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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Ep 68: Spiced red braised beef short ribs

Spiced red braised beef short ribs, spiced pickles, soft boiled egg

Spiced red braised beef short ribs, spiced pickles, soft boiled egg

Serves: 4 main
Preparation: 30 minutes              
Cooking:  1 hour 30 minutes

Spiced red braised beef short ribs
1kg beef short ribs
2 tablespoons vegetable oil
3 cinnamon quills
3 star anise
½ teaspoon cloves
1 heaped teaspoon black peppercorns
1 heaped teaspoon Szechuan peppercorns
4 knobs ginger, sliced
6 cloves garlic, crushed
4 stalks spring onions, chopped into 5cm lengths
4 baby leeks, or the white of one leek, roughly chopped
4-6 fresh red chillies, slit in half
4-6 dried long red chillies
Peeled rind of one orange
3 cups shao hsing wine
2 cups dark soy
1 cup light soy
½ cup dark vinegar
120g Chinese rock sugar, bashed in a mortar and pestle
Extra soy and rick sugar, if required

½ cup rice wine vinegar
¼ cup white sugar
1 red chilli
2 dried long red chilli
1 cinnamon quill
5 black peppercorns
3 cloves
1 star anise
1 Lebanese cucumber, long wedges
2 baby turnip, sliced into rounds
2 red radish, sliced into rounds

4 eggs, room temperature
Steamed rice, to serve
Fresh coriander leaves, to serve

1 Prepare ribs by cutting between the bones into individual ribs. Render off excess fat in a hot pan.

2 Heat oil in a pressure cooker over medium heat, add cinnamon, star anise, cloves, peppercorns, ginger and garlic and cook for 2-3 minutes until aromatic. Add spring onion, leek, chilli, orange rind, shao hsing wine, soy, vinegar and ¾ of the sugar, bring to the boil. Taste the liquid and add remaining sugar if required. Add ribs, close lid, bring up to pressure over high heat and cook for 1 hour. Cool to release pressure, check if meat is tender, if it is, remove from pressure cooker and reduce sauce. Adjust sauce for saltiness/sweetness with extra soy sauce or sugar if required then strain, reserving the chilli.

3 For pickles, bring vinegar, sugar, chillies and spices to the boil in a medium saucepan. Remove from heat and set aside to infuse. Place vegetables in a large bowl and pour over hot pickling liquid. Steep for 10-15 minutes and drain.

4 For soft-boiled eggs, bring a saucepan of water to the boil. Gently lower eggs into water and cook for exactly 5 minutes. Remove and transfer to a bowl of cold water to stop eggs cooking. Peel and place in serving bowl. Pour over some of the beef braising liquor.

5 To serve, slice beef pieces in two, place in serving dish with chilli and ladle over braising liquor, serve with pickles, egg, rice and coriander.