Here, along with wedges of cabbage, it is served on rice sweetened with sauteed pieces of pears and peaches. Serve this interesting mixture of flavours and textures with a fairly hot salsa.
1.5 kg (3 lb) beef short braising ribs
2 onions, quartered
5 cloves garlic, lightly crushed
5 ml (1 tsp) sea salt
1 small cabbage, cut in 6 wedges
500 ml (2 cups) sodium-reduced chicken broth
250 ml (1 cup) long-grain rice
30 ml (2 tbsp) vegetable oil
3 pears, peeled and coarsely diced
3 peaches, unpeeled and coarsely diced
2 jalapeno peppers, seeded and diced
30 ml (2 tbsp) granulated sugar
5 ml (1 tsp) ground cumin
In a wide deep skillet or saucepan, place ribs, onions, garlic and salt. Barely cover with water and bring to a simmer over medium heat; cook, uncovered, until meat is tender and most of the water has evaporated, turning ribs over occasionally, about 2 hours.
Place cabbage wedges on top; cover and simmer until cabbage is tender, about 15 minutes.
Meanwhile, in a saucepan, bring broth and rice to a boil; reduce heat, cover and simmer until rice is tender and no liquid remains, about 20 minutes.
In a large skillet, heat oil over medium heat; cook pears, peaches, jalapeno peppers, sugar and cumin, stirring gently, until fruit is tender, about 5 minutes. Gently mix in rice. Serve with cabbage and meat on top.
Makes 6 servings.
Nutritional information per serving: 524 calories; 31 g protein; 18 g fat; 60 g carbohydrate; 6 g fibre.
Source: Foodland Ontario.