Preparation: 4 hours
Cooking: 20 minutes
Total: 4 hours and 20 minutes
1.5kg Beef short ribs
432 tin crushed pineapple
2 kiwi fruit, peeled and crushed
2 green or habanero peppers
3 cloves garlic, crushed
½ tsp. freshly ground pepper
1 tbsp. vinegary hot sauce ( such as habanero Tabasco sauce)
3 tbsp. brown sugar
2 tbsp extra-virgin olive oil
350 g sweet potato, scrubbed and chopped into 4cm slices
1 tbsp. extra-virgin olive oil
150g snow peas, trimmed and cut in half
100g small green beans, trimmed
½ purple onion, finely sliced
3 tbsp. mint leaves, torn
60ml lemon juice
60ml light cream
Combine marinade ingredients in a food processor until blended but still chunky. Place meat in a glass dish. Cover in marinade making sure marinade covers all the meat. Cover in clingfilm and place in fridge for at least 4 hours, preferably overnight.
Remove meat from marinade, and allow to come to room temperature.
Preheat oven to 200°C. Brush potatoes with oil, sprinkle with salt and place on a baking paper lined tray into the oven for 20 minutes. Steam vegetables at the same time. Cool the vegetables and toss together in a large bowl with mint. When ready to serve drizzle with dressing.
Preheat a Chargrill pan to high heat. Grill ribs for 3 minutes each side being careful not to overcook. Rest meat for 8-10 minutes then slice into smaller pieces and place on a platter. Serve with salad.