Ingredients
- 1 block beef shortrib, bone in, approx. 1.5kg
- 1tbsp vegetable oil
- Sea salt and black pepper
- For the chimichurri:
- Handful flat parsley, roughly chopped
- Handful fresh oregano, roughly chopped (or 1 tbsp dried oregano)
- Handful coriander, roughly chopped
- 2tbsp capers
- 5 anchovy fillets
- 1 red chilli, diced
- 1 clove garlic, grated
- 4tbsp olive oil
- Juice and zest of 1 lime
- Salt and black pepper
- For the spiced mayo:
- 2 egg yolks
- 1tsp smoked paprika
- 1tsp ground coriander
- 1tsp ground cumin
- Sea salt and black pepper
- 300ml sunflower oil
- 1tsp white wine vinegar
- 2tsp lemon juice
- ½ small white cabbage, thinly sliced
- 2 medium carrots, peeled and grated
- Sourdough, toasted
- 1 lime Few sprigs of dill to garnish
- Few sprigs of dill to garnish
- Place the beef short rib on a flat baking tray and drizzle evenly with the oil. Season with salt and pepper, wrap in tin foil, and cook in the oven at 150 degrees for 3 hours.
- While the beef is cooking, make the chimichurri and spiced slaw. To make the chimichurri, add the parsley, oregano, coriander, capers, anchovies, chilli, garlic, olive oil, lime juice and zest, some salt and pepper to a blender and blend to a rough paste.
- To make the spiced mayo for the slaw, add the egg yolks, spices and some salt and pepper to a bowl whisk briefly to combine. Very slowly start adding the oil, whisking constantly so the egg yolks and oil combine and thicken (adding the oil too quickly will cause the mayo to split). Once all the oil has been whisked in and you have a thick mayonnaise, whisk in the white wine vinegar and lemon juice. Check the seasoning and add some more salt and pepper if needed.
- Add the thinly sliced cabbage and grated carrot to a bowl and mix together. Spoon in some of the spiced mayo and mix with a spoon until the veg is lightly and evenly coated in the mayo.
- Remove the short rib from the oven after 3 hours and take off the tinfoil. Spoon any of the juices from the tray back over the beef. To finish get a barbecue fired up and if using coals, wait until they are ashen (you want a low heat, not high). Place the beef on the barbecue to char. If your barbecue has a lid, close it. Cook for about 15 minutes, turning regularly with a tongs until lightly charred all over. Remove and allow to rest for 10 minutes before slicing and serving with the spiced slaw, chimichurri and toasted sourdough. Garnish with some lime wedges and dill.
