Serves 4 People
240 Mins Prepartation
20 Mins Cooking
INGREDIENTS
1.5kg Beef short ribs
Marinade
432 tin crushed pineapple
2 kiwi fruit, peeled and crushed
2 green or habanero peppers
3 cloves garlic, crushed
½ tsp freshly ground pepper
1 tbsp vinegary hot sauce (such as habanero Tabasco sauce)
3 tbsp brown sugar
2 tbsp extra-virgin olive oil
Salad
350 g sweet potato, scrubbed and chopped into
4cm slices
1 tbsp extra-virgin olive oil
150g snow peas, trimmed and cut in half
100g small green beans, trimmed
½ purple onion, finely sliced
3 tbsp mint leaves, torn
Dressing
80g mayonnaise
60 ml lemon juice
60ml light cream
METHOD
Combine marinade ingredients in a food processor until blended but still chunky. Place meat in a glass dish. Cover in marinade making sure marinade covers all the meat. Cover in clingfilm and place in fridge for at least 4 hours, preferably overnight.
Remove meat from marinade, and allow to come to room temperature.
Preheat oven to 200°C. Brush potatoes with oil, sprinkle with salt and place on a baking paper lined tray into the oven for 20 minutes. Steam vegetables at the same time. Cool the vegetables and toss together in a large bowl with mint. When ready to serve drizzle with dressing.
Preheat a Chargrill pan to high heat. Grill ribs for 3 minutes each side being careful not to overcook. Rest meat for 8-‐10 minutes then slice into smaller pieces and place on a platter. Serve with salad.
TIPS
You do not need to add habanero peppers or hot sauce if your tolerance to heat is low. Substitute a long red chilli instead, seeds and stem removed, and 2 tbsp barbecue sauce.
It is best to marinate overnight or up to 48 hours
You can use honey instead of brown sugar
