Beef Short Rib with Creamy Mushroom Mealie Rice
Dine with the simple yet elegant things in life. Beef Short Rib with Creamy Mushroom | ROYCO®
Quick Facts
Preparation Time:
mins
Cook Time:
mins
Serves
Ingredients
- 1 kg beef short ribs (ROYCO® Sticky Sweet Marinade)
- 6-8 chicken wings (ROYCO® Garlic & Herb Chicken Marinade)
- 6-8 lamb chops (ROYCO® Smokey BBQ Marinade)
- vegetable skewers (ROYCO® Garlic & Herb marinade)
- BUTTERNUT & POTATO BAKE INGREDIENTS
- half a butternut, peeled and thinly sliced
- 3 large potatoes peeled and thinly sliced
- 1 pkt ROYCO® Cheddar Cheese & Onion Potato Bake
- 1½ cups cream
- salt and pepper
- 1 clove garlic, crushed
- 3 tbsp melted butter
- spring fresh thyme
- CREAMY MUSHROOM MEALIE RICE INGREDIENTS
- 1 cup mealie rice rinsed
- 3 cups water
- 3 tbsp oil
- half onion finely chopped
- half pkt button mushrooms chopped
- 3 tbsp ROYCO® Cream of Mushroom Soup
- 1 tbsp butter
- salt and pepper
- FENNEL AND APPLE SLAW INGREDIENTS
- half red cabbage, shredded
- 1 medium fennel, shredded
- 2 apples cut into julienne strips
- 2 carrots peeled and julienned
DRESSING
- 60ml olive oil
- 2 tbsp apple cider vinegar
- 2 tsp lemon juice
- 2 tsp honey
- 1 tsp salt
- black pepper
Method
NB* for the Beef Short Rib
- Cook them in boiling water for 30 minutes
- Remove and drain water
- Marinate beef short rib with ROYCO® Sticky Sweet Marinade overnight or for 30 minutes
- Braai beef short ribs over coals for 10 minutes and keep basting with marinade
- Marinade the vegetable skewers, meat and chicken separately according to the packet instructions
- Leave to marinade overnight or for 30 minutes to an hour
- Heat a grill until hot
- Place chicken on a grill and grill for 15 minutes, keep basting with marinade
- Grill the lamb chops for 6 minutes and the boerewors for 6 minutes
- BUTTERNUT & POTATO BAKE METHOD
- Preheat oven to 180 degrees
- Arrange butternut and potatoes vertically in the baking dish
- Mix together ROYCO® Cheddar Cheese & Onion Bake, cream, garlic, thyme, salt and pepper - pour mixture over butternut and potatoes
- Drizzle with melted butter
- Cover with foil and bake for 40 minutes
- Remove foil and bake for a further 20 minutes or until crispy and golden
- CREAMY MUSHROOM MEALIE RICE METHOD
- In a pot pour water and mealie rice, cover and bring to a boil
- Turn heat on medium and cook for 30 minutes
- In a saucepan, heat oil and fry onion until soft, add mushrooms and fry for 5 minutes
- Add the ROYCO® Cream of Mushroom Soup and stir to combine
- Add the mixture into the cooked mealie rice, stir to combine and cook for a further 10 minutes
- Add butter and season with salt and pepper
- FENNEL AND APPLE SLAW METHOD
- In a salad bowl mix together cabbage, fennel, apples and carrots
- In a jug mix together all the dressing ingredients
- Pour the dressing over the salad just before serving
