Braised Beef Short Ribs by lee
Ingredients
2 kg beef short ribs
1 liter vegetable oil
4 spring onion cut into 3 cm batons
Coriander sprigs
1 stick cassia bark
4 star anise
2garlic clove
½ tsp cracked black pepper
½ tsp Sichuan peppercorn
50 gm knob of ginger peeled and sliced
80 ml shaoxing rice wine
125 ml light soy sauce
50 ml of fish sauce
125 ml black vinegar
500ml coconut juice
70 gm rock sugar
2 pieces dried mandarin peel
Method
Heat oil to 180c (if using wok best to check by frying piece of bread)
Fry ribs in small batches until golden, then drain on a paper towel
In a saucepan combine all ingredients for braising and bring to boil. Add ribs and skim any impurities as they rise to the top.
Reduce heat and cook for further 1 1/2hrs. Continue to skim
When the meat is tender remove ribs, strain stock add spring onion and return to heat to reduce for 5 minutes.
When ready to serve drizzle sauce over and finish with coriander
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