There are no eggs in this recipe, reflecting the egg scarcity during the First World War.
1 L white wine vinegar or
Apple cider vinegar
1 cup brown sugar
1/4 cup table salt
1/2 tsp of chilli flakes
1.5 kg white cabbage
1 Spanish onion
1 kg beef short ribs
1 Tbs paprika
3 Tbs brown sugar
1 Tbs white sugar
2 tsp salt
1 tsp celery salt
1 tsp ground black pepper
1 tsp cayenne pepper, to taste
1 tsp dry mustard
1 tsp garlic powder
1 tsp onion powder
Salt and pepper, to taste
1 tsp toasted pine nuts
1 tsp parsley
Make this the day before. Mix white wine vinegar, brown sugar, salt and chilli flakes into a saucepan and bring to a boil, then let it cool.
Remove the outer leaves and core of the cabbage. Slice into fine strips approximately
1cm x 5cm long. Place in a large bowl.
Slice Spanish onion into fine strips. Combine the cabbage and Spanish onions with the vinegar mixture in an airtight container. Leave overnight in refrigerator.
Combine paprika, brown sugar, white sugar, salt, celery salt, ground black pepper, cayenne pepper, dry mustard, garlic powder and onion powder.
Coat ribs with the spice mix. Refrigerate the ribs for up to 6 hours.
Preheat oven to 120°C. Using a baking dish, place the ribs into the pan, do not over crowd.
Cover the baking dish with foil and place on centre rack of pre-heated oven. Cook for approximately 4 hours or until tender.
Remove the ribs from oven and drain any grease from dish. Allow ribs to rest for 30 minutes.
Drain liquid from cabbage pickle, season with salt and pepper, toasted pine nuts, parsley and a sprinkle of olive oil. Serve ribs with pickle. Enjoy!
Recipe provided by The Meat & Wine Co. Circular Quay
Photo Credits: Flavours of Urban Melbourne by Smudge Publishing RRP $80