When Good teamed up with Maxz.ae, Tavola and Culinary Boutique for a slow cooking masterclass using Staub cast iron cookware, Dubai’s foodies flocked to the stove…
Healthy, simple and tasty, slow cooking is a great way of imparting flavour into a dish without spending hours slaving in the kitchen – so when Culinary Boutique’s chef Julius created this dish for us, we immediately started planning our next dinner party. Here, he explains why Tavola’s Staub cast iron range and Maxz.ae’s wide range of products were the perfect partnership for his recipe. Maxz.ae enticed our Dubai foodies with 100% natural products not usually found in your nearby supermarkets.Now, Dubai moms can shop like a chef and cook like a chef for their loved ones with peace of mind.
What was the Maxz.ae.ae fresh produce like to cook with?
When it comes to the products that are supplied by Maxz.ae, as a chef, not only am I impressed, but I’m also happy. For me, they have an array of produce that caters for all my needs. Their knowledge of the origins of the range is excellent, plus it’s my number one shop for all my Peruvian products.
What’s special about this recipe for you?
Peru as a Country has always fascinated me and I’m totally smitten with the cuisine – it simply oozes freshness. If you delve deeper into the country’s rich heritage, you’ll find it fuses Japanese skill and delicacy with South American flavours in a way that helps us to understand why it’s been taking the culinary scene by storm.
Why did you select Staub cast iron cookware?
Simply, I would recommend this cocotte to everyone as it gets the desired dishes done perfectly. The ingredients prepared retain their nutritional value and the full Intensity of flavour remains. Meat does not dry out and vegetables remain juicy. Cast Iron is a rich alloy and retains heat best, diffusing it slowly and distributing it absolutely evenly so you can reliably achieve delicious and definitely nutritious results.
Braised Boneless Short Rib with a Citrus Glaze
300gr boneless short ribs
2 tbsp olive oil
1 shallot, minced
6 spring onions, thinly sliced and divided (half for recipe, half for garnish)
1-inch piece of ginger, finely minced
4 cloves garlic, minced
½ tsp red pepper flakes
½ cup low-sodium soy sauce
¼ cup blood orange juice
¼ cup non-alcoholic red wine
1 tbsp balsamic vinegar
2 tbsp blood orange juice
2 tbsp BBQ sauce mixed
1) Preheat your oven to 180°C. Add your olive oil to a high-sided, ovenproof Staub cocotte over a medium heat, then add your shallot, scallions and ginger. 2) Cook for four to five minutes until the shallot has become translucent, then add in the garlic, thyme, celery and pepper flakes and stir for another minute or so, until fragrant. 3) Add in the soy sauce, water, orange juice, red wine and vinegar, stir to combine, then add in the ribs. Bring to a boil, then cover and place in the oven for 1½ hours or so, until tender and cooked through. 4) Remove the ribs from the pot and cover. Skim any fat from the cooking liquid, then place the ribs back in the pot. 5) Mix the BBQ sauce and remaining orange juice and brush onto the ribs. Bring the heat in the oven up to 200°C and place back in the oven, uncovered, for an additional five minutes or so, until the glaze is bubbling and slightly caramelised. Garnish with some sliced scallions and serve.
The complete dish is designed to be served with choclo mash and spicy Huancaina sauce, the recipes for which can be found on the Magazine UAE Facebook page.