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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
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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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