Ingredients (6 servings)
- 75g (½ cup) plain flour
- 2kg beef spare ribs
- 3 tablespoons olive oil
- 2 brown onions, halved, thinly sliced
- 4 garlic cloves, thinly sliced
- 1 long fresh red chilli, seeded, finely chopped
- 1 tablespoon finely grated fresh ginger
- 1 tablespoon ground paprika
- 1½ teaspoons ground cinnamon
- 500ml (2 cups) Beef stock
- 400g can chopped tomatoes
- 600g sweet potato, peeled, cut into 2cm pieces
- 1½ tablespoons honey
- Chopped fresh continental parsley, to serve
Preheat oven to 140°C. Place flour in a large bowl. Season with salt and pepper. Add beef ribs and toss to coat. Shake to remove excess flour mixture. Heat 1 tablespoon of oil in a flameproof casserole dish over high heat. Cook half the beef ribs for 2 minutes each side or until browned. transfer to a plate. Repeat with 1 tablespoon of remaining oil and the remaining beef ribs.
Heat remaining oil in the dish over medium heat. cook the onion, stirring occasionally, for 3-4 minutes or until soft. Add the garlic, chilli, ginger, paprika and cinnamon. cook, stirring, for 1-2 minutes or until aromatic.
Stir in the stock and tomato. Return beef ribs to the dish and bring to the boil. Cover and bake for 3 hours. Stir in the sweet potato and honey. Bake for a further 1 hour or until the sweet potato is tender and the beef is falling off the bone. Top with parsley.