Ingredients

• 60 ml (4 Tbsp) sunflower oil olive oil, divided
• 1 kg beef short ribs
• salt and freshly cracked black pepper 
• 500 ml (2 cups) prepared beef stock, divided
• 1 onion, sliced
• 1 celery stick, sliced
• 2 carrots, chopped
• 1 x 50 g Rhodes Quality Tomato Paste Cup
• 1 x 410g can Rhodes Quality Chakalaka Hot & Spicy
• 65 ml (4 Tbsp) chopped flat-leaf parsley

Method

1. Heat 30 ml (2 Tbsp) of oil in a large saucepan.
2. Season the short ribs and fry to seal on all sides.
3. Transfer to a heated slow cooker.
4. Deglaze the pan with 250 ml (1 cup) of the beef stock and poor over the ribs.
5. Heat the remaining oil in the same pan over medium heat.
6. Fry the onion, celery and carrots until soft and fragrant.
7. Add the Rhodes Quality Tomato Paste Cup, the Rhodes Quality Chakalaka Hot & Spicy and the remaining beef stock and bring to the boil.
8. Pour the chakalaka sauce over the ribs.
9. Cover and cook on high setting for 5 hours or until the beef is tender.
10. Sprinkle with chopped parsley and serve over soft pap, rice or mashed potatoes.

Servings

Serves 6