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Ingredients

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Short Rib Braise

Umfino Herb Crust


Short ribs are given a distinctive twist with an umfino crust, celebrating the depth of traditional African ingredients. The earthy flavours of indigenous leafy greens add texture and character, complementing the rich, tender beef. Rooted in heritage cooking, the dish highlights how time-honoured ingredients can bring both comfort and bold flavour to the modern plate.

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Preparation

  1. Short Rib Braise

    1. Heat oil in a heavy pot. Add short-ribs, season with Knorr Professional Demi-Glace powder and brown the ribs on all sides. Remove and set aside. 
    2. Add onions and carrots and sauté until softened. Add garlic, coriander, Robertsons Smoked Paprika and thyme. Cook briefly. 
    3. Add stock, vinegar, sugar, Fine Foods Fruit Chutney and bay leaves. 
    4. Stir well. Return ribs and ensure they are submerged. Simmer gently. 
    5. Cover and braise for 2½–3 hours until tender. Remove the meat and set aisde. 
    6. After cooking the the short-ribs, strain the braising liquid through a fine sieve into a clean saucepan. Discard the solids. 
    7. Place the strained liquid over medium-high heat and bring it to a boil. Reduce the heat to maintain a steady simmer and allow the liquid to reduce to one third of its original volume, or until it becomes glossy and slightly thickened. This usually required straining 2-3 times. 
    8. Once reduced, whisk in a few cubes of cold butter to finish the jus. This will give it a silkier texture and a richer mouthfeel.
  2. Umfino Herb Crust

    1. Combine spinach/morogo, Knorr Professional Mash Flakes or breadcrumbs, maize meal, parsley and spring onion. Add garlic powder and Robertsons Mixed Herbs. 
    2. Add egg and oil or butter. Mix into a thick paste and season. Mix into a thick paste and season. 
    3. Preheat the grill. Place cooked ribs on a tray. Pat the tops dry. 
    4. Spread the crust evenly. Grill for 5–10 min until crisp and golden. 
    5. Strain the braising liquid. Simmer until thick and glossy. 
    6. Top the crusted ribs with the reduced glaze.
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