I think my love for Beef Thick Ribs comes from my Mother. She used to call it “kookvleis”, which I think means “stewing meat” when you translate it to English.
In winter she used to cook stews with Beef Thick Ribs, slowly for 6 to 8 hours. This stew was fragrant with a thick sauce. She added potatoes to the stew and chunks of cabbage on top about 20 minutes before it was done! She served this saucy stew with rice and two vegetables, a sweet one and a salty one… normally it was an orange veggie and a green one. Beans, broccoli or peas as the greens and pumpkin, carrots or butternut as the orange ones!
Sometimes she made “soutwortels”… very difficult to translate, but it means savoury (not sweet) carrots, and then the green veggies would be sweet peas!
Sometimes she made baby marrows, stewed dried fruit, eggplants, mushrooms or other “exotic” vegetables to accompany her food!
Her experiments with chicken were legendry! Everyone knew that she could dish up the most unusual and flavoursome chicken dishes. I really think that she was the founder of Buffalo chicken wings!!?? …well at least in our little town she was!
To be honest, I still cannot understand why a dish without any buffalo was called a buffalo dish. But this dish with a traditional buffalo sauce is so nice when done with chicken, so I thought it will even be better with Beef Thick Ribs.
1.2kb beef thick ribs
1 onion, sliced
2 carrots, sliced
45m cake flour
400ml beef stock
60ml tomato paste
60ml Worcestershire sauce
30ml brown sugar
3 bay leaves
Salt and freshly grounded black pepper
60ml chopped fresh herbs (parsley, origanum and thyme)
Pre-heat the oven to 160 ˚C.
Heat the oil and butter in a heavy based oven proof pot and fry the thick ribs on all sides until golden brown. Remove from the pot and keep aside.
Fry the onion and carrot in the same pot until soft and fragrant.
Add the cake flour and mix to form a roux.
Slowly add the beef stock mixing all the time till smooth.
Add the tomato paste, Worcestershire sauce, chutney, brown sugar, bay leaves and cloves and mix through.
Return the beef ribs to the pot and season with salt and pepper.
Cover with a lid and cook in the pre-heated oven for 2 hours.
Add the fresh herbs and serve with some rice or crusty bread.
I hope you will all have a marvelous weekend!