SOY-GLAZED ANGUS Beef SHORT RIB BUNS
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.