lana-in-fl
Well-known member
Right after Christmas, I dropped a 5 lb frozen chicken on my big toe, so was unable to walk comfortably for weeks. DH had to do the shopping. One weekend, an item on the shopping list was beef chuck. The only thing he could find was chuck short ribs...... at $15/lb!!!!!! And he bought it! So we stuck it in the freezer, and finally cooked it for Presidents' Day. I don't know whether I posted this on Gail's ever, but it's delicious. The recipe is from a South African Magazine called Your Family. Mind you, I noticed them cribbing recipes from Gourmet without attribution, so it probably came from the USA. It requires chili powder, which in South Africa means cayenne pepper. The first time, oh so many years ago, I made this with a tablespoon of cayenne, and we ate it with tears in our eyes, but it was yummy. Now I know what to use instead, and it's even more yummy.
Spicy Bean and Short Rib Stew
37.5 ml oil
1.5 kg short ribs
250g kidney beans, soaked
12.5 ml chili powder
50 ml sugar
20 ml salt
Black pepper
500g pearl onions
250 ml tomato puree
125 ml cider vinegar
12.5 ml chopped parsley
Heat the oil in a frying pan, and brown short ribs. Remove from oil and set aside. Drain beans and place with ribs in a large saucepan. Add chili powder, sugar, salt, pepper and 1.5 liters water. Place on high heat and bring to the boil. Reduce heat and simmer covered for 2 hours, stirring occasionally. Skim fat off, and stir in onions, tomato puree and cider vinegar. Simmer covered for a further hour or until beans, meat and onions are tender. Stir occasionally. Serve in warm deep platter garnished with parsley. Serves 8.
Spicy Bean and Short Rib Stew
37.5 ml oil
1.5 kg short ribs
250g kidney beans, soaked
12.5 ml chili powder
50 ml sugar
20 ml salt
Black pepper
500g pearl onions
250 ml tomato puree
125 ml cider vinegar
12.5 ml chopped parsley
Heat the oil in a frying pan, and brown short ribs. Remove from oil and set aside. Drain beans and place with ribs in a large saucepan. Add chili powder, sugar, salt, pepper and 1.5 liters water. Place on high heat and bring to the boil. Reduce heat and simmer covered for 2 hours, stirring occasionally. Skim fat off, and stir in onions, tomato puree and cider vinegar. Simmer covered for a further hour or until beans, meat and onions are tender. Stir occasionally. Serve in warm deep platter garnished with parsley. Serves 8.