Ingredients

Method

• 1 kg bone-in shortrib
• sea salt and freshly ground black pepper, to taste
• 2 T oil
• 1 onion, sliced
• 3 T garlic, minced
• 1⁄3 cup soya sauce
• 1⁄4 t black peppercorns
• 2 t brown sugar
• 2 bay leaves
• 1⁄2 cup rice vinegar
• 1 cup water
• 2 cups cabbage, shredded
For the ting:
• 150 g sorghum
• 4 cups water
• 195 g maize meal

Method

Ingredients

1.  Preheat the oven to 200°C. Pat dry the shortrib using kitchen paper and season generously with salt and pepper. Heat the oil in a large ovenproof pan and brown
the meat. Remove from the pan and set aside.

2. Add the onion and garlic and sauté until translucent. Add the soya sauce, peppercorns, sugar and bay leaves and stir. Add the vinegar and bring to a boil, covered, then stir.

3.  Once boiling, return the meat to the pan and add the water. Bring to a simmer, then transfer to the oven and cook for 2–21⁄2 hours, or until tender, turning the meat after an hour. Add the cabbage in the last 20 minutes of cooking time. Serve with the ting.

4. To make the ting, place the sorghum in a plastic container and stir in 1 cup water to form a paste. Seal and leave to ferment overnight. The next day, mix in the maize meal.

5.  Bring the remaining water to a boil in a saucepan and gradually stir in the sorghum mixture, working quickly to break up any lumps. Cover and reduce the heat. Cook for 10 minutes. Using a wooden spoon, stir the ting and cook for a further 20 minutes. Serve warm with the shortrib.

Find more beef recipes here. 

Photographs: Myburgh Du Plessis 

Production: Keletso Motau 
Food assistants: Lerato Motau And Ivan Masiyazi