These are such a delightful way to end the weekend! I love beef ribs but they can be quite a rich, fatty cut so I tend to prefer them Asian-style. In this dish they are served in an aromatic, spiced sauce alongside a fresh, crunchy, zingy Vietnamese slaw which works beautifully to cut through that richness! Don't forget that white rice to soak up the sauce. Food coma!
Serves 4
Prep: 10 minutes
Cook: 4 hours
Ingredients
1kg beef short ribs (about 8 ribs)
1 brown onion, diced
3 cloves garlic, crushed
1-inch piece ginger, peeled and grated
2 tsp Vietnamese five-spice powder
1 tsp ground cinnamon
4 whole star anise
1/2 cup soy sauce
1/2 cup hoisin sauce
1 tbsp brown/palm sugar
2 cups beef stock
Steamed rice, to serve
For the slaw:
1 red apple, sliced into matchsticks
1 carrot, julienned
1 Lebanese cucumber, thinly sliced
1 red chilli, thinly sliced
1/2 bunch coriander, leaves picked
1/2 bunch mint, leaves picked
Juice of 2 limes
2 tbsp fish sauce
1 tsp caster sugar
1 tsp crushed garlic
Method:
Heat oil in a large, heavy bottomed frying pan over high heat. Add the beef ribs and brown on all sides. Transfer to a slow cooker.
Turn the heat down to medium and add a splash more oil. Add the onion and fry for two minutes. Add the garlic and ginger and fry for a further minute. Sprinkle in the five-spice powder, cinnamon and star anise and cook, stirring, until fragrant.
Pour in the soy sauce, hoisin sauce, brown sugar and beef stock. Bring to a simmer and then pour the contents into the slow cooker. Set to cook for 4 hours on high.
When the slow cooker has about 30 minutes to go, prepare the slaw. Toss the apple, carrot, cucumber and chilli in a large bowl. Add the herbs. In a smaller bowl, mix the lime juice, fish sauce, sugar and garlic. Wait to pour the dressing over the slaw until just before serving, so it all stays crispy.
To plate up, divide steamed rice between plates. Add a handful of crunchy slaw. Place two beef ribs on each plate and drizzle over the sauce.
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