Tender beef with lots of BBQ sauce and a tangy coleslaw on rustic white bread. You can’t go wrong. Prep is minimal but cooking takes a while. So worth the 6 hours in the oven. Since my oven was in use I bought some bread instead of baking bread. Make your own or buy, up to you. Enjoy
Ingredients – Short Rib
1.5 – 2 kg boneless short rib
2 tbsp brown sugar
1 tsp ground coriander
1 tsp group black pepper
1 tsp cayenne pepper
1 tbsp smoked paprika
1 tbsp mustard powder
1 tsp sea salt
1/2 cup water
1/2 BBQ sauce plus extra for serving
Method
Pre heat your oven to 100 degrees Celsius. Mix the spices together and rub all over the short rib. Place in a oven proof dish, pour water around the bottom and cover tightly with foil. Cook for 6 hours, turning every 2 hours or until tender and the meat is able to shred easily with two forks.
Once cooked remove from the dish and set aside 1/2 a cup of the liquid. Allow the meat to cool down for 30 – 40 minutes before shredding. Shred the meat and heat in a pot together with the reserved liquid and BBQ sauce. Mix well and serve with sliced bread and coleslaw.
Ingredients – Coleslaw
2 cups sliced red cabbage
2 cups sliced white cabbage
2 carrots, peeled and thinly sliced
1 stalk celery, thinly sliced
1 onion, thinly sliced
1 cup mayo
1.5 tbsp lemon juice
1.5 tbsp malt vinegar
1.5 tbsp brown sugar
1.5 tbsp dijon mustard
salt and pepper to taste
Method
I used a mandolin to slice my veggies. I used to do it by hand which obviously takes a bit longer especially since you are able to easily julienne carrots with a mandolin. Using a whisk, mix together all the ingredients for the dressing and mix through the sliced veggies. Enjoy
Cooking with Lindi 