المكونات

  • Rooibos tea 2 tea bags + 250ml brewed
  • Spinneysfood Light Muscovado Sugar 1 tbsp
  • Spinneysfood Ground Coriander 1 tsp
  • Spinneysfood Smoked Paprika 1 tsp
  • Spinneysfood Ground Cinnamon ½ tsp
  • Spinneysfood Ground Cumin 1 tsp
  • Spinneysfood Black Pepper ½ tsp, freshly ground
  • Spinneysfood Fine Sea Salt 1 tbsp + ½ tsp
  • Beef short ribs 2kg
  • Spinneysfood Pure Sunflower Oil 2 tbsp
  • Brown onions 2
  • Garlic 5 cloves
  • Tomato paste 1 tbsp
  • Beef stock 500ml
  • Spinneysfood Fresh Thyme 2 sprigs
  • Spinneysfood Bay Leaf 1
  • Green cabbage 150g
  • Red cabbage 150g
  • Carrot 1, medium
  • Lemon 1
  • Spinneysfood Mediterranean Extra Virgin Olive Oil 4 tbsp

Nutrition (Per serving)

  • سعرات حرارية 734
  • دهون 47g
  • المشبعة 15g
  • بروتين 60g
  • الكربوهيدرات 17g
  • السكريات 9g

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Rooibos braised short ribs with crunchy slaw

South African 25 Mins Prep · 45 Mins Cook

  1. Cut open the teabags and remove the crushed leaves. Combine the rooibos tea leaves with the muscovado sugar, coriander, paprika, cinnamon, ½ tsp cumin, black pepper and 1 tbsp salt to create the dry rub. Sprinkle the mixture all over the short ribs, rubbing it into the meat. Cover and refrigerate for at least 1 hour, or overnight. Bring the ribs to room temperature before cooking.
  2. Set a pressure cooker to sauté mode. Heat the oil, then sear the short ribs in batches for 2–3 minutes per side until nicely browned. Remove and set aside.
  3. Chop the onions and 4 garlic cloves, add both to the pot and sauté for 3–4 minutes until softened. Stir in the tomato paste and cook for another minute. Deglaze the pot with the brewed rooibos tea, scraping up any browned bits, then add the beef stock, thyme and bay leaf. Return the seared ribs to the pot and ensure they are mostly submerged in the liquid. Seal the lid and cook on high pressure for 40 minutes, or alternatively bring up to a simmer, cover with the lid and cook on the lowest heat setting for 2 hours. Carefully release the pressure before removing the ribs. Strain the liquid and allow it to reduce on low heat until thickened.
  4. Using a mandolin on the finest setting, slice the green and red cabbage and place in a bowl. Using the julienne peeler, peel the carrots into matchsticks and add to the bowl.
  5. Juice the lemon and crush a garlic clove. Mix with 4 tbsp of olive oil, ½ tsp cumin and ½ tsp salt to create the dressing. Drizzle the dressing over the slaw and toss to combine.
  6. Serve the short ribs warm with a spoonful of the rooibos gravy and a generous spoonful of the fresh slaw on the side.

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