Weekend Treats: Nadia Lim's Asian beef short ribs with rice and veggies

Long Lunch 25/05/2018
Photo: Nadia Lim

Serves 4

Beef ribs:
1.2kg beef short ribs
1 Tbsp Asian spice mix (2 teaspoons Chinese five spice, 1 teaspoon garlic powder, 1 teaspoon ginger powder)
1 carrot
3 cloves garlic
2 baby bok choy

Asian stock:
1 inch fresh ginger
Asian stock sauce (2 Tbsp oyster, 1 Tbsp Hoisin, 1 Tbsp dark soy, 1 Tbsp rice wine vinegar)
2 Tbsp soy sauce
1 Tbsp sesame oil
2 cups beef stock
1 Tbsp cornflour
1 Tbsp water

Rice:
1½ cups jasmine rice
2 ¼ cups water  

Veggies:
¼ red cabbage
2 Tbsp coriander
Drizzle red wine vinegar
1 Tbsp sesame seeds

Method:

Prepare the night before or morning of cooking. Pat beef ribs dry and rub with Asian spice mix. Season and set aside. Dice carrots 2cm and finely chop garlic. Place in slow cooker or casserole dish, cover and set aside in fridge.

Slice ginger into thin matchsticks. Combine in a medium bowl with remaining Asian stock ingredients, except cornflour and water. Cover and set aside in fridge.

To cook, preheat slow cooker to high or oven to 180oC. Add Asian sauce to slow cooker/casserole dish, cover and cook in slow cooker on high for about 9 hours. Alternatively, cook in oven for about 2 hours. Ribs will be falling of the bone when ready.

When ribs have 30 minutes cook time remaining, combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.

Thinly slice bok choy or separate leaves. Combine cornflour and water in a small bowl. Remove ribs from slow cooker/casserole dish and set aside to rest. Using a ladle, skim away any oil sitting on top of the sauce. Add cornflour mix and bok choy to sauce and cook for about 10 minutes until tender. Roughly chop or pull ribs, discarding bones and sinew.

Add beef back to slow cooker/casserole dish. Thinly slice cabbage until you have about 2 cups worth and roughly chop coriander. Toss in a medium bowl with a drizzle of vinegar and sesame seeds. To serve, spoon ¾ cup of rice on to plates and top with cabbage, pulled beef rib and a spoonful of Asian sauce.

Tips:

Leaving a dry rub on overnight will enhance the delicious Asian flavours.

If using a casserole dish, add cornflour mix and bok choy to dish and cook in oven for about 10 minutes until tender and sauce has thickened slightly.

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