Maple Beef Pumpkin Dish (Print Version)

# Ingredients:

→ Beef Short Ribs

01 - 2.5 kg meaty beef short ribs
02 - Chunky sea salt and coarse black pepper
03 - Frying oil for browning
04 - 2 cups diced onion
05 - 2 cups chopped celery stalks
06 - 2 cups diced carrot chunks
07 - 4 garlic cloves, minced
08 - 2 fresh thyme sprigs
09 - 2 dried bay leaves
10 - ¼ cup rich tomato paste
11 - 2 cups dry red wine
12 - 2 cups fresh chicken stock
13 - 2 cups savory beef stock

→ Pumpkin, Maple and Paprika Purée

14 - 600 g fresh pumpkin, skinned and diced
15 - ¼ cup vegetable oil
16 - 1 tsp smoky paprika powder
17 - Chunky sea salt and coarse black pepper
18 - ¼ cup pure maple syrup
19 - 1 cup heavy cream

→ Fried Chilli and Orange Breadcrumbs

20 - 4 tbsp cooking oil
21 - 1 cup crispy panko crumbs
22 - Fresh orange zest and juice from 1 whole fruit
23 - 2 spicy red chilies, thinly sliced
24 - ¼ cup freshly chopped parsley leaves

# Instructions:

01 - Warm your oven to 150°C before starting.
02 - Heat a big cast-iron pan until really hot. Rub the beef ribs with plenty of salt and pepper. Drop a bit of oil in the hot pan, then brown the ribs until they're dark golden on each side. Move them to a deep roasting tray when done.
03 - Put the pan back on heat with a splash more oil. Toss in onion, celery, carrot and garlic, cooking until they get nice color. Throw in thyme and bay leaves, then mix in tomato paste, wine and all your stocks. Let it bubble up, scrape any stuck bits from the pan bottom, then pour everything over the ribs.
04 - Cover your roasting tray with foil and stick it in the oven for about 3-4 hours. After 3 hours, check if they're done – the meat should easily pull away from the bone when ready.
05 - Take it out and let the ribs cool down completely in their juices. Gently lift out the ribs and pop them in the fridge. Pour the cooking liquid into a pot, strain out all the veggie bits and trash them. Keep the strained liquid in the fridge until you need it.
06 - Crank your oven up to 200°C. Mix the pumpkin chunks with oil and smoky paprika in a bowl, add salt and pepper. Spread on a baking tray and cook for 40 minutes until soft and golden. Drizzle maple syrup over top and cook 5 more minutes.
07 - Dump the cooked pumpkin into a pot over low heat. Add cream and let it bubble gently for 10 minutes. Blend until smooth with a hand blender, adding more liquid if too thick. Season to taste and chill until needed.
08 - Warm a big frying pan over medium-low heat. Add 2 tablespoons oil, then mix in breadcrumbs with orange zest and juice. Stir until golden brown, then quickly spread on a tray to cool down.
09 - Get the pan really hot again. Pour in the leftover oil and once it's hot, toss in the sliced chillies. Fry them for a minute or two until they're crispy at the edges. Scoop out with a slotted spoon and drain on paper towels.
10 - Throw the fried chillies in with the orange-flavored breadcrumbs and mix in the chopped parsley. Add some salt and pepper and set it aside.
11 - Heat your oven to 165°C. Pour the saved rib stock into a saucepan over medium heat. Let it boil, then turn down to simmer until it gets nice and thick like a proper sauce.
12 - While they're still cold, cut between the bones to make single-rib portions. Put them in a baking dish, pour the thickened sauce over top, cover with foil and warm in the oven for 30 minutes until they're hot through.
13 - Heat up the pumpkin mash in a pot on low heat, stirring often, or just zap it in the microwave until hot.
14 - Spoon the warm purée onto hot plates, set a juicy rib on top with some sauce, and scatter plenty of the crunchy orange-chilli crumbs over everything. Eat right away with a simple green salad or some steamed veggies.

# Notes:

01 - You can cook the ribs a day early, which makes the flavor better and lets you easily scrape off the hardened fat from the sauce.
02 - Make sure your pumpkin gets really golden brown in the oven for the tastiest purée.

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