Ingredients

Method

For the shortrib:
• 2 kg beef shortrib
• 3 T smoked paprika
• Salt, to taste
• 3 T brown sugar
• 1 1⁄2 t garlic powder
• 1 T fennel seeds
• 3 cups boiling water
• 4 cloves garlic, chopped
• 2 onions, sliced
For the carrot salad:
• 7 Rainbow carrots, halved
• 2 red onions, quartered
• extra virgin olive oil, for drizzling
• 50 g pumpkin seeds, toasted
• 10 g fresh mint
• 2 t apple cider vinegar
• 2 T extra virgin olive oil
• 1⁄2 cup cream cheese

Method

Ingredients

Preheat the oven to 180°C. Rub the shortrib with the paprika, salt, sugar, garlic powder and fennel. Place in a roasting pan, then add the water, garlic and onions. Cover with foil and cook for 2 1⁄2 hours.

To make the salad, place the carrots and onions in a roasting pan, drizzle with oil and roast for 20 minutes, or until tender.

Place in a salad bowl, then sprinkle over the pumpkin seeds, mint, vinegar and olive oil. Serve the cream cheese on the side.

Serve the shortrib with the carrot salad and bread.

Cook's note: When meat is perfectly cooked and full of comforting flavour, I know I will capture my wife's heart – through her stomach.