15 ml olive oil
1 onion peeled and finely chopped
2 cloves garlic peeled and minced
700 gr beef short rib cut into smaller pieces
4 tablespoons olive oil to fry meat
1/2 cup tomato sauce
1/2 cup Worcestershire sauce
1/4 cup white vinegar
2 tablespoons golden syrup
1/4 cup soy sauce
1/4 cup sugar
2 tablespoons whole grain mustard
1 cup water
salt and black pepper to season
2 cups chopped butternut
2 tablespoons butter
peas to serve
Heat the olive oil in a cast iron pot, saute onion and garlic.
Add extra oil and brown the meat.
In a mixing bowl, add all the ingredients for the sauce (up to butternut) and mix through.
Pour over the meat, add water, give it a good mix, cover and cook on low heat for 4 hours stirring every now and then.
Boil the butternut until soft, drain, add butter and mash.
Serve the ribs with butternut mash and peas.
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