- 0:15 Prep
- 3:20 Cook
- 4 Servings
- Capable cooks
For a slow cooked Asian recipe, look no further than this beef short ribs recipe.
Ingredients
- 2 tablespoons sunflower oil
- 1.2kg beef short ribs (see notes)
- 1 onion, chopped
- 1 carrot, sliced
- 1 cup (250ml) light soy sauce
- 1 firmly packed cup (250g) brown sugar
- 4 star anise
- 5 garlic cloves
- 1/2 cup (125ml) rice wine vinegar
- 2 cups (500ml) Massel beef stock
- 1/2 teaspoon sesame oil
- 3 spring onions, sliced
- Steamed rice, to serve
- Chinese broccoli, to serve
- Sliced red chilli, to serve
Method
- Step 1Preheat the oven to 160°C.
- Step 2Heat oil in a flameproof casserole over medium-high heat. Season the beef, then in batches, cook for 3-4 minutes until browned all over. Remove from pan.
- Step 3Add the onion and carrot, then cook, stirring, for 2-3 minutes until browned. Add the soy, sugar, star anise, garlic, vinegar, stock, sesame oil and two-thirds of the spring onion and bring to a simmer. Add beef, then cover and transfer to the oven. Roast for 2 1/2-3 hours until meat is tender and falling off the bone.
- Step 4Serve beef with rice, Chinese broccoli, chilli and remaining spring onion.
- Low carb
Nutrition
3580 kj
Energy
43g
Fat Total
14g
Saturated Fat
2g
Fibre
51g
Protein
149mg
Cholesterol
5075.44mg
Sodium
65g
Carbs (sugar)
66g
Carbs (total)
All nutrition values are per serve
Notes
Beef short ribs (from selected supermarkets and butchers) are ideal for slow cooking. You could also use 1kg beef blade steak, cut into 6cm chunks.
- Author: Phoebe Wood
- Image credit: Jeremy Simons
- Publication: Taste.com.au
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