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Spicy Jamaican Short Ribs
I love slow long cooking, and these short ribs are ideal for this method of cooking. Team them up with a spice mix from the Caribbean and you have a sensational dish that is meltingly soft, warming and satisfying.
Prep Time: 00:40
Cook Time: 04:30
5kgs beef short ribs
300 g smoked lardons
2 tbsp oil
3 carrots diced
1 onion diced
6 cloves garlic finely chopped
1 thumb size piece of fresh ginger chopped
1 red chilli (option here to leave in or take out seeds)
1 tin of chopped tomatoes
2 1/2 tbsp jamaican spice mix(recipe follows)
1 litre of beef stock
jamaican spice mix (we have adapted our mix from a lovely recipe from marinas kitchen)
3 teaspoons ground turmeric
3 teaspoons ground coriander
2 teaspoons mild chili powder
2 teaspoons smoked paprika
1 teaspoon cayenne pepper
1/2 teaspoons ground allspice
1 1/2 teaspoons ground fenugreek
1 1/2 teaspoons ground cumin
1 teaspoon ground black pepper
1 teaspoon ground star anise
1 teaspoon ground yellow mustard seeds
1/2 teaspoon ground cloves
1Heat the oil in the pan to near smoking
2Season the ribs then brown all over. You will have to do this in batches
3Set the ribs aside, lower the heat and add the garlic, onions, lardons, ginger and carrots.
4Let these brown for 3 / 4 minutes, then add the spice mix
5Sauté these together for a further 2 / 3 minutes, then add the tomatoes. Stir thoroughly
6Return the short ribs to the pan and add enough stock to cover
7Reduce the heat to a simmer.
8You can now leave on the gas/electric hob to blip away slowly or put into an oven at 160. Both will take around 4 hours.
9Check after 3 hours, hopefully the meat will be falling off the bone
10This is even better cooking the night before, leaving to rest, skimming off the fat and reheating gently the next day.
11Serve with mashed potato, rice or polenta.
Try to use a heavy based saucepan / casserole for this. Mine is a cast iron 'Le Creuset'
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