Ingredients
- Spinneysfood Pure Sunflower Oil 4 tbsp
- Spinneysfood Light Muscovado Sugar 2 tbsp
- Spinneysfood Smoked Paprika 2 tsp
- Spinneysfood Ground Coriander 1 tsp
- Spinneysfood Chilli Flakes 1 tsp
- Spinneysfood Fine Sea Salt 1 tsp
- Spinneysfood Black Pepper 1 tsp, freshly ground
- Beef short ribs 1 kg, grass-fed
- Brown onion 1, medium
- Spinneysfood Green Capsicum 1
- Garlic 1 clove
- Spinneysfood Curry Powder 1 tbsp
- Spinneysfood Chopped Italian Tomatoes 1 x 400g tin
- Spinneysfood Baked Beans 1 x 400g tin
Nutrition (Per serving)
- Calories 615
- Fat 35g
- Saturates 10g
- Protein 42g
- Carbs 36g
- Sugars 11g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Chakalaka beef short ribs
South African 15 Mins Prep · 150 Mins Cook
- Place the short ribs in a large bowl. Combine the oil, sugar, paprika, coriander, chilli flakes and seasoning in a large bowl to form a paste. Place the ribs in the bowl and toss well to coat completely. Set aside to marinate for at least 1 hour or overnight in the fridge.
- Preheat the braai to medium heat. Cook the short ribs low and slow over indirect heat for approx. 1½–2 hours, turning occasionally, until tender.
- To make the chakalaka, finely chop the onion and capsicum, then mince the garlic.
- Heat the oil in a medium-sized pot, and sauté the onion and capsicum until soft. Add the garlic and curry powder and sauté for a further 2–3 minutes.
- Stir in the tomatoes and beans. Simmer for approx. 15 minutes, or until slightly reduced. Season to taste.
- Serve the short ribs with the chakalaka.