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Five spice & lemongrass short ribs

Five spice & lemongrass short ribs

A melt-in-the-mouth, slow-cook stew is the ultimate winter comfort food. This fragrant dish is inspired by the flavours of a Vietnamese bò kho, and is even better the day after cooking.

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Gluten free10 plant varieties
  • Serves6
  • CourseMain meal
  • Prepare10 mins
  • Cook3 hrs 20 mins
  • Total time3 hrs 30 mins

Ingredients

  • 1½kg beef short ribs
  • 1 tbsp Essential Vegetable Oil
  • 4 alion shallots, peeled and halved
  • 2 stalk/s llemongrass, halved horizontally and bashed
  • 1 garlic bulb, halved horizontally
  • 25g ginger, thinly sliced into matchsticks
  • 2 bay leaves
  • 25g pack coriander, stalks roughly chopped, leaves picked
  • 2 tbsp tomato purée
  • 1 tbsp Cooks' Ingredients Chinese 5 Spice
  • 300g baby parsnips, scrubbed
  • 300g baby topped carrots, scrubbed
  • 500ml fresh vegetable stock
  • 3 x 250g pouches Merchant Gourmet Brown, Red & Wild Rice
  • 1 tbsp fish sauce
  • 2 unwaxed limes, zested and cut into wedges

Method

  1. Preheat the oven to 170°C, gas mark 3. Pat the short ribs dry with kitchen paper and season. Put the oil in a large, lidded casserole dish and set over a medium-high heat. Add the short ribs in a single layer (you may need to work in batches) and brown on all sides for 6-8 minutes, turning with tongs.

  2. Transfer the ribs to a plate. Turn the heat down to medium and add the shallots, lemongrass, garlic, ginger, bay leaves, coriander stalks, tomato purée and Chinese 5 spice; cook for 2 minutes. Add the parsnips, carrots, stock and 300ml water. Bring to the boil, then season. Nestle in the ribs, cover with the lid and put in the oven for 2 hours. Uncover, turn the ribs over and roast for a further 1 hour, until the beef is very tender.

  3. Heat the rice according to pack instructions and stir the fish sauce into the stew. Serve the stew with the rice, scattered with lime zest and coriander leaves, plus the lime wedges on the side.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,694kJ/ 645kcals

Fat

33g

Saturated Fat

12.9g

Carbohydrates

50g

Sugars

8.2g

Fibre

9.7g

Protein

33g

Salt

1.8g

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