Back
Spiced Red Braised Beef Short Ribs, Spiced Pickles, Soft Boiled Egg
Recipe by Audra Morrice
- Steps
- Ingredients
Steps
- Prepare ribs by cutting between the bones into individual ribs. Render off excess fat in a hot pan.
- Heat oil in a pressure cooker over medium heat, add cinnamon, star anise, cloves, peppercorns, ginger and garlic and cook for 2-3 minutes until aromatic. Add spring onion, leek, chilli, orange rind, shao hsing wine, soy, vinegar and ¾ of the sugar, bring to the boil. Taste the liquid and add remaining sugar if required. Add ribs, close lid, bring up to pressure over high heat and cook for 1 hour. Cool to release pressure, check if meat is tender, if it is, remove from pressure cooker and reduce sauce. Adjust sauce for saltiness/sweetness with extra soy sauce or sugar if required then strain, reserving the chilli.
- For pickles, bring vinegar, sugar, chillies and spices to the boil in a medium saucepan. Remove from heat and set aside to infuse. Place vegetables in a large bowl and pour over hot pickling liquid. Steep for 10-15 minutes and drain.
- For soft-boiled eggs, bring a saucepan of water to the boil. Gently lower eggs into water and cook for exactly 5 minutes. Remove and transfer to a bowl of cold water to stop eggs cooking. Peel and place in serving bowl. Pour over some of the beef braising liquor.
- To serve, slice beef pieces in two, place in serving dish with chilli and ladle over braising liquor, serve with pickles, egg, rice and coriander.
Notes
Preparation: 30 minutes Cooking: 1 hour 30 minutes
