Budget cuts
BRAISED SHORTRIB RASHERS WITH CHIPS
“Is there anyone who doesn’t love shortrib? The rashers always made it onto my mom’s grocery list because of their affordability and versatility. My late aunt Phila would prepare the thinly sliced ones in the oven with plenty of salty seasoning to serve with slap chips.”
“Whether red meat is a luxury for you or not, there is a lot to love about less expensive cuts and the value of making a little go a long way. Colder nights call for an on-the-bone kind of comfort. I’ve made everything from cheat’s oxtail and boerie lasagne, to an ox tongue toastie and beef cheek hand pies – you could call it my tongue-and-cheek approach to winter!” – Khanya Mzongwana
Serves 4
EASY
Preparation: 15 minutes
Cooking: 1½ hours
extra virgin olive oil 4 T
shortrib rashers 1 kg
Woolworths steak rub 4 T
beef stock 1 litre
rosemary a sprig
honey 2 T
chips, for serving
Preheat the oven to 200°C. Heat the olive oil in a pan. Season the shortrib well with the steak rub and sear over a high heat until browned. Add the stock, rosemary and honey. Cover with foil and roast for 1½ hours, or until the
