GARLIC AND TOMATO SHORT RIBS WITH COARSE HOMMUS AND HERB SCATTER
1.4kg beef short ribs
sea salt flakes and freshly-ground black pepper
¾ cup extra virgin olive oil
2 red onions, very finely diced
1 head fennel, very finely diced
12 cloves garlic, minced
2 Tbsp tomato paste
2 cups red wine
2 x 400g cans diced tomatoes
400g can chickpeas, drained
¼ cup unhulled tahini
finely grated zest and juice of 2 lemons
½ bunch parsley, chopped
½ bunch dill, chopped
Season the beef short rib pieces with salt and pepper, then sear in 2 Tbsp extra virgin olive oil in a large heavy-based saucepan set over a high heat until well browned. Set aside.
Heat 2 Tbsp extra virgin olive oil in the same saucepan and sauté the onions, fennel and two-thirds of the garlic for 5 minutes, until softened. Add the tomato paste, cook briefly, then pour in the tomatoes. Add the beef and cover with water. Simmer for 3 hours, until tender.
Gently set the beef pieces aside, then boil the sauce rapidly to reduce to sauce consistency.
Crush the chickpeas with the back of a spoon. Whisk the tahini, zesty, juice and remaining oil, then fold in with the remaining garlic. Season with salt. Serve the beef on coarse hommus, scattered with herbs.