Beef Short Rib with Creamy Mushroom Mealie Rice

  • QUICK FACTS
  • Preparation Time:
    - mins
  • Cook Time:
    - mins
  • Serves:
    -
  • INGREDIENTS
  • 1 kg beef short ribs (ROYCO® Sticky Sweet Marinade)
  • 6-8 chicken wings (ROYCO® Garlic & Herb Chicken Marinade)
  • 6-8 lamb chops (ROYCO® Smokey BBQ Marinade)
  • vegetable skewers (ROYCO® Garlic & Herb marinade)
  • BUTTERNUT & POTATO BAKE INGREDIENTS
  • half a butternut, peeled and thinly sliced
  • 3 large potatoes peeled and thinly sliced
  • 1 pkt ROYCO® Cheddar Cheese & Onion Potato Bake
  • 1½ cups cream
  • salt and pepper
  • 1 clove garlic, crushed
  • 3 tbsp melted butter
  • spring fresh thyme
  • CREAMY MUSHROOM MEALIE RICE INGREDIENTS
  • 1 cup mealie rice rinsed
  • 3 cups water
  • 3 tbsp oil
  • half onion finely chopped
  • half pkt button mushrooms chopped
  • 3 tbsp ROYCO® Cream of Mushroom Soup
  • 1 tbsp butter
  • salt and pepper
  • FENNEL AND APPLE SLAW INGREDIENTS
  • half red cabbage, shredded
  • 1 medium fennel, shredded
  • 2 apples cut into julienne strips
  • 2 carrots peeled and julienned
  • DRESSING

  • 60ml olive oil
  • 2 tbsp apple cider vinegar
  • 2 tsp lemon juice
  • 2 tsp honey
  • 1 tsp salt
  • black pepper
  • METHOD
  • NB* for the Beef Short Rib

  • Cook them in boiling water for 30 minutes
  • Remove and drain water
  • Marinate beef short rib with ROYCO® Sticky Sweet Marinade overnight or for 30 minutes
  • Braai beef short ribs over coals for 10 minutes and keep basting with marinade
  • Marinade the vegetable skewers, meat and chicken separately according to the packet instructions
  • Leave to marinade overnight or for 30 minutes to an hour
  • Heat a grill until hot
  • Place chicken on a grill and grill for 15 minutes, keep basting with marinade
  • Grill the lamb chops for 6 minutes and the boerewors for 6 minutes
  • BUTTERNUT & POTATO BAKE METHOD
  • Preheat oven to 180 degrees
  • Arrange butternut and potatoes vertically in the baking dish
  • Mix together ROYCO® Cheddar Cheese & Onion Bake, cream, garlic, thyme, salt and pepper – pour mixture over butternut and potatoes
  • Drizzle with melted butter
  • Cover with foil and bake for 40 minutes
  • Remove foil and bake for a further 20 minutes or until crispy and golden
  • CREAMY MUSHROOM MEALIE RICE METHOD
  • In a pot pour water and mealie rice, cover and bring to a boil
  • Turn heat on medium and cook for 30 minutes
  • In a saucepan, heat oil and fry onion until soft, add mushrooms and fry for 5 minutes
  • Add the ROYCO® Cream of Mushroom Soup and stir to combine
  • Add the mixture into the cooked mealie rice, stir to combine and cook for a further 10 minutes
  • Add butter and season with salt and pepper
  • FENNEL AND APPLE SLAW METHOD
  • In a salad bowl mix together cabbage, fennel, apples and carrots
  • In a jug mix together all the dressing ingredients
  • Pour the dressing over the salad just before serving

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