TWICE-COOKED ANGUS RESERVE SHORT RIBS WITH ZHOUG AND SHAVED ZUCCHINI
8 pieces Angus Reserve short ribs
Sea salt flakes and freshly-ground black pepper
1 Tbsp Mexican seasoning
2 tsp smoked paprika
1 Tbsp extra virgin olive oil
½ cup treacle
4 small zucchini
½ bunch dill, finely chopped
2 tsp sherry vinegar
¾ cup zhoug sauce (see recipe)
Season the short ribs generously with salt and pepper, then rub with Mexican seasoning and smoked paprika. Arrange on a wire rack over a roasting pan and cover with foil. Put in the middle of a preheated barbecue with only the outer burner lit to moderate. Cook for 3 hours.
Remove the foil and drizzle with oil. Cook for 20 minutes. Brush with treacle and cook for 1 hour. Meanwhile, shave the zucchini finely on a mandoline and toss with a generous amount of salt. Set aside for 10 minutes, then rinse well. Drain, then mix with the dill and vinegar. Serve with the ribs and zhoug sauce.
To make the zhoug sauce, char the chillies over a flame until blacked, then rinse to remove the skin. Split and scrape out the seeds. Place the chillies, herbs, garlic, spices, oil, zest and juice in a food processor and puree until a coarse paste forms. Add the chilli and season with salt and pepper, then pulse to combine.