Slow-Braised Star Anise and Lemongrass Beef Ribs
Photography by Sarah Tuck.
This is an incredibly popular dish and definitely one to serve as part of a feast. We served ours with lotus leaf buns. Note that this recipe is best started a day or two before serving.
Serves: 8
INGREDIENTS
⅓ cup oyster sauce
½ cup light soy sauce
1 cup Chinese Shaoxing rice wine
½ cup brown sugar
2 teaspoons five-spice powder
2 large chillis, roughly sliced
2 large thumbs ginger, finely sliced
5 cloves garlic, crushed
4 whole star anise
4 stalks lemongrass (outer leaves removed, bashed with a rolling pin)
3 kilograms beef short ribs
3 teaspoons cornflour
To serve
⅓ cup microgreens
2 spring onions, finely sliced
METHOD
Mix all of the ingredients (except the ribs and cornflour) in a large roasting dish. Cut the ribs apart and place flesh-side down in the marinade, in a single layer. Cover tightly with foil and refrigerate overnight (or for at least 6 hours). Remove the meat from the fridge half an hour before cooking.
Preheat the oven to 150°C. Roast (still covered with the foil) for 4 hours.
Remove the foil and very gently turn the ribs flesh-side up and cook a further ½ hour. Allow to cool on the bench for ½ an hour, then gently remove the ribs from the sauce and place on a baking paper-lined tray.
Strain the marinade sauce into a saucepan and refrigerate the ribs and sauce separately for 3 hours (or overnight).
Preheat the oven to 180°C.
Use a spoon to lift the fat off the chilled sauce and discard it. Bring the sauce to a simmer over a gentle heat. Whisk the cornflour with 1 tablespoon of water and whisk into the sauce. Heat a further 3–4 minutes until slightly thickened and glossy. Gently put the ribs flesh-side up in a large roasting dish and cover with half of the sauce.
Cover with tinfoil and cook 45 minutes, remove the foil and cook a further 15 minutes. Serve drizzled with the remaining sauce, garnished with spring onions and microgreens. Serves 8.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!