Slow and easy winter comfort food.

Ingredients

• 1.5 kg beef short rib
• salt and freshly cracked black pepper
• 64 ml (4 Tbsp) sunflower oil, divided
• 3 stems fresh rosemary
• 1 x 115 g sachet Rhodes Quality Tomato Paste
• 250 ml (1 cup) red wine
• 750 ml (3 cups) prepared beef stock, hot
• 2 cloves garlic, crushed
• 45 ml (3 Tbsp) cake flour
• 45 ml (3 Tbsp) butter
• 300 g mixed mushrooms, chopped
• 45 ml (3 Tbsp) chopped parsley

Method

1. Heat the oil in a large saucepan.
2. Season the short rib.
3. Heat a large frying pan and add 45 ml (3 Tbsp) of the oil.
4. In batches, brown the short rib on all sides and transfer to the slow cooker pot.
5. Add the rosemary to the short rib.
6. Mix the Rhodes Quality Tomato Paste, red wine and beef stock, and pour 125 ml (½ cup) into the frying pan and use a wooden spoon to deglaze the pan.
7. Pour the deglazed stock over the short rib.
8. To the same pan, add the onion and cook until softened.
9. Add the garlic and fry for a few minutes more.
10. Add the flour and stir.
11. Pour in the remaining tomato paste/stock mixture and stir until thickened.
12. Season to taste.
13. Pour the sauce over the short rib.
14. Slow cook on high for 3 hours or until the short rib is tender.
15. Melt the butter in a clean frying pan and cook the mushrooms until tender.
16. Season well and add the chopped parsley.
17. Add the mushrooms to the slow cooker and stir to mix.
18. Serve over pap or rice.

Serving

Serves 4

Cooking time

Prep Time: 20 minutes Cooking Times: 3 hours