South Africa is a special kind of country. We stick to our favourite brands like glue. We love our Saffa’isms like “now now” & “shame”, we love our Saffa food (braai’s & potjies for days), most of all, South Africans are partial to a tipple (or two) of their favourite kind. Hello Sedgwick’s Old Brown Sherry, hello. I think most Saffa’s have a OBS story of their own to tell… And clearly, most do.
Sedgwick’s celebrates their 100 year birthday this year (that’s a whole lot of lovely sherry sipping that’s been happening). So to celebrate the occasion, Sedgwick’s put together a collection of stories & recipes from South African families who have shared a special moment sip sipping. If a whole lot of lovely sherry-inspired recipes sounds like your kind of reading, it’s your lucky day! I have one book & a bottle of Sedgwick’s OBS to give away to one reader. Simply take a look at my Facebook page for all of the details, you can click on over here.
In the meantime, I may or may not have whipped up a little OBS recipe of my own. Can anybody say Sweet & Sticky Sherry Beef Short Ribs? Best to make a double batch of these beauties…
This is what I used & how I did it…
For the sherry marinade:
1/2 cup (125ml) Sedgwick’s Old Brown Sherry
2 tbsp (30ml) olive oil
4 tbsp (60ml) tomato sauce
4 tbsp (60ml) brown sugar + 1 tbsp (15ml) extra
3 tbsp (45ml) apple cider vinegar
1/2 tsp (2.5ml) ground cloves
1/2 cup (125ml) water
Sea salt & freshly ground black pepper
1kg beef short ribs
Preheat the oven to 200C. In a small bowl, combine the Sedgwick’s Old Brown Sherry, the olive oil, tomato sauce, 4 tbsp (60ml) brown sugar, apple cider vinegar, ground cloves, water & season well with sea salt & freshly ground black pepper. Mix well & set aside.
Place the beef short ribs in a baking tray & pour the marinade over the ribs, coating well. Cover with tin foil & place in the oven for 2 – 2 & 1/2 hours. After two hours, spoon the remaining marinade liquid into a small pot & scatter the ribs lightly with the remaining brown sugar. Grill for 2-3 minutes.
Bring the marinade to the boil & cook over a high heat for 5 minutes or until reduced, sweet & sticky. Pour over the ribs.
Serve with steamed brown rice & a pickled cucumber & spring onion salad, extra spring onions & thinly sliced red chili (optional).
Happy Sticky Rib Eating! x
*Post sponsored by Sedgwicks OBS*