Recipes CHINESE 5 SPICE BEEF SHORT RIBS
CHINESE 5 SPICE BEEF SHORT RIBS
Turn a stay-at-home family dinner into a feast with this easy recipe. Our Cape Herb & Spice Chinese 5 Spice blend is heady with the perfume of cinnamon, fennel, cloves, star anise and cardamom – the perfect aromatics base for the richness of beef short ribs. All it asks for is Jasmin or Basmati rice.
- WHAT YOU WILL NEED -
- 1kg thick-cut beef short ribs
- 2 Tbsp vegetable oil
- 1 very large onion, peeled and quartered
- 2 lrg carrots, peeled and quartered
- 1½ Tbsp CHINESE 5-SPICE
- 2 Tbsp Hoisin sauce
- 1 Tbsp honey
- 2 Tbsp soy sauce
- 1 cup water
- 2 fat cloves garlic, finely sliced or grated
- 4cm piece of ginger, peeled and finely sliced
- 1 heaped Tbsp corn flour
- 3 spring onions, green parts only, sliced very finely on the diagonal
- lrg handful of coriander leaves
- finely sliced red chilli (optional)
- Basmati or Jasmin rice
- METHOD -
Heat a frying pan, add the vegetable oil and fry the short rib, a few pieces at a time, until nicely brown and caramelized. Place onion and carrots in a large roasting dish. Place short ribs on top. Whisk together Cape Herb & Spice Chinese 5 Spice, hoisin, honey, soy, ginger, garlic and water and pour over the meat. Cover the roasting tray with tinfoil, tucking in the sides to ensure it is properly sealed.
Slow roast in a 170 ˚C oven for two and a half to three hours until the meat is fall-off-the-bone soft. Mix the corn flour with a tablespoon of water and stir it into the sauce in the roasting tray. Pop it back in the oven for a further 5 minutes to give the corn flour a chance to cook through and thicken the sauce. Top beef short ribs with spring onions, coriander and chilli if using and serve with Basmati or Jasmin rice.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
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