Beef Spare Ribs Ingredients
1.5 kg blade steak, diced
3 brown onions, diced
5 cloves garlic, sliced
300ml red wine
1 can tomatoes
300ml beef stock
1 tsp ground fennel seed
1 tsp ground coriander
1 tsp ground black pepper
ó tsp chilli flakes
300g dried chickpeas, soaked overnight
2 T olive oil
Parsley, roughly chopped
Method
There really is nothing quite like a beef braise as the weather cools, it seems to summon up all the comforts of home in one bowl. This DOB spiced beef + chickpea braise uses the traditional combination of red wine, onions and garlic, but is given a touch of depth with the addition of fennel and coriander seeds. Add to this the gentle earthiness of the chickpeas, and you have a dish that is elevated beyond your typical beef braise.
In a large heavy bottomed pot, heat 1 T olive oil. In batches, brown the diced steak. Remove from the pot and set aside. Add the second 1 T olive oil to the pot and when heated place the onions in. Cook until coloured and softened.
Add the garlic and spices, continue cooking until fragrant. Add the browned beef back to the pot, then deglaze with the red wine. Reduce until the liquid is just coating the bottom of the pot, then add the canned tomatoes and beef stock.
Cover the pot with a lid and place the heat on low, allow to braise gently for 2 hours. Remove the lid, and continue cooking for another hour. The sauce should be reduced and glossy, and the beef meltingly tender. Finally, add the fresh parsley and remove from heat.
Serve with soft polenta, or some fresh crusty bread.
Serves 4.
