- "These farmers are our heroes, the souls of the earth and it shows in their produce. The flavour from the meat is exceptional and we have had nothing but rave reviews since moving to Dirty Clean Food." Tony Howell, Executive Chef
Mez's Braised Beef Spare Ribs
I used a Tagine on the stove-top but it could be baked in a slow oven (165˚C) for 3 – 3 ½ hours.
2 onions, peeled & roughly chopped
6 garlic cloves, peeled & roughly chopped
4cm piece fresh ginger, peeled & roughly chopped
3-4 small red chillis, peeled & roughly chopped
1.5kg beef spare ribs
Salt & black pepper
60ml olive oil
4 whole star anise
10 cardamom pods, roughly bashed in mortar & pestle
1½ tbs tomato paste
2 tsp ground cumin
2 tsp allspice (I used 1 tsp cinnamon, 1 tsp cloves & pinch of nutmeg)
4 Roma tomatoes, chopped roughly
6 Medjool dates or 100g soft figs
Pulse onion, ginger, garlic and chillis in a food processor until very finely chopped.
Pat dry the short ribs and sprinkle with salt & pepper.
Put 2 tbs oil in large pan and heat; brown ribs on all sides in batches, then transfer to Tagine.
Tip the onion mixture into the same pan, add star anise and cardamom and cook, stirring, for 5 minutes or until softened.
Add tomato paste, ground spices, tomatoes, a generous grind of salt & pepper and cook for 4-5 mins until the tomatoes start to break down.
Add 700ml of cold water and bring to the boil.
Pour over ribs in tagine and place on stove top; bring to a simmer.
Lower heat and cook for 3 hours, turning ribs whenever you think of it.
Add the dates and simmer for another 30 mins, checking the liquid.
Pull meat off the bones (it should fall off) and enjoy!