Asian Style Braised Beef Short Ribs
PREP TIME: 15 MINS + MARINATING TIME
COOKING TIME: 3 HRS
SERVES: 6
INGREDIENTS
1 tablespoon vegetable oil
1.5kg beef short ribs
1/2 cup (125ml) oyster sauce
1 large brown onion, diced
4 cloves garlic, crushed
2 tablespoons ginger, grated
2 long red chilli, deseeded (optional) and finely chopped
6 spring onions, 4 cut into 2cm batons and 2 finely sliced
1/2 cup (125ml) light soy sauce
1/2 cup (125ml) hoi sin sauce
1/4 cup (60ml) Shaoxing cooking wine
1 cup (250ml) beef stock
1 cup dark brown sugar
100g fresh shitake mushrooms
TO GARNISH
2 teaspoons sesame seeds
1 spring onion, finely sliced
1 long red chilli, deseeded and finely sliced
SPRING ONION MASH POTATO
1 kg Spud Lite Potatoes, peeled and cut into chunks
1/2 cup (60ml) vegetable oil
2 tablespoons ginger, grated
1 bunch spring onions, chopped
1/4 teaspoon Chinese five spices
2 teaspoons soy sauce
METHOD
Step 1
Combine beef ribs and oyster sauce in a large non metallic bowl, tossing to coat. Cover and marinate in the refrigerator overnight.
Step 2
Preheat oven to 160°C (140°C fan-forced).
Step 3
Heat olive oil in a large heavy based pan over medium high heat, reserving any leftover oyster sauce. Brown ribs on all sides, then set aside.
Step 4
Reduce heat to low. Add onion, garlic, ginger, chilli and 4 spring onions cut into batons. Cover and cook for 10 minutes.
Step 5
Combine soy sauce, hoisin, cooking wine, stock, reserved oyster sauce and brown sugar in a jug. Pour into the pan, bring to the boil, then return ribs with mushrooms. Cover and bake for 2. hours or until beef is falling off the bone.
Step 6
Meanwhile, boil potatoes for 15 minutes or until very tender. Drain, then mash until smooth. Return to the pan over medium heat, stirring for 1 to 2 minutes to remove excess moisture.
Step 7
Blend oil, . of the spring onions and ginger to a puree. Cook in a frying pan over medium heat for 2 to 3 minutes, then stir through the mash with remaining spring onions, Chinese five spice and soy sauce.
Serve ribs with spring onion mash and steamed greens, garnished with sesame seeds, spring onion and chilli.
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