2kg beef short rib
250g brown sugar, packed
100ml reduced salt soy sauce
100ml mirin (Japanese rice wine)
1 onion, finely chopped (150g)
1 small Asian pear, peeled and finely grated (150g)
4 cloves garlic, minced (20g)
100ml sesame oil (91g)
2tbsp CHEF Beef Liquid Concentrate
Little gem lettuce
500g long grain rice, cooked
Prep: 25 minutes. Cook: 2 hours 5 minutes, plus marinating time.
- Place the beef and sugar in a re-sealable freezer bag. Shake to coat the beef with the brown sugar and set aside at room temperature for 10 minutes.
- Whisk together the light soy sauce, water, mirin, onion, Asian pear, garlic, sesame oil and beef fonds. Pour marinade into the freezer bag with the beef and seal. Refrigerate overnight or for at least 4 hours.
- Preheat the oven to 160°C (140°C fan). Drain the excess marinade from the beef and place the beef in a roasting tin. Cover with foil and cook for 2 hours until the meat is really tender.
- Remove the foil and caramelise the beef under a hot grill for 5 minutes. Cut into individual ribs or pull meat from the bone. If desired reduce the remaining marinade then pour over the ribs before serving with steamed rice and crisp lettuce leaves.
Asian pears are readily available from oriental supermarkets. However if you cannot get hold of one use a crisp apple, (such as a Golden Delicious) finely grated instead.
Per serve (1/10th of recipe)
of which: saturates
of which: sugars
*Reference Intake of an average adult (8400 kJ/2000 kcal).
Based on the stated recipe. Portions should be adjusted for children of different ages.