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Ingredientes
- 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
Direcciones
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve on a bed of steamed rice with a sprinkling of chopped coriander on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 387g | |
| Recipe makes 6 servings | |
| Calories 776 | |
| Calories from Fat 602 | 78% |
| Total Fat 66.77g | 83% |
| Saturated Fat 28.87g | 115% |
| Trans Fat 0.0g | |
| Cholesterol 139mg | 46% |
| Sodium 932mg | 39% |
| Potassium 714mg | 20% |
| Total Carbs 13.52g | 4% |
| Dietary Fiber 2.6g | 9% |
| Sugars 8.25g | 6% |
| Protein 29.13g | 47% |
