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  • Brased Short Ribs With Vietmanese Flavours

    1 vote
    Brased Short Ribs With Vietmanese Flavours
    Prep: 3 hours Cook: 2 hours Servings: 6
    by Brett Ede
    197 recipes
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    Ingredients

    • 1 heaped tbsp chilli paste
    • 1 tbsp smoked paprika (or plain)
    • 1 tspn 5-spice powder
    • 2½ tbsp brown sugar
    • sea salt & freshly ground pepper
    • vegetable oil
    • 1½ kg beef short ribs
    • 2 large onions, finely chopped
    • 3 garlic cloves, crushed
    • 1 tbsp grated fresh ginger
    • 3-3½ cups chicken stock
    • ¼ cup rice wine vinegar
    • 2 tbsp Asian fish sauce
    • 1 tbsp soy sauce
    • 2-3 star anise
    • steamed rice
    • 2 tbsp chopped fresh coriander

    Directions

    1. Mix together the chilli paste, paprika, 5-spice powder, 1 tspn brown sugar, seasonings and a little oil in a large bowl. Add the ribs and toss until well coated. Cover and set aside for at least 3 hours (or overnight), tossing now and again.
    2. When ready, heat a little oil in a heavy-bottomed casserole dish and brown the ribs all over in 2-3 lots, not over-crowding. Remove.
    3. Pour off most of the oil from the dish and gently sauté the onion, garlic and ginger until tender, stirring and scraping the bottom as you do so.
    4. Add 3 cups stock with 2 tbsp brown sugar, the rice wine vinegar, fish sauce, soy, a little salt and the star anise. Bring to the boil.
    5. Then turn the heat down, return the ribs and gently simmer for about 1½-2 hours until the meat is very tender, adding more stock if needed.
    6. Serve on a bed of steamed rice with a sprinkling of chopped coriander on top.

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