Beef short rib & kale noodle soup with chilli oil

Preheat the oven to 150ºC, gas mark 2. Combine the pepper and flour on a plate. Dust and roll the beef ribs in the mix to cover. Heat the oil in a small-medium casserole or ovenproof dish. Add the ribs and brown on all sides for 7-10 minutes.

Add the shallots, garlic and ginger to the pan, colour for 1 minute, then carefully pour in 800ml cold water. Add the spices and soy sauce. Bring to a simmer, then cover with a lid. Transfer to the oven to braise for 2 hours, or until the meat can be easily prised from the bones. (Or, once coloured, cook in a slow cooker on low for 8 hours or in a pressure cooker for 50 minutes.)

Remove the beef, cinnamon, star anise and ginger from the stock. Fork the beef into bitesized chunks and set aside. Discard the ginger and spices.

Blitz the stock, shallots and garlic, using either a stick blender in the pan or a stand blender. The liquid will become pale and thicken a little. There should be around 700ml stock remaining – if not, top up with water. If the beef was cooked in the pressure cooker, you may need another 100ml water. Return to the saucepan if needed with the beef and simmer gently to keep warm.

Cook the noodles according to pack instructions, then drain. Blanch the kale in a pan of hot water for 90 seconds, then drain.

Put the noodles into 4 bowls. Add the kale, then use a slotted spoon to add the beef. Top with equal amounts of stock, then add a drop or two of chilli oil to taste.