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Receta Brased Short Ribs With Vietmanese Flavours

by Brett Ede

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Serve on a bed of steamed rice with a sprinkling of chopped coriander on top.

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