Serves:

6

Description:

A tasty hearty winter dish, a great dish to impress guests.

Ingredients:

• 2.5kg – Short rib of Angus beef (approx. 6 ribs)
• 4 tbs groundnut oil
• 8 slices ginger, 5cm long x 3mm thick
• 8 cloves garlic, lightly crushed
• 8 each spring onions cut into 8cm lengths
• 2 dried chillies split in half
• 6 tbs fermented red bean curd
• 6 tbs Hoi sin sauce
• 4 star anise

For the sauce:

• 2 litres chicken stock
• 6 tbs chinese rock sugar, crushed
• 4 tbs lLight soy sauce
• 6 tbs dark soy sauce
• 8 tbs shaoxing rice wine
• 2 tbs salt
• 1 tbs freshly milled black pepper

Method:

Blanch the beef in boiling water for 5 minutes, drain well and discard the water. Heat a large pan or wok, add ground nut oil and seal the short ribs until golden brown. Add ginger, garlic, spring onions and chilly, continue to fry for up to three minutes, not allowing the garlic to get brown. Add fermented bean curd, hoi sin sauce and star anis and stir well. Add all sauce ingredients, slowly bring to the boil and simmer on a slow heat covered with a lid for at least 2.5 hours. The meat will be very tender when the bones can be easily removed. Serve with sautéed Kailan or choy sum and fried sticky rice noodles.

Recipe by: Frank Burger

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