What You Will Need:
- 1.5kg short ribs
- 1/3 cup vinegar
- ½ cup brown sugar
- 2 cups chicken stock
- 1 carrot chopped
- 1 onion chopped
- 1 celery stick chopped
- 3 garlic cloves.
- 1 bottle Harveys Hot and Sticky sauce
- 1 tsp dried mustard powder
Pan fry the ribs and the onions until browned, add garlic and cook until fragrant.
Add vinegar, vegetables and stock, cook until soft and reduced by half.
Add the entire bottle of Harveys Hot and Sticky sauce, mustard and brown sugar.
Blend well. Pour into ovenproof dish and cover, cook at 150 degrees C for a further 40 minutes or until sauce thickens and meat is falling away from the bone.
Season to taste, serve with cauliflower mash
Head cauliflower, cut into florets
1 tablespoon olive oil
1 clove garlic, smashed
¼ cup grated Parmesan cheese
1 tablespoon reduced-fat cream cheese
½ teaspoon salt
⅛ teaspoon freshly ground black pepper
Bring a large pot of water to a boil. Add cauliflower, cover, and steam until tender, about 10 minutes.
Meanwhile, heat olive oil in a frypan over medium heat; cook and stir garlic until softened. Remove from heat.
Transfer half the cauliflower to a food processor; cover and blend on high.
Add remaining cauliflower florets, one at a time, until vegetables are creamy.
Blend in garlic, Parmesan cheese, cream cheese, salt, and black pepper.