Saturday kitchen: BBQ beef short rib with slaw
With the change in the weather, this recipe is perfect for some al fresco cookery. Serves 4
12.5kg beef short rib
1 tsp coriander seeds (cracked)
1 tsp smoked paprika
1 tsp ground ginger
2 tsp brown sugar
1 tsp salt
1 tsp fennel seeds
50ml dark soya sauce
For the fennel slaw
¼ red cabbage (grated)
1 fennel bulb (thinly sliced)
1 tsp chopped mint
1 tsp chopped basil
2 tsp sugar
1 tsp salt
200ml crème fraiche
For the short rib, mix all of the dry ingredients together and rub into the meat. Leave for a few hours to marinade, or ideally overnight for a really deep flavour.
To BBQ the meat, make sure your fire has settled and you have a good amount of coals.
Place the meat on the griddle and begin to slowly cook your meat, turning every so often.
The meat will take about two hours until it becomes tender and soft.
Whilst the joint is cooking, mix all the basting ingredients together.
Once the meat is tender, start basting the ribs, turning the meat continuously until the outside becomes sticky and caramelised.
For the slaw, in a large bowl add the red cabbage and fennel and season with the salt, sugar and juice from the oranges.
Mix thoroughly and then add the mint, basil, lime zest and the orange segments.
Finally, mix in the crème fraiche and check the seasoning.
Once the ribs are ready, slice in between the rib bones to create individual portions and serve with the slaw.
This recipe is from Quinton Bennett, head chef at The Gun, 27 Coldharbour, Docklands, E14, thegundocklands.com.