Jamaican Flavoured Beef Short Ribs With Rice & Peas and Pikliz
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes
Cooking time: 1.5-8 hours (depending on cooking method)
Serves: 8
For Short Ribs:
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A little oil for frying
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2kgs/4.4lbs beef short ribs (I prefer English style cut parallel to the bone)
- 6 tablespoons curry powder
- 4 teaspoons ground cumin
- 3 teaspoon ground turmeric
- 2 teaspoons smoked paprika
- 2 teaspoons ground allspice
- 6 onions, peeled and diced
- 8 cloves garlic, peeled and diced
- 3 Scotch bonnet chillies, sliced (if they are hard to find, try habaneros)
- 4 bay leaves
- 6 sprigs thyme
- 1/2 teaspoon ground black pepper
- 5 cups beef stock
Pikliz:
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3 cups cabbage, shredded
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2 carrots, finely grated
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2 habaneros/scotch, finely sliced
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1/3 cup lime juice
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1/2 teaspoon salt
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1.5 cups apple cider vinegar
Step 1 - First start on the ribs. You can do this in a cast iron pot in the oven, slow cooker or pressure cooker/instant pot. To make ribs, pan fry ribs in a little oil and brown on all sides. Do this in a few lots so as not to crowd the pan. Remove from the pot and add spices (curry powder, cumin, turmeric, paprika and allspice). Cook for 2-3 minutes until fragrant, then add the onion and cook until softened. Add garlic and chillies cook for 1 minute. Add bay leaves, thyme, black pepper and stock and place the ribs back into the pot.
Step 2 -For a pressure cooker, cook on high pressure for 1 hour. For a slow cooker, cook for 8 hours on high, for a cast iron pot cook for four hours in a 160C/320F oven with the lid on. The beef should be meltingly soft when it is done and fall off the bone. Remove the ribs and skim the fat off the top of the liquid. Put the liquid onto boil to reduce it so that it becomes a thick curry like sauce and season with salt and pepper. You can add a teaspoon or two of sugar to balance the flavour if you'd like.
Step 3 -While the ribs are cooking make the pikliz as it takes a couple of hours for it to steep. Mix the cabbage, carrots and chillies and add the lime juice and salt and massage for a few minutes. Place in a glass jar and add apple cider or white vinegar to cover the vegetables and let steep for a couple of hours. I keep it in the fridge.
Step 4 -30 minutes or so before the ribs are finished make the rice and peas. Jamaican Rice and Peas: recipe here