Sweet and spicy beef short ribs with polenta

Sweet and spicy beef short ribs with polenta

4.1 29 avaliação

Preparação 30min

Total 4h 25min

6 portions

Ingredientes

Spicy rub

beef short ribs bone in (8-10 cm)
1800 g
dark brown sugar
2 tbsp
chilli powder
2 tbsp
paprika
1 tsp
sea salt
1 tsp
black peppercorns
1 tsp
onion powder
1 ½ tsp
granulated garlic
½ tsp
dried thyme
½ tsp
cumin seeds
½ tsp
cayenne pepper
¼ tsp
whole cloves
2

Sweet barbecue sauce

red onion cut into quarters
1
garlic clove
1
tomato sauce
210 g
dark brown sugar
120 g
pineapple juice (see Tips)
60 g
honey
60 g
paprika
1 tsp
sea salt
½ tsp
ground black pepper
½ tsp
ground cayenne pepper
¼ tsp
Worcestershire sauce
1 ½ tsp
Dijon mustard
1 ½ tsp
water
1200 g

Polenta

Gouda cheese cubed (3 cm pieces)
150 g
garlic cloves
2
unsalted butter
20 g
water
900 g
polenta
130 g
sea salt
1 tsp
unsalted butter cut into pieces
70 g
spring onions/shallots julienned, to garnish

Dificuldade

médio

Nutrição por 1 portion

Sódio 1583.4 mg

Proteína 51.8 g

Energia 6452.7 kJ / 1542.2 kcal

Gordura 129.2 g

Fibra 2.8 g

Gordura saturada 60 g

Hidratos de carbono 43.4 g

Gosta desta receita?

Inspire-se em mais de 100 000 receitas!

Registe-se e usufrua de 30 dias gratuitos. Inspire-se com o Cookidoo®. Sem compromisso.

Registe-se gratuitamente Mais Informações

Também apresentado em

Comfort food in cast iron 12 Receitas
Austrália e Nova Zelândia

Também pode gostar...

Sous-vide duck breast with green chilli (Chef Degan)

2 godz. 40 min

Green mussels in wine and garlic sauce

45 min

Sticky pork ribs with cheesy coleslaw (Thermomix®️ Cutter, TM6)

26 godz. 15 min

Five spice chicken with asparagus and pea salad

2 godz. 10 min

Sous-vide fish with lemon and herbs

1 godz. 15 min

Winter Radish, Citrus and Cashew Cream (Matthew Kenney) Metric

Brak ocen

Pears in orange syrup

45 min

Surf and turf with pink peppercorn sauce (TM6)

45 min

Pineapple and orange glazed ham

2 godz.

Hainanese chicken and rice

1 godz. 50 min

Yellow duck curry (Adam D'Sylva)

26 godz. 25 min

Pine nut and currant rissoles (Mark LaBrooy)

55 min