Crispy Fried Beef with Orange Peel & Black Tea Vinegar


Serves 4

1 cup braising liquid from red braised short ribs 2 tbsp honey

¼ cup cornflour, to dust

½ tsp Chinese five spice

4 cold red braised beef short ribs, bones


Vegetable oil, for shallow frying

4 strips orange peel, shredded

10cm ginger, peeled and shredded

6 dried whole chillies

1 tbsp toasted black and white sesame seeds Purple shiso, to serve


¼ tsp loose black tea leaves ¼ cup black vinegar

¼ cup orange juice

For the black tea vinegar, combine the tea, vinegar and orange juice in a small saucepan over low heat for 2 minutes. Take off the heat, set aside for 10 minutes and allow the flavours to develop. Strain and set aside.

Place the braising liquid and honey in a small saucepan over medium heat and bring to a simmer. Cook for 10 minutes, or until reduced and sticky.

Combine cornflour and Chinese 5 spice in a small bowl. Set aside. Pull the meat of the cold beef ribs into bite-sized piece.

Half fill a saucepan with vegetable oil and place over medium high heat, until a deep frying thermomete­r reaches 180°C. Add the orange and ginger and cook for 30 seconds or until golden and crisp. Removed with a slotted spoon and set aside.

Dust the beef in flour and working in batches, lower into the oil. Cook for 2-3 minutes, or until golden and crisp. Remove with a slotted spoon and drain. Repeat with remaining beef.

Serve the beef drizzled with sticky braising liquid. Top with crispy orange and ginger mixture, chillies and sesame seeds. Serve with vinegar and purple shiso.

 ?? ??

Newspapers in English

Newspapers from Australia