Ingredients and Methods
To prepare the marinade, place the beef ribs, onion and carrots in a large roasting tray. Cut the ribs into four individual portions, if necessary to fit in the tray. Add the remaining ingredients and mix to combine and coat. Cover and refrigerate for at least 4 hours, or ideally overnight.
Preheat a wood or coal barbecue until the coals have a thin coating of grey ash. Add pre soaked aromatic wood such as iron bark, mesquite or apple. Alternatively if using a gas barbeque soak smaller wood chips and place in a smoking box on your bbq. If you don’t have a bbq you can seal the meat in a large pan.
Preheat the oven to 120 ° C.
Remove the meat from the marinade and pat dry using paper towel. Remove the onion and carrots from the marinade dry in same way. Pour the marinade into a medium saucepan and simmer over low heat, until reduced to make a syrupy glaze.
Seal the ribs on the barbeque or in a large frying pan over medium heat, turning frequently, until coloured all over. Take care as the ribs will colour very quickly due to the agave.
Place the ribs in a large ovenproof casserole dish. Add the glaze and carrots. Pour in the beef stock or the mole. If using mole, it will be concentrated, so add 300 ml of water also. Cover the beef and braise in the oven for 5–6 hours, until extremely soft. Remove from the oven and set aside for 10 minutes.
Heat the oil and sugar in a medium frying pan over medium heat. Arrange the onions, cut side down into the pan and cook until richly caramelised. Add a splash of beer and simmer until evaporated. Add 1/2 cup (125 ml) of the beef braising juices and cook in the oven for 5 minutes. Remove from the oven and allow to cool in the pan.
Pour the braising liquid into a medium saucepan and simmer over medium heat, until reduced to a rich sauce.
Combine the vinegar and agave in a small pan and simmer over low heat, until reduced to syrup. Add to the sauce and taste for balance e.g. not too bitter not to sweet, smooth tasting to the palette.
Strain through a fine mesh sieve into a vessel suitable to reheat the beef.
Cut the beef into single bone portions, return to the sauce and gently reheat.
Cut the carrots into attractive pieces, peel the caramelised onions and allow them to fall apart naturally. Add to the sauce and gently reheat.
To serve, arrange the ribs, carrot and onion attractively onto serving plates with ancient grain salad to accompany.
Ancient Grain Salad - Method
Cook the faro in a saucepan of boil water for 15–20 minutes, or until tender. Drain and rinse.
Rinse the quinoa thoroughly and place in a small saucepan. Add the water and bring to the boil. Decrease the heat and simmer for 10 minutes. Cover and cook on low for a further 5 minutes. Remove from the heat and set aside with the lid on for 5 minutes, to finish cooking. Fluff the grains with a fork and spread out onto a tray to cool.
Bring a medium saucepan of water to the boil. Cook the broccolini and kale for 1–2 minutes, until tender. Drain and refresh in a bowl of iced water, to retain their colour. Chop to roughly the same size as the other vegetables.
Heat the oil in a large frying pan over medium heat. Add the pumpkin and cook for 5–7 minutes, until just tender and beginning to colour. Add the corn and peas and cook for a further 2 minutes, or until tender. Set aside to cool.
Combine the pumpkin, sunflower and chia seeds in dry medium frying pan and cook over low-medium heat, tossing frequently, for 3–4 minutes, until lightly toasted.
Combine the faro, quinoa, broccolini, kale, pumpkin, corn, peas, and toasted seeds in a large bowl. Add the salted ricotta, pomegranate seeds, chickpeas, onion, chopped herbs and jalapeño and stir to combine. Pour in the dressing and toss to combine, season with salt and pepper
Transfer into a decorative serving bowl.