Red-Cooked Beef Short Ribs Recipe |
Ingredients: Serves 2-4 |
1kg beef short ribs, cut by the butcher into 8 pieces about 2 inches long 5 cups dry sherry or red wine ½ cup sugar ½ cup soy sauce 2 scallions, white and green parts, trimmed One 1½-inch piece peeled fresh ginger, flattened with a cleaver Two 3-inch cinnamon sticks 3 dried small hot red chilies 3 whole star anise 1 teaspoon ground white pepper 400g spinach |
Method: Bring a large saucepan of water to a boil over high heat. Add the short ribs and cook for 1 minute to remove some of the surface fat. Drain in a colander. Combine the sherry, sugar, soy sauce, scallions, ginger, cinnamon sticks, chilies, star anise, white pepper and 3 cups of water in a flameproof casserole. Stir to mix. Add the short ribs, cover and bring to a boil over high heat. Reduce the heat to medium-low, cover and simmer until the meat is fork-tender, about 2½ hours. Using a slotted spoon, transfer the short ribs to a chopping board. Cut the meat from the bones, transfer the meat to a bowl and discard the bones. Remove the scallions, ginger and whole spices from the sauce. Boil the sauce, uncovered, until it is syrupy, glossy and reduced to ¾ cup, about 15 minutes. Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the spinach and cook until tender, about 1½ minutes. Drain in a colander. Place the spinach on a platter. Return the short rib meat to the casserole and cook to heat through. Spoon the meat and sauce over the spinach and serve immediately. |
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