Moroccan braised beef short rib served on pink peppercorn sweet potato mash


Serves 4

Chef Mariza de Jager


  • 1kg beef short ribs
  • 1 Tbsp olive oil
  • 2 medium carrots, grated
  • 3 celery sticks, sliced
  • 1 medium onion, chopped
  • 3 cloves of garlic, chopped
  • 1 Tbsp cinnamon
  • 1 Tbsp coriander
  • 1 Tbsp cumin
  • 1 tsp turmeric
  • 2 tomatoes, chopped
  • juice of 1 large orange
  • 1L chicken stock
  • ¼ cup balsamic vinegar
  • 1 bay leaf
  • 2 medium size sweet potatoes, washed and peeled
  • 1 Tbsp olive oil
  • salt
  • 1 Tbsp pink peppercorns


  1. Heat a large pan over medium high heat for 2 minutes. While it is heating up, salt the short ribs generously on all sides.
  2. Add the olive oil and cook the short ribs 3 minutes per side on all sides until golden brown. Transfer short ribs to an ovenproof dish.
  3. In the same pan in the remaining oil/fat, add the vegetables and garlic and cook for 5-8 minutes, until they begin to soften – at this stage add cinnamon, coriander, cumin and turmeric.
  4. Cook spices and vegetables until fragrant.
  5. Add the tomatoes, cook for 1 more minute. Add the orange juice. Scrape the bottom of the pan until there are no more brown bits. Add the chicken stock and balsamic vinegar. Stir to combine.
  6. Transfer cooking liquid to the short ribs. Gently move the short ribs to make sure the cooking liquid gets under the short ribs. Cover with foil and cook for at least 3 hours in 1600C oven.
  7. After the short ribs have cooked, remove from sauce and reduce the cooking sauce. Discard any fat.
  8. Cube sweet potato and cook in salted water until tender. Strain and drain off any excess water. Gently mash sweet potato and mix half of pink peppercorns through.
  9. To serve, divide sweet potatoes on plates, and sprinkle with remaining peppercorns. Arrange the short ribs on top of the sweet potatoes, drizzle with sauce, and garnish with greenery.

Serve with a glass of DUKE Shiraz.