Sticky beef short rib with butternut mash
|15 ml||fresh chillies — 573|
|1||onion — brown, chopped|
|2||garlic — cloves, peeled and chopped|
|700 g||beef — short rib|
|oil — to fry|
|1/2 cup||tomato sauce|
|1/2 cup||Worcestershire sauce|
|1/4 cup||vinegar — white|
|2 Tbs||golden syrup|
|1/4 cup||soy sauce|
|2 Tbs||wholegrain mustard|
|salt and freshly ground black pepper|
|2 cup||butternut — chopped|
Heat the olive oil in a cast iron pot, sauté onion and garlic. Add extra oil and brown the meat.
In a mixing bowl, add all the ingredients for the sauce (up to butternut) and mix through. Pour over the meat, add water, give it a good mix, cover and cook on low heat for 4 hours stirring every now and then.
Boil the butternut until soft, drain, add butter and mash.
Serve the ribs with butternut mash and peas.