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Slow-roasted duck with cherry sauce

Duck recipes

Slow-roasted duck with cherry sauce

7¼ hours

Crusted lamb ribs with anchovy-and-parsley salsa

Crumbed recipes

Crusted lamb ribs with anchovy-and-parsley salsa

2 hours 20 minutes

Three-bean potjie curry

Beans recipes

Three-bean potjie curry

25 minutes

Yemenite braised lamb

Lamb recipes

Yemenite braised lamb

2½ hours

Slow-cooked cowboy beans

Beans recipes

Slow-cooked cowboy beans

2 hours 10 minutes

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Chickpea recipes

Cheat’s feijoada with pork shoulder

3 hours

Beef brisket ragù

Beef recipes

Beef brisket ragù

6 hours

Lemon-braised pork neck with gremolata

Citrus recipes

Lemon-braised pork neck with gremolata

4 1⁄2 hours

Braised lamb shoulder with basil-and-pistachio pesto

Italian recipes

Braised lamb shoulder with basil-and-pistachio pesto

41⁄2 hours

Pulled pork sliders

Boards and

Pulled pork sliders

6 hours

Slow-roasted brisket and smoky beans

Beef recipes

Slow-roasted brisket and smoky beans

4 - 5 horus

Tender beef shortrib with carrot salad

Beef recipes

Tender beef shortrib with carrot salad

2 1⁄2 hours

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Tender beef shortrib with carrot salad

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 2 1⁄2 hours

Ingredients

For the shortrib:

2 kg beef shortrib
3 T smoked paprika
Salt, to taste
3 T brown sugar
1 1⁄2 t garlic powder
1 T fennel seeds
3 cups boiling water
4 cloves garlic, chopped
2 onions, sliced

For the carrot salad:

7 Rainbow carrots, halved
2 red onions, quartered
extra virgin olive oil, for drizzling
50 g pumpkin seeds, toasted
10 g fresh mint
2 t apple cider vinegar
2 T extra virgin olive oil
1⁄2 cup cream cheese

Method

Preheat the oven to 180°C. Rub the shortrib with the paprika, salt, sugar, garlic powder and fennel. Place in a roasting pan, then add the water, garlic and onions. Cover with foil and cook for 2 1⁄2 hours.

To make the salad, place the carrots and onions in a roasting pan, drizzle with oil and roast for 20 minutes, or until tender.

Place in a salad bowl, then sprinkle over the pumpkin seeds, mint, vinegar and olive oil. Serve the cream cheese on the side.

Serve the shortrib with the carrot salad and bread.

Cook's note: When meat is perfectly cooked and full of comforting flavour, I know I will capture my wife's heart – through her stomach.