SPICED SHORT RIBS

Slow braising results in the meat practically falling off the bone. This versatile cut is also delicious cooked in red wine or stout.

Preparation 15 minutes Cooking about 5 hours Serves 6 2 TSP SUNFLOWER OIL, FOR FRYING

2KG BEEF SHORT RIBS

6 BANANA SHALLOTS, PEELED AND QUARTERED

2 CINNAMON STICKS

3 STAR ANISE

6 GARLIC CLOVES, PEELED AND BRUISED

9CM PIECE ROOT GINGER, PEELED AND SLICED

INTO MATCHSTICKS

1 ORANGE

900ML BEEF STOCK

2 TBSP EACH OF RICE WINE VINEGAR, SOY SAUCE

AND RUNNY HONEY

250G SHIITAKE MUSHROOMS, QUARTERED

JASMINE RICE, BLACK SESAME SEEDS AND STEAMED PAK CHOI OR SEASONAL GREENS, TO SERVE

MICRO HERBS (OPTIONAL)

1 Heat the oil in a large, high-sided casserole and brown the ribs all over in batches. Set the ribs aside and wipe most of the fat from the pan. Add the shallots and cook for 5 minutes, until just beginning to soften. Add the spices, garlic and ginger for the remaining minute, then return the beef to the pan with any juices, stirring to coat well. Using a vegetable peeler, zest the orange. Add to the pan along with its juice (about 4 tbsp), stock, vinegar, soy sauce and honey. Bring to the boil, then reduce to a simmer and cover with a tight-fitting lid. Cook for 3-4 hours, stirring occasionally. Add the mushrooms and continue cooking for a further hour, until the meat is tender and just coming away from the bone.

2 Remove the meat from the sauce, then bring the sauce to the boil and bubble until thickened. Return the beef to the pan and stir well to coat. Serve with steamed jasmine rice sprinkled with black sesame seeds, pak choi or seasonal greens, micro herbs, if using, and extra sauce on the side.