Slow cooked short ribs with sweet potato dhal and Madras Gravy
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Brand
Slow Cooked Beef Short Ribs with Sweet Potato Dhal and Madras Gravy offers a hearty and flavourful centrepiece for any menu. The beef short ribs are seasoned, dusted with flour, and seared before being slow-cooked with aromatic vegetables and spices, including coriander seeds and star anise, enhanced by MAGGI Beef Bouillon for rich depth.
This dish offers a compelling combination of premium ingredients and globally inspired flavours, positioning your establishment as one that values both quality and culinary innovation. The use of beef short ribs, a sought-after cut, elevates the dish while the sweet potato dhal and madras gravy provide a unique and memorable flavour profile that distinguishes your menu from competitors.
Additionally, the recipe utilises MAGGI® products, ensuring consistent flavour and simplifying the preparation, which can help reduce labour costs and improve your kitchen’s efficiency. By offering this dish at your restaurant, you can attract diners seeking sophisticated and globally inspired cuisine.
Explore our wide selection of chef-crafted main menu recipes to further elevate your restaurant’s culinary offerings.
- 2.5kg or 10 beef short ribs, (approx. 250g each including bone)
- 100g plain flour
- 50ml Vegetable oil
- 250g onion, diced
- 150g carrot, diced
- 100g celery, diced
- 20g garlic cloves, sliced
- 5g coriander seeds
- 5g black peppercorns
- 5g star anise
- 10g cinnamon stick
- 100g Madras curry paste
- 1ltr water
- 15g MAGGI Beef Bouillon
- 50g MAGGI Gravy
- 1kg sweet potatoes, peeled and diced
- 25ml Vegetable oil
- 3g cumin seeds
- 5g bay leave
- 250g onion, diced
- 20g garlic sliced
- 250g red lentils
- 5g Turmeric
- 750ml water
- 15g MAGGI Vegetable Bouillon
- 20ml lemon juice
- 10ml vegetable oil
- 2g cumin seeds
- 2g black mustard seeds
- 2g curry leaves
- 300g spinach
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1To Make the Ribs: Dust the ribs with flour. Heat half of the oil in a pan and sear the ribs on all sides until browned. Once browned, place the ribs into an oven dish.
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2In the same pan, heat the remaining oil. Add the spices and allow them to crackle. Then, add the vegetables and cook for 5 minutes.
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3Incorporate the curry paste and cook for an additional 2 minutes. Transfer this mixture to the oven dish with the ribs. Add water and MAGGI Beef Bouillon, cover with a lid, and bake for 3 hours at 150°C.
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4Once cooked, remove the ribs from the oven. Blend the sauce until smooth, then bring it back to a boil. Add MAGGI Original Gravy to thicken the sauce as desired.
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5For the Dhal: Boil the sweet potato until just soft, then drain and set aside.
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6Heat oil in a pan, add cumin and bay leaves, and allow them to crackle. Then, add the onions and garlic, cooking for 20 minutes until softened.
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7Add the lentils, water, and MAGGI Vegetable Bouillon. Bring the mixture to a simmer and cook for 30 minutes, or until the lentils are just starting to break down.
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8To Finish: Combine the cooked lentils with the sweet potato and stir in the lemon juice. In a separate pan, heat oil and add cumin seeds, mustard seeds, and curry leaves. Allow them to crackle, then pour this mixture into the lentils.
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9Spoon the dhal onto a plate, place the rib on top, and drizzle with the masala gravy.
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10Cook the spinach and add it to the plate. Garnish as desired before serving.
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TYPICAL VALUES |
Per 100g |
Per serve |
Reference Intake |
% RI* |
|---|---|---|---|---|
|
Energy |
872 kJ 208 kcal |
2482 kJ 593 kcal |
8400 kJ 2000 kcal |
30% |
|
Fat |
9.8g |
27.8g |
70 |
40% |
|
of which: saturates |
2.6g |
7.4g |
20 |
37% |
|
Carbohydrate |
18.5g |
52.7g |
260 |
20% |
|
of which: sugars |
3.9g |
11.0g |
90 |
12% |
|
Fibre |
3.5g |
10.0g |
- |
- |
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Protein |
9.8g |
28.1g |
50 |
56% |
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Sodium |
0.30g |
0.84g |
2.4 |
35% |
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Salt |
0.65g |
1.86g |
6 |
31% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
Based on the stated recipe. Portions should be adjusted for children of different ages.
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Energy |
Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
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2482 kJ 593 kcal |
27.8 g | 7.4 g | 11.0 g | 1.86 g |
| 30%* | 40%* | 37%* | 12%* | 31%* |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
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