A solid option to save money, reduce food wastage, and just as delicious as regular cuts.


  • 2 beef bavette steaks

  • Marinade 

  • 1 lime, zested and juiced

  • 2 tbsp extra virgin olive oil

  • 2 tsp smokey paprika

  • 2 tbsp brown sugar

  • ¼ tsp sea salt

  • ¼ tsp freshly ground pepper

  • Salad

  • 2 corn on the cob husk and silks removed, blanched quickly

  • 400g small sweet potato, sliced 1cm thick on an angle

  • 2 jalapeño peppers, seeds and stems removed, sliced thickly

  • 200g baby heirloom tomatoes, chopped roughly

  • 1 tbsp extra virgin olive oil

  • 1 lime cut into wedges

  • 50g feta cheese (optional)


  • Braising:

  • 1.

    In a large pan over medium heat sauté onion, celery and carrot until translucent with olive oil and place in an oven tray.

  • 2.

    Season short beef ribs with salt & pepper. Place the ribs on top of the vegetables.

  • 3.

    Place beef stock, brown sugar, and balsamic vinegar so braising liquid covers the ribs.

  • 4.

    Cover with baking paper then aluminium foil and roast at 160°C for about 2½ hrs. Take ribs out of the oven every 40 mins and turnover in liquid then return o oven. The meat on the ribs is ready when tender.

  • 5.

    Remove the ribs from the braising liquid and refrigerate for 2 hrs.

  • Glaze:

  • 1.

    Combine the sugar, caramelised balsamic and cooking juices (avoiding the fat) in a bowl stirring regularly until a glaze is formed.

  • 2.

    When ready to serve, cut each piece of rib into sections along the bone and heat over a charcoal grill. Whilst grilling the ribs, continuously brush them with the glaze until sticky & caramelised.

  • 3.

    Combine all the salad ingredients and serve alongside the ribs. Garnish with micro herbs and chervil.

  • Tips for grilling the Bavette Steak:

  • 1.

    Ensure the steak is at room temperature before cooking.

  • 2.

    Season and cook over a grill or pan on high heat, turn once only.

  • 3.

    This cut is best cooked medium-rare.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 265kj
  • Fat Total 15g
  • Saturated Fat 5g
  • Protein 16g
  • Carbohydrate 14g
  • Sugar 5g
  • Sodium 207mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe a part of the Curious Cuts campaign with Harris FarmĀ 

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