This is a delicious way to cook beef short ribs, there is a lovely sweetness to the sauce, heat from the gochujang paste and tasty soft potatoes cooked in the braising liquid, serve with pickled white onion salad & sesame chilli salt (recipes below). I first saw this recipe in Gourmet Traveller magazine and as my butcher always has short ribs on his counter, I was looking for a really good way to cook them and this is it.
Ingredients:
2kg beef short ribs
1 onion, halved
1 head of garlic, halved across the middle
30g fresh ginger, sliced
1 tbsp sesame oil
1 tbsp finely grated ginger
4 cloves garlic. crushed
80-160g gochujang (if you only like a gentle heat, add 80g if you like it hotter go up to 160g)
125ml soy sauce
80ml mirin
55g caster sugar
1 tbsp sea salt flakes
1.5 litres beef stock
1kg potatoes, peeled and cut into chunks
garlic chives, white onion salad & sesame chilli salt to serve (recipes below)
note: gochugang is available from Asian & specialist food stores, if you can't find it, there is a recipe below & although not completely authentic it is a good substitute
Method:
Put ribs in a large saucepan with the onion, garlic & ginger. Cover with cold water and bring to the boil, cover with a tight-fitting lid and reduce the heat to low (Aga simmering oven). Cook for 1-2 hours or until ribs are tender. Carefully remove ribs & discard cooking liquid, onion, garlic & ginger.
2kg beef short ribs, 1 onion halved, 1 head of garlic halved across the middle, 30g fresh ginger sliced. |
Preheat oven to 160˚C (Aga simmering oven). Heat sesame oil in a large ovenproof saucepan over a medium heat, add grated ginger, garlic & gochujang and cook stirring for 4-5 minutes. Add short ribs, soy sauce, mirin, sugar, salt & beef stock and bring to the boil. Cover with a tight-fitting lid and cook in the oven for 30 mins.
1 tbsp sesame oil, 1 tbsp finely grated ginger, 4 cloves garlic crushed, 80-160g gochujang (if you only like a gentle heat add 80g if you like it hotter go up to 160g), 125ml soy sauce, 80ml mirin, 55g caster sugar, 1 tbsp sea salt flakes, 1.5 litres beef stock |
Add potatoes, cover and cook for a further 30 mins. Remove lid, increase heat to 180˚C (Aga baking oven or Roasting oven with cold shelf above) roast for 30 minutes or until potatoes are tender.
1kg potatoes peeled & cut into chunks |
Top ribs and potatoes with garlic chives and serve with white onion salad & sesame chilli salt (recipes below)
White onion salad:
1 tbsp mirin
1/2 tsp wasabi paste
1 1/2 store-bought or fresh grated horseradish
2 tbsps rice wine vinegar
2 tbsps caster sugar
2 white onions, thinly sliced
Mix mirin, wasabi, horseradish, vinegar & sugar to combine. Add onion & toss to combine. Leave for 10 minutes to marinate before serving.
Sesame chilli salt:
2 tsps sesame seeds
2 tsps sea salt flakes
2 tsps chilli powder (or to taste, less if you don't like it too hot)
Place sesame seeds & salt in a small frying pan over high heat. Toast for 3-4 minutes or until sesame seeds are golden. Add chilli & remove from heat. Allow to cool before using.
Gochugang:
8 fresh dates, pitted & roughly chopped
125ml boiling water
1 clove garlic, chopped
170g white miso paste
2 tbsps hot chilli sauce (such as Sriracha)
1 tsp chilli powder
1 tbsp soy sauce
Place dates in a bowl & cover with boiling water. Allow to stand for 5 mins until softened. Place dates & the rest of the ingredients in a food processor and process until smooth. Place in a small saucepan over medium heat & cook, stirring occasionally for 10 mins or until thickened.
Notes on where to source ingredients:
Beef short ribs available from O'Mahony's Butchers, The English Market, Cork or all good butchers.
Sesame oil, mirin, gochujang, wasabi paste, rice wine vinegar, white miso paste, hot chilli sauce, soy sauce available from Mr Bell's Global Food Emporium, The English Market, Cork or Asian food stores.
Garlic chives available from Asian food stores
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