Entree: Zimbabwe – Northern Culinary Region – Mabhonzo Emombe (Slow-braised beef ribs in a savory onion and tomato sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) beef short ribs, trimmed
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, thinly sliced (about 12 oz / 340 g)
- 3 cloves garlic, minced (approx. 0.5 oz / 15 g)
- 1 tbsp (15 ml) tomato paste
- 14 oz (400 g) canned diced tomatoes
- 1 cup (240 ml) beef stock or water
- 1 beef bouillon cube or 1 tsp (5 g) beef bouillon powder
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1 tsp (2 g) smoked paprika (optional)
- 1 tbsp (15 ml) brown sugar (optional, to balance acidity)
- 1 tbsp (15 ml) lemon juice or vinegar (optional, to brighten)
- 2 tbsp (30 ml) chopped fresh parsley or coriander for garnish

Instructions

1. Pat the short ribs dry and season lightly with 1/2 tsp salt and 1/4 tsp pepper. Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat and brown the ribs in batches until deeply caramelized, 3–4 minutes per side. Transfer ribs to a plate.
2. Reduce heat to medium, add the sliced onions and a pinch of salt, and cook, stirring, until soft and beginning to brown, about 8–10 minutes. Add the garlic and cook 30 seconds until fragrant.
3. Stir in the tomato paste and cook 1–2 minutes to remove raw flavor. Add the canned tomatoes, beef stock, bouillon cube (or powder), smoked paprika, brown sugar if using, and lemon juice if using; bring to a simmer.
4. Return the browned ribs to the pot so they are mostly submerged. Bring to a gentle simmer, then cover and reduce heat to low. Braise, turning once, until the meat is very tender and pulling from the bone, about 1.5–2 hours.
5. Remove ribs to a platter. If sauce is thin, increase heat and reduce uncovered 8–12 minutes until slightly thickened; taste and adjust salt and pepper. Spoon sauce over ribs, garnish with chopped parsley or coriander, and serve hot with sadza, rice, or a starch of choice.