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Sticky master-stock beef ribs with cucumber-sesame relish


You'll need

250 ml (1 cup) soy sauce 250 ml (1 cup) Shaoxing wine 120 gm rock sugar, coarsely crushed (see note) 50 gm (10cm piece) ginger, thickly sliced 6 golden shallots, halved 4 spring onions, coarsely chopped, plus extra thinly sliced horizontally, to serve 1 head of garlic, halved 4 star anise 2 cassia quills 1.5 kg beef short ribs (4 ribs) 80 gm honey For brushing: vegetable oil To serve: roasted sesame seeds   Cucumber-sesame relish 1 garlic clove, coarsely chopped 2 tsp roasted sesame seeds 50 ml rice vinegar 1 tbsp caster sugar 1 tsp finely grated ginger 4 baby cucumbers, unpeeled, cut into julienne on a mandolin

Method

  • 01
  • For master stock, bring soy sauce, Shaoxing wine, sugar, ginger, shallot, spring onion, garlic, spices and 1.5 litres water to the simmer in a large saucepan over medium-high heat, stir to dissolve sugar and simmer to infuse (30 minutes). Set aside to cool completely.
  • 02
  • Place ribs and enough cold water to cover generously in a large saucepan over high heat, bring to the boil, cook for 2 minutes, drain and rinse ribs under cold running water. Add to master stock and bring to the simmer over medium-high heat. Reduce heat to low, cover and simmer until meat almost falls from the bone (2½-3 hours). Remove ribs with a slotted spoon and set aside on a tray to dry (1 hour).
  • 03
  • Strain 250ml master stock into a clean saucepan (reserve remaining master stock for another use), add honey, bring to the boil over medium-high heat, reduce to a glaze (5-6 minutes) and set aside.
  • 04
  • Meanwhile, for cucumber-sesame relish, pound garlic, sesame seeds and ½ tsp sea salt in a mortar and pestle to a coarse paste, stir in vinegar, sugar, ginger and 1 tbsp hot water, then transfer to a non-reactive bowl. Add cucumber, toss to combine and stand to pickle (10-15 minutes).
  • 05
  • Heat a char-grill pan over medium-high heat. Brush ribs lightly with oil and char-grill, turning and basting occasionally with reduced master stock, until glazed and warmed through (2-3 minutes). Serve hot topped with cucumber-sesame relish, extra spring onion and roasted sesame seeds.

Note Rock sugar is available from select supermarkets and Asian grocers; if it's unavailable, substitute caster sugar.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Full-bodied cool-climate cabernet.

Featured in

Jan 2013

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