Method

Season the short rib generously with salt and pepper. In a heavy based pot, heat the coconut oil and sear the meat on all sides. Remove meat and reserve on a plate.

Add the carrot, onion, celery and garlic to the pot. Stir and lightly colour. Pour the wine into the pot and use a wooden spoon to scrape any sticky bits on the bottom of the pan loose. Don’t skip this step – there is some amazing flavour clinging to the bottom of your pot. Bring the wine to a light simmer and add the bouquet garnish and seared beef. Cover with a tight fitting lid and place in the oven for 3 hours at 160°C.

Carefully remove the pot and lid.  Use a pair of tongs to remove the meat and reserve.  The short rib should be soft and almost falling apart.

Strain the sauce through a sieve and rinse the pot. Place the sauce back into the pot with the meat. Place on a low heat and reduce slowly until most of the liquid has evaporated but the mixture is still moist. Gently pull the meat into rustic pieces using two forks.

Reserve until you are ready to enter cheesy heaven.

To Assemble:

Butter one side of each slice of bread.  Lay half of the cheese on the one unbuttered slice.

Top with the pickle, then the flaked beef short rib, and lastly, the other half of the cheese.  (See where we are going with the two layers of cheese?) Top with the other side of bread, butter facing outwards.  Gently press down. Grill until the cheese has melted over the contents and it looks like a heavenly cheesy melange of greatness.

Enjoy with the other ¼ (or another whole) bottle of Nederburg 56HUNDRED Merlot.

Recipe by Stéfan Marais of Societi Bistro