Slow braised short ribs with an Asian twist.

Slow braised short ribs with an Asian twist.

Looking back at my blog posts you’d be forgiven for thinking all we eat are cakes, slow cooked comfort food and vegetable soups. Salads and fish finger sandwiches happen at Mintcustard Mansions too.

However, another slow cooked recipe today. Slow braised short ribs with an Asian twist. Short ribs are making more and more of an appearance in supermarkets in the UK. They may be in the prepacked secion or even on the butchery counter. Butchers, of course, will be able to source them for you too.

Slow cooked beef, with it’s dark sticky richness, lends itself to the sweet and spicy flavours found in Korean beef dishes.

Slow braised short ribs with an Asian twist.

Marinade for up to 4 short ribs

2 ripe conference pears, peeled, cored and chopped.

2 garlic cloves

1 tbsp gochugang paste or 1 large red chili, chopped

1 thumb length garlic peeled

200 ml dark soy sauce

1 cup soft brown sugar

splash of sesame oil

1 tbsp hoisin sauce

 

1 large short rib per person

1 tbsp flavourless oil to oil the casserole dish

large lidded casserole dish

foil

How to …..

• Place all the marinade ingredients in a blender and blend until smooth.
• Place the short ribs in a large plastic bag and pour in the marinade. Place in the fridge for at least 4 hours or overnight if possible.
• Preheat the oven to 150c.
• Oil the bottom of the casserole dish. Remove the short ribs from the marinade and place in the casserole dish. Pour over the remaining marinade and put the lid on. If it isn’t that tightly fitting, place a layer of foil over the dish before fitting the lid.
• Braise for 4 to 5 hours, basting the short ribs every 45 minutes or so. If the marinade is reducing too quickly and becoming too thick to baste, add a small glass of water to the pan and stir.
• Once cooked, serve with broccoli, rice and a sprinkling of sesame seeds.

 

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