Beef Short Ribs In BBQ Sauce by Chef Stephen Ochieng, H&S Chef Of The Month
H&S Chef Of The Month
Chef Stephen Ochieng
Nationality: Kenyan
Interview With H&S Magazine
Who Is Stephen Ochieng?
My name is Chef Stephen Ochieng, and I am a chef based in Nairobi, Kenya. From a young age, I developed a deep passion for cooking, which has since become a significant part of my life and career.
Type Of Cuisine?
Italian cuisine is one of my all-time favourites. I have always been drawn to it, especially because of my love for pasta.
What Inspired You To Become A Chef?
My inspiration to become a chef came from my mother, who was an incredible cook known for her delicious street food. I promised her that I would follow in her footsteps and carry on her culinary legacy.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
In this industry, I have faced many challenges. One that I can mention is that sometimes, when joining a new job, the menu is totally different from what you know, which means it can take you several days to master the new menu.
What’s Your Biggest Achievement In The Culinary Industry?
The most significant achievement I have accomplished is training my fellow colleagues, helping them progress from kitchen assistants to cooks. Another achievement is that I can now prepare at least five different types of cuisines perfectly.
When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?
For me, technique is very important, especially when it comes to using pans and knives. I have strong knife skills, and I love cooking with pans. One of my favourite techniques is flambé, which brings me great joy when I see the flames and the excitement it adds to the cooking process.
Recipe Of The Week: Beef Short Ribs In BBQ Sauce
The BBQ Sauce
Ingredients:
• 1 cup tomato ketchup
• ¼ cup honey
• ¼ cup brown sugar
• ½ cup white vinegar
• 1 cup dark soy sauce
• 1 cup fresh blended pineapple juice
The Beef Short Ribs
Ingredients:
• 1 kg sliced beef ribs
• 1 tsp mixed herbs
• Salt and pepper, to taste
• 1 medium carrot, diced for garnish
• 1 small zucchini, diced for garnish
Preparation: The BBQ Sauce
In a separate pot, combine the ketchup, honey, brown sugar, vinegar, soy sauce, and pineapple juice. Cook the mixture over low heat, stirring occasionally, until it thickens.
Preparation: The Beef Ribs
Boil the beef ribs in a large pot with mixed herbs, salt, and pepper until the ribs are tender. Simmer until the ribs are tender. Once tender, dip the ribs in the BBQ sauce, coating them well. For a touch of colour and added flavour, sprinkle diced carrot and zucchini over the ribs.
Plating
Serve the ribs hot on a plate, with mashed potatoes or chips and a side salad.
