rewrite this content and keep HTML tags Short Rib SouvlakiPrep Time: 1 hr 30 mins + picklingCook Time: 3 hrsWatch My Kitchen Rules on Channel 7 and stream it for free on 7plus >>Serves 4-6.Ingredients8 vine cherry tomatoes, halvedOlive oil, to drizzleFinely shredded red cabbage and iceberg lettuce, to serveBraised Short Ribs4 beef short ribs2 tsp olive oil2 brown onions, coarsely chopped2 carrots, coarsely chopped2 tbs tomato paste250ml bourbon whiskey6 garlic cloves, chopped1 litre beef stock1 tsp cayenne pepperPickles250ml white vinegar50g white sugar1 tsp salt10 peppercorns, bruised1 Lebanese cucumber, thinly sliced1 carrot, peeled, cut into matchsticksPita Bread280g plain Greek yoghurt300g self-raising flour1 tsp saltHarissa2 dried red chillies1 large red bullhorn capsicum, halved lengthwaysJuice of ½ lemon1 large garlic clove, crushed2 tsp olive oil1 tsp tomato paste½ tsp paprikaPinch cayenne pepperHarissa Tzatziki180g plain Greek yoghurt1 Lebanese cucumber3 tbs harissa (as above)2 tbs finely chopped dill3 tsp lemon juice3 tsp extra virgin olive oil1 garlic clove, crushedMethodBring a charcoal barbecue to medium-high heat. Season ribs. Cook, turning occasionally, until browned all over. Transfer to a medium roasting dish.Preheat oven to 150C.Heat oil in a large saucepan over medium-high heat. Add onions and carrots and cook, stirring occasionally, until lightly browned. Add tomato paste and cook, stirring for 2 minutes. Add bourbon. Simmer until reduced by half. Stir in garlic, stock and cayenne. Bring to a boil. Pour over beef ribs in dish. Cover tightly with foil or a lid and transfer to the oven. Braise for about 2 hours or until meat is tender and can be gently pulled off the bone.Meanwhile, to make pickles, stir vinegar, sugar, salt and peppercorns in a small saucepan over medium heat until sugar dissolves. Remove from heat. Stir in cucumber and carrot and set aside to cool. Transfer to a jar or bowl and refrigerate, covered, for 2 hours to pickle. Drain to serve.To make pita bread, place yoghurt, flour and salt in bowl of an electric mixer fitted with a dough hook. Mix to form a dough. Turn dough out onto a floured surface and knead for 2 minutes until smooth. Wrap in plastic wrap and set aside for 1 hour to rest.To make harissa, place dried chillies in a small bowl. Cover with boiling water and set aside to soak.Place capsicum on an oven tray, cut side down.Cook under a hot grill until skin blisters and blackens. Turn and cook for a further 1 minute or until tender. Place in a bowl and cover with a lid or plastic wrap. Stand for 10 minutes. Peel away and discard skin. Place capsicum flesh in a small processor.Drain soaked chillies and trim away and discard any stalks. Add to processor with remaining ingredients. Process to form a smooth puree. Season.To make tzatziki, place yoghurt in a muslin-lined sieve over a bowl. Refrigerate for 1 hour or up to overnight to drain.Coarsely grate cucumber and drain in a sieve, pushing down to extract excess water. Combine drained yoghurt and cucumber with remaining ingredients in a bowl. Season. Refrigerate until required.Remove short ribs from braising mixture and coarsely shred meat. Transfer to a warm dish and cover.Strain braising liquid (reserve vegetables for another use) into a large saucepan and place over medium-high heat. Simmer until thickened and reduced to form a rich sauce. Add enough of the sauce to the beef to coat and keep moist. Reserve remaining sauce to serve.Reduce oven to 100C.Heat a large lightly oiled frying pan over medium-high heat. Add cherry tomatoes, cut-side down. Cook until lightly caramelised. Transfer to a baking dish cut-side up. Drizzle with olive oil, sprinkle with oregano and season. Bake for 30 minutes.Divide rested bread dough into six portions. Roll each portion on a floured surface into an 18-20cm round.Heat a large oiled frying pan over medium heat. Cook flatbreads for 2-3 minutes on each side or until browned and cooked through.To assemble, place pita breads on serving plates and spread with harissa tzatziki. Top with cabbage, lettuce and shredded beef short rib. Drizzle with a little of the remaining braising sauce. Top with cherry tomatoes and pickles.TipHarissa is a North African chilli paste. Store any remaining harissa in an airtight container in the fridge. Stir into dips, sauces and pasta dishes or serve with grilled meats and fish.This simple delicious pita bread can also be made by hand. We used an electric mixer to speed things up on the day.MKR judges Manu and Colin spill on their long-running secret feudMKR star stuns with surprise baby announcement – over the dinner tableIf you’d like to view this content, please adjust your Cookie Settings.To find out more about how we use cookies, please see our Cookie Guide.
MKR Episode 10 Recipe: Short Rib Souvlaki
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