This soy-glazed sticky braised beef is a perfect slow dish for entertaining. It works brilliantly on its own, or even better with wasabi-mash or sticky rice.
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Heat the oil in a large casserole dish. Season the short ribs and brown over a medium-high heat for 3-4 minutes on all sides (you may need to do this in batches, adding a little more oil); set aside.
Add the shallots to the pan and fry for 5 minutes, until golden and starting to soften. Add the garlic and ginger, then cook for another 2 minutes. Tip in the star anise, soy and stock. Bring to the boil, then reduce to a low simmer, returning the beef ribs to the pan along with any juices.
Cover and simmer for 2-3 hours until the meat is very tender. (At this stage you can either leave the meat on the bone or shred into chunks with 2 forks.) Simmer, uncovered, for another 40-45 minutes, stirring regularly towards the end to prevent it from catching. You should have a rich sauce that coats the beef ribs; if not, reduce a little further. Add lime juice to taste, allow to rest for 15 minutes, then serve with wasabi-spiked mashed potato or sticky rice, if liked.
TO MAKE IN A SLOW COOKER
Put all the ingredients apart from the oil (which you won’t need) and lime juice in a slow cooker. Cover and cook on low for 6-8 hours, or medium for 4-6 hours, until the meat is really tender. Set the ribs aside to rest, then pour the braising liquid into a pan and reduce over a high heat until syrupy. Add lime juice to taste; pour over the ribs to serve
Typical values per serving when made using specific products in recipe
Energy | 2,129kJ/ 510kcals |
|---|---|
Fat | 30.4g |
Saturated Fat | 12g |
Carbohydrates | 5.3g |
Sugars | 4.1g |
Fibre | 4.2g |
Protein | 51g |
Salt | 2.4g |
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