Sweaty Beef Ribs Stew

Ingredients

In this Central African adaptation, we have incorporated flavors and spices commonly found in Central African cuisine. The original Colombian dish, Sobrebarriga sudada, typically uses Colombian spices and ingredients. However, in this version, we have replaced some of those ingredients with Central African spices such as paprika, cayenne pepper, and ginger to give the dish a distinct Central African flavor profile. We alse have the original recipe for Sobrebarriga sudada, so you can check it out.

• 2 pounds (900g) beef ribs 2 pounds (900g) beef ribs
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 12g
• Carbohydrates (total, sugars): 6g, 3g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the paprika, cayenne pepper, ground ginger, salt, and pepper. Rub the spice mixture all over the beef ribs, ensuring they are evenly coated. Let the ribs marinate for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef ribs and sear them on all sides until browned. Remove the ribs from the pot and set aside.
3. 3.
   In the same pot, add the chopped onion, minced garlic, and diced bell peppers. Sauté until the vegetables are softened and fragrant.
4. 4.
   Add the diced tomatoes and tomato paste to the pot. Stir well to combine.
5. 5.
   Return the beef ribs to the pot and pour in the beef broth. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the meat is tender and easily falls off the bone.
6. 6.
   Once the stew is cooked, taste and adjust the seasoning with salt and pepper if needed.
7. 7.
   Serve the Central African Beef Ribs Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Beef Ribs — Make sure to marinate the beef ribs for at least 30 minutes to allow the flavors to penetrate the meat. This will result in a more flavorful and tender final dish.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper or a chopped chili pepper to the stew.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with a little water and add it to the stew during the last 10 minutes of cooking.
• Serve the stew with a side of steamed rice or crusty bread to soak up the delicious sauce.

Serving advice

Serve the Central African Beef Ribs Stew in deep bowls, allowing the rich sauce to surround the tender beef ribs. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

To elevate the presentation of the Central African Beef Ribs Stew, sprinkle some additional paprika or cayenne pepper on top of the stew before serving. This will add a vibrant touch and hint at the spiciness of the dish.