SLOW-BRAISED SOY BEEF RIBS

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Invite a crowd of friends around to enjoy these pocket-friendly dishes

INGREDIENTS

  • 1kg beef short ribs, or lamb or pork ribs, sliced
  • 3ml cayenne pepper
  • freshly ground black pepper
  • 15ml olive oil
  • 1 onion, peeled and diced
  • 3 garlic cloves, crushed
  • 20ml fresh ginger, peeled and grated
  • 3 carrots, peeled and sliced
  • 2 stalks celery, sliced
  • 80ml dark soy sauce
  • 15ml dark brown sugar
  • 2 star anise
  • 1 cinnamon stick
  • 500ml beef stock

TO SERVE:

  • 250g Asian mushrooms, sliced and
  • fried (optional)
  • rice noodles or wasabi mashed potatoes
  • stir-fried vegetables like pak choi

METHOD

  1. Season the ribs with cayenne pepper and black pepper.
  2. Heat the oil in a pan and brown the ribs on all sides. Transfer them to an ovenproof casserole dish.
  3. Return the pan to the stove and fry the onion and garlic for 4–5 minutes.
  4. Add the ginger, carrots and celery and cook for 2–3 minutes. Transfer the mixture to the casserole dish and stir in the remaining ingredients. Cover and cook for 3 hours.
  5. Remove the cover and cook for a further 30–45 minutes. Stir in the fried mushrooms, if using.
  6. Serve with rice noodles or wasabi mashed potatoes and stir-fried vegetables.

(Serves 4–6)

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