp dried rosemary (or 2–3 sprigs fresh)
- 6–8 garlic confit cloves (or 4 fresh garlic cloves, smashed)
- 500 ml water (enough to cover the ribs)
- Salt & black pepper, to taste
CARROT & KOO CHAKALAKA PURÉE
- 3 large carrots, peeled and chopped
- 1/2 tin KOO Chakalaka (mild or hot, depending on preference)
- 1 tbsp butter
- Salt & pepper, to taste
SILKY POTATO MASH
- 4 large potatoes, peeled and cubed
- 100 ml cream
- 50 g butter
- Salt, to taste
1. BROWN THE SHORT RIBS
• Preheat oven to 160°C (if braising in oven).
• Season short ribs with salt and pepper.
• Heat oil in a large ovenproof pot or cast-iron casserole over medium-high heat.
• Sear short ribs until deeply browned on all sides. Remove and set aside.
2. BUILD THE FLAVOUR BASE
• In the same pot, reduce heat to medium. Add the All Gold tomato paste and cook for 1–2 minutes to deepen the flavour.
• Add the Pap Relish, baked beans, crushed Benny cubes, ground coriander, rosemary, and garlic confit. Stir until combined.
• Add the seared short ribs back into the pot and pour in enough water to just cover the meat.
3. BRAISE THE RIBS
• Cover the pot with a lid and cook in the oven for 3.5–4 hours, or until the ribs are falloff- the-bone tender. (Alternatively, simmer gently on the stovetop over low heat.)
• Check halfway through and top up with a little water if needed.
4. MAKE THE CARROT & CHAKALAKA PURÉE
• Boil or steam the carrots until soft (about 15–20 minutes).
• In a blender or with a stick blender, purée the carrots with the butter and KOO Chakalaka until smooth.
• Season to taste. For extra smoothness, pass through a fine sieve.
5. MAKE THE SILKY POTATO MASH
• Boil the potatoes in salted water until very soft (15–20 minutes).
• Drain and mash until smooth.
• Heat the butter and cream in a pan until just warm, then stir into the potatoes until silky. Season to taste.
TO SERVE
• Spoon a layer of silky mash onto the plate.
• Add a generous dollop of carrotchakalaka purée.
• Top with the tender short rib and a ladle of the rich tomato-baked bean gravy.
• Garnish with fresh herbs (optional) and serve with seasonal greens or a crisp salad.
Watch YouTube video here
