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"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

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Beer-glazed beef short ribs with farro salad


You'll need

600 ml amber ale (such as Bee’s Knees) 375 ml (1½ cups) veal stock 220 gm (1 cup) brown sugar 60 ml (¼ cup) cider vinegar 60 ml (¼ cup) smoky barbecue sauce 2 tbsp green peppercorn mustard (see note) 400 gm farro 1 radish, thinly sliced on a mandolin 1 golden shallot, shaved on a mandolin ½ cup (firmly packed) flat-leaf parsley Juice and finely grated rind of ½ lemon 2 tbsp extra-virgin olive oil   Brined beef ribs 300 gm coarse salt 250 gm caster sugar 1 4-rib rack beef short ribs (about 2kg)

Method

  • 01
  • For brined beef ribs, place salt, sugar and 2 litres water in a saucepan over medium-high heat and bring to the boil, stirring until salt and sugar are dissolved (5-10 minutes). Cool completely, place beef in a non-reactive container, cover with brine and refrigerate until lightly brined (6 hours). Drain, rinse under cold running water, then pat dry with absorbent paper, cut into 4 individual ribs and set aside.
  • 02
  • Preheat oven to 180C. Heat a large non-stick frying pan over high heat, add ribs and turn occasionally until browned (2-3 minutes each side). Transfer to a casserole that holds ribs snugly, then add ale, stock, sugar, vinegar, barbecue sauce and mustard. Bring to the simmer over medium heat, then cover with a lid and braise in oven until beef is falling from bones (2½-3 hours). Remove beef from bones and keep warm, and reduce liquid over high heat until thickened to a sauce consistency (15-25 minutes).
  • 03
  • Meanwhile, cook farro in boiling salted water until tender (15-25 minutes), then drain well and keep warm.
  • 04
  • Combine remaining ingredients in a bowl and toss to combine. Season to taste.
  • 05
  • Transfer farro and beef to plates, spoon sauce over, top with salad and serve.
Note Green peppercorn mustard is available from select delicatessens. If it’s unavailable, substitute Dijon mustard.

This recipe is from the February 2013 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Amber ale.

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