Over60
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

Salad

Sticky sauce

Directions

For the beef

  1. 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.
  2. 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.
  3. Once cooked, remove from the stove and let the beef steep for about 1 hour.

For the pear and kohlrabi salad

  1. Place sliced pear, kohlrabi, sea parsley and native pepper berry in a bowl.
  2. Season with salt, lemon juice and a splash of olive oil. Set aside.

For the sticky sauce

  1. In a pan, add 200ml of braising liquid, Chinese black vinegar and sugar and reduce to a thick sticky sauce.
  2. 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.

Tags:
food, recipe, beef, sticky beef rib, ribs