You will need
1½ kg beef short ribs, cut into 5 cm lengths or oxtail, shin or chuck
Ina Paarman’s Garlic Pepper Seasoning
1 – 2 T (15 – 30 ml) olive oil
125 g streaky bacon (½ pack) cut up (optional)
1 large onion, sliced
1 carrot, sliced into rings
3 cloves garlic, crushed
2 T (30 ml) flour
4 T (60 ml) Ina Paarman’s Sun-dried Tomato Pesto
1 stick cinnamon
1 cup (250 ml) Old Brown Sherry
3 x 25 g Ina Paarman’s Liquid Beef Stock
3 cups (750 ml) hot water
4 T (60 ml) fresh parsley, chopped
3 cloves crushed garlic
grated rind of 1 lemon
Adjust the oven rack to one shelf below the middle. Pre-heat oven to 160°C.
Season meat all over with Garlic Pepper Seasoning.
Pre-heat the oil in a heavy bottomed cast iron casserole with lid.
Brown the meat in batches and set aside (you may need to add a little more oil).
In the same pot, brown the bacon if using. Remove and keep on one side.
Brown the onion and carrot in the remaining fat, when caramelised, add the garlic and flour and cook for 1 minute.
Add the Sun-dried Tomato Pesto, cinnamon, sherry, Beef Stock sachets and water. Stir to mix.
Add browned meat and bacon.
Cover with a lid and bake in the oven for ± 3 hours until meat is fork tender.
Spoon out excess fat.
Mix the gremolata ingredients together and sprinkle over the stew.
Serve with Samp with Fresh Mielies, polenta or rice.