Prep Time
20 mins
Cook Time
6 hrs
Total Time
6 hrs 20 mins
Servings: 4
Ingredients
- 2 Tbsp cold pressed rapeseed oil
- 4 large beef short ribs
- 2 large onions chopped into chunks
- 2-3 sticks celery chopped into chunks
- 2-3 whole carrots chopped into chunks
- 1-2 whole scotch bonnet peppers
- 1-2 whole cinnamon sticks
- 1 Tbsp whole allspice berries
- 1 tsp ground allspice
- 2 tsp dried oregano
- 2-3 Tbsp chopped fresh parsley
- 2-3 Tbsp chopped fresh coriander
- 1 large bay leaf
- salt & pepper to taste
- 2-4 cloves garlic roughly chopped
- 1 lime juiced
- 1 bottle Banks Beer
Instructions
-
season the beef short ribs with salt and pepper and brown in the rapeseed oil until coloured on all sides.
-
remove the beef ribs from the pan and place in a large casserole dish.
-
brown the onion, celery, garlic and carrots in the pan.
-
transfer the vegetables to the casserole dish.
-
Add the rest of the ingredients including the fresh herbs, dried herbs and spices.
-
Cover the casserole and place in a 160oC oven for a minimum of 5 hours but longer until the meat falls off the bone.
-
Check from time to time and stir if it looks like the top is getting too dry.
-
Serve in large bowls with plenty of freshly baked bread or dumplings to mop up the juices.
