Delicious BBQ Beef Short Ribs
Serves: 3-4
¼ cup vegetable oil
1kg beef short ribs
6 cloves garlic, crushed
2 tablespoons freshly grated ginger
5 tomatoes, roughly chopped
¾ cup caster sugar
½ cup dry sherry
2 tablespoons tamarind paste
1 ½ tablespoons bean paste
1 ½ tablespoons soy sauce
½ cup water
4 cups chicken stock
Salt and freshly ground black pepper, to taste
1. Preheat pan with half of the oil on setting
15 for 2 minutes. Add ribs to the pan and
cook for 3-4 minutes or until browned. Set
aside.
2. Reduce heat to setting 10. Add remaining
oil, garlic and ginger. Cook for 1 minute
or until fragrant. Add tomatoes and cook,
stirring, for 3-4 minutes. Stir through the
sugar and cook for a further 3 minutes or
until caramelised.
3. Pour sherry into the pan and allow to
reduce by half. Add remaining ingredients
and bring to a simmer. Return beef to the
pan. Cover with lid. Cook for 1 hour on
setting 6 until meat is tender.
4. Remove beef from pan. Increase heat to
setting 13 and simmer for 3-4 minutes
or until reduced by half and thickened.
Season to taste with salt and pepper. Serve
beef in sauce.
Italian Meatballs in Tomato Sauce
Serves: 4
½ cup olive oil
²⁄³ cup pine nuts, roughly chopped
1 onion, chopped
3 cloves garlic, crushed
1 cup fresh breadcrumbs
½ cup ricotta cheese
¼ cup freshly flat leaf parsley, chopped
2 tablespoons fresh basil, chopped
1 tablespoon lemon zest
2 teaspoons ground fennel seeds
1 egg
500g beef mince
2 x 400g cans chopped tomatoes
½ cup red wine
Salt and freshly ground black pepper, to taste
Grated parmesan, to serve
1. Preheat pan on setting 12 for 2 minutes.
2. Add half of the oil, pine nuts and onion.
Cook for 3 -4 minutes or until pine nuts
are golden. Add garlic and continue to
cook for 1 minute. Remove from pan.
3. In a large bowl combine breadcrumbs,
ricotta, parsley, basil, lemon, fennel, egg,
beef and cooled onion mixture. Stir to
combine. Season to taste with salt and
pepper.
4. Roll mixture into 2 tablespoon sized balls.
5. Heat remaining oil in pan on setting 15 for
2 minutes. Add meatballs and cook until
golden. Remove from the pan.
6. Add tomatoes and wine to the pan. Reduce
heat to setting 9. Cover with lid. Allow to
simmer for 20 minutes. Add meatballs
back to the sauce and cook for a further
10 minutes. Season to taste with salt and
pepper. Serve with parmesan cheese.
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Skillet Recipes continued
