Sophie Michell served up tasty Guyanese style pepper-pot short ribs with whipped yam and pickles on Saturday Kitchen.<\/p>\n
The ingredients for the brine: 625g brown sugar, 625g kosher salt, 5g black peppercorns, 50g fresh root ginger, thinly sliced, 25g cinnamon stick, 6g cloves and 15 ice cubes.<\/p>\n
For the ribs: 1.15kg short beef ribs, \u00bd Scotch bonnet chilli, whole but pricked, 1 cinnamon stick, broken into pieces, \u00bd tsp cloves, 2.5cm piece fresh root ginger, peeled and sliced, small strip orange peel, 1 small bay leaf, 1 medium onion, sliced, 100ml cassareep, 100g brown sugar, 100ml rum, \u00bd tsp salt and \u00bc tsp ground black pepper.<\/p>\n
For the pickled Scotch bonnet: 125ml white wine vinegar, 50g sugar, \u00bc tsp yellow mustard seeds, 120g Scotch bonnet chillies, small garlic clove, sliced, 1 sprig fresh thyme and pinch salt.<\/p>\n
For the pickled red onion: 250ml white wine vinegar, 50g white sugar, 125g red onion, thinly sliced and pinch salt.<\/p>\n
For the pickled watermelon rind: 125g watermelon rind, 65ml white vinegar, 65g white sugar, 1 lime, juiced, \u00bc star anise, \u00bc clove, 1 tsp yellow mustard seeds and 1 tsp brown mustard seeds.<\/p>\n
For the whipped yam: 600g yam, peeled and largely diced, 30ml\/2 tbsp double cream, 60ml\/4 tbsp milk, 25g unsalted butter, 10g kosher salt, pinch salt and pinch ground white pepper.<\/p>\n