Sticky beef short rib with butternut mash
|15 ml||olive oil|
|1||onion — chopped|
|2||garlic clove — peeled and chopped|
|700 g||beef short ribs|
|oil — to fry|
|1/2 cup||tomato sauce|
|1/2 cup||Worcestershire sauce|
|1/4 cup||white vinegar|
|2 tbsp||golden syrup|
|1/4 cup||soy sauce|
|2 tbsp||wholegrain mustard|
|salt and freshly ground black pepper|
|2 cup||butternut — chopped|
|peas — to serve|
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.