Good (UAE) - - GOOD FOOD -

makes 8 Buns

2 An­gus beef short ribs (about 1.5kg to­tal)

2 tbs english mus­tard 8 bao buns* Chopped spring onion, to serve


320ml soy sauce 50g grated gar­lic 375g su­gar

1½ tsp chilli flakes 1½ tsp se­same oil

1) Heat a pan on high heat un­til smok­ing hot. Sea­son short ribs with salt and pep­per, then sear in the hot pan on all sides. Trans­fer to a plate. 2) Smear english mus­tard all over the short ribs, then place in a zi­ploc bag. Cre­ate a water bath or use a water cir­cu­la­tor to heat to 68°C. Place the zi­ploc in the water, keep­ing the open­ing above the water line. Re­move all the air, then seal the bag. Cook for at least 12 hours, up to 18 hours (the longer you cook it, the more ten­der it it will be). 3) Mean­while, to make the glaze, place all in­gre­di­ents in a saucepan and sim­mer over low heat un­til re­duced by half. 4) To serve, re­move the short rib from the bag while still hot, then cut the meat off the bone. Re­serve the bone. Pre­heat a bar­be­cue grill to high. grill the meat on the bar­be­cue, bast­ing with the glaze – take care, as the sauce can burn quite eas­ily. If de­sired, baste the bone and char on the grill to use as a gar­nish. 5) Heat the bao buns in a steamer un­til soft and warm. If you don’t have a steamer, run the buns un­der cold water, then heat them up in the mi­crowave for 2 min­utes. 6) Slice the short rib and dish up next to the bone on a serv­ing plate. driz­zle with re­main­ing glaze, then gar­nish with chopped spring onion.

* Avail­able in the Asian food sec­tion of se­lected hy­per­mar­kets, and from spe­cial­ist Asian gro­cers.

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