Have a Coke and Gooi Mielies!
Okay, we’re not suggesting you’ve run out of Kleinboet but this recipe – Beef Ribs roasted in a Coke based marinade – makes for a mouthwatering Lockdown winter dinner. Turn home into your own restaurant where you are welcome to enjoy your favourite tipple in a red wine glass ... How to get the most enjoyment when facing marinated Beef Rib and Mielies on the cob? Don a bib, make sure your hands are clean and tuck in ... Smile Mêrim Smile!
For the marinade you’ll need ...
- A knob of butter
- 1 Large onion, finely diced
- 2 garlic cloves, finely diced
- A knob of ginger, finely grated
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp dried parsley
- 2 x 500ml cans of Coke
- ¾ cup tomato sauce
- ¾ cup chutney
- 2 Tbsp soya sauce
- juice of 1 lime
- 6 large beef short ribs
- Salt and pepper
- Canola oil, for frying
- 5 cloves garlic
- 5 sprigs of thyme
- 6 cups good quality beef stock
- 3 mielies, cut into quarters
- 100 g butter, melted
- Small handful of chives
How to ...
- Preheat the oven to 180 °C
- Season the beef well with salt and pepper
- Heat the oil in a large frying pan over a high heat
- Sear the beef, all round two pieces at a time
- For extra flavour: sear the beef as you would a steak
- The better the crust the better the flavour
- The garlic and thyme goes into a large roasting tray and the ribs on top.
- Add the stock until the ribs are almost half covered
- Seal tightly with heavy duty foil and braise in the oven for 2 hours
- Two hours later, check the ribs, not fork tender braise for 30-45 mins more
- When fork tender remove from oven and allow to cool.
- In a large saucepan over medium-high heat, boil the mielies in salted water for 10 minutes
- Drain off water, add butter and chives to saucepan, toss to coat the mielies and set aside
- Remove the ribs from cooking liquid, paint with the marinade and finish over the braai or grill to caramelise
Sanitise hands. Fill your glasses. Bib-up, Cheer-up, Tuck-in and Enjoy!