A fairly new restaurant on the uMhlanga scene, Danté offers one restaurant, five bars – including a rooftop bar – an amazing vibe… and good food.
Chefs Matt Lombard and Goodness Vundla oversee every plate of food that leaves the kitchen, with Braised Short Rib (the late Chef Marco Nico’s recipe) being a favourite with clients. Try it for yourself.
Braised Short Rib
Ingredients:
- 2g coriander seeds
- 2g peppercorns
- salt to taste
- 120ml red wine vinegar
- 50g brown sugar
- 50ml Worstershire sauce
- 500g beef short rib
Method:
Toast peppercorns in a dry pan. Mix all ingredients together (except short rib) in a deep baking tray or oven-friendly dish. Trim most of the excess fat from the short rib and submerge the entire rack in the mixture. Cover tray/dish tightly with aluminum foil, to avoid evaporation. Preheat oven to 95°C. Once ready, place the tray in the oven. Cook for a minimum of 6 hours. Once the meat is cooked, remove from liquid and allow to cool. Drain remaining liquid and reduce in a pan until it thickens to a glaze/syrup.
Serve with: Fluffy potato mash.
2 Comments
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