Food & Wine
Enjoy some hearty sticky beef rib with beurre bosc pear
This sticky beef recipe is messily delightful, with sliced pears for an added health kick to your meal!
Serves: 4 to 6
Ingredients
Beef
- 2kg beef short ribs
- 5 litres water
- 3 cups Chinese cooking wine
- 2 cups dark soy
- 1 cup light soy
- 1½ cups white sugar
- 1 cup ginger roughly chopped
- 10 garlic gloves crushed
- 1 bunch of green shallots roughly chopped
- 3 cinnamon quills
- 8 star anise whole
- 1 orange, zest removed
Salad
- 2 beurre bosc pears pealed and finely sliced
- 1 bunch sea parsley picked
- 1 small kohlrabi, peeled and finely sliced
- 1 lemon
- Extra virgin olive oil
Sticky sauce
- 50g sugar
- 50ml Chinese black vinegar or balsamic vinegar
Directions
For the beef
- Place all ingredients except for the meat in a stockpot and bring to a simmer. Cook for about 15-20 minutes to bring out flavour.
- To prepare the beef ribs, cut excess fat away and place in the simmering stock for 2½-3 hours, keeping in mind that the beef should be under the stock at all times. It is a good idea to place a piece of baking paper over the top of the beef as this helps keep it submerged.
- Once cooked, remove from the stove and let the beef steep for about 1 hour.
For the pear and kohlrabi salad
- Place sliced pear, kohlrabi, sea parsley and native pepper berry in a bowl.
- Season with salt, lemon juice and a splash of olive oil. Set aside.
For the sticky sauce
- In a pan, add 200ml of braising liquid, Chinese black vinegar and sugar and reduce to a thick sticky sauce.
- Slice ribs and place on a serving platter, pour over the reduced sauce and garnish with the pear and kohlrabi salad.
Recipe thanks to Australian Pears. Republished with permission of Wyza.com.au.