Cajun spiced short beef ribs with sweet potato mash

Ingredients

Short ribs:

• 600g beef short ribs
  
• 1 onion, sliced
  
• 2 tbs Cajun spice
  
• 2 garlic cloves, sliced
  
• 2 tbs oregano leaves (divided: 1 tbs for cooking, 1 for garnish)
  
• 2 tbs brandy
  
• ¼ c beef stock
  
• ¼ c cream
  
• 2 tbs butter
  
• 1 tbs tomato paste

Sweet potato mash:

• 250g sweet potatoes, peeled and chopped
  
• 1 tbs butter
  
• 1 tbs cream
  
• ½ tsp honey
  
• Pinch of cinnamon
  
• Salt and pepper

Method

Prepare the ribs:

Bring the ribs to room temperature for at least 30 minutes. Preheat the oven to 170c.
Season the ribs with a little salt and Cajun spice.

Roasting the ribs:

Place the sliced onions, garlic, and 1 tbs of fresh oregano in an oven safe pan. Arrange the short ribs on top of the onions and herbs. Pour in the brandy, beef stock, and 2 tbs of water. Cover the pan tightly with foil or a lid and roast for 3 hours.

Caramelising the ribs:

After 3 hours, remove the foil or lid. Stir in the tomato paste, cream and butter directly into the pan juices. Increase the oven to 220c and roast uncovered for 15 more minutes or until they are deeply caramelised and tender.

Make the sweet potato mash:

While the ribs are finishing, bring a pot of salted water to a boil. Add the chopped sweet potatoes and cook for 15 minutes, or until fork tender. Drain the potatoes and return them to the pot.
Add butter, cream, honey, cinnamon, salt and pepper. Mash until smooth and creamy, adjusting seasoning as needed.
Plate the mash, top with the ribs and drizzle with the sauce. Sprinkle with the remaining fresh oregano.

Nutrition