With party season coming up, we’ve got an easy and delicious braised beef recipe to wow your guests.
Not only does it taste great thanks to the classic Asian flavours, but it’s also easy to prepare and makes great finger food when entertaining party-goers.
We also love it as it can be cooked up a couple of days before your event and left in the fridge till needed. This certainly takes the pressure off in the lead-up to any party!
What is braised beef?
Your first question may be, what is braised beef?
Braising is a French method of cooking meat (or other food) with liquid, frequently wine, and vegetables over low heat in a covered pot. Cooking for prolonged periods like this at a gentle temperature means you get the most delicious and tender meat that almost melts in your mouth.
This recipe calls for beef ribs, which are easy to source from your local free-range butcher.
Why buy local?
So your next question is, why buy local? Buying your meat near to its source means that it’s fresher and more ethically produced.
There are naturally fewer kilometres between paddock and plate, which reduces environmental impact. Buying this way also means you’ll be helping to support your local community.
Free-range meat should always be on your shopping list too. Cattle raised this way eat a natural grass diet and are free of the added hormones and antibiotics used in intensive farming.
All in all, you’ll be making an active choice to consume fresher, healthier and more sustainable meat.
What else do I need for this dish?
What we love about this dish is that you need only a few ingredients, most of which you may already have at home.
Ginger and garlic add a freshness to this dish, while the hoisin sauce and rice wine add a distinctly Asian flavour.
And the beef stock intensifies the rich flavour of the meat so you get a truly satisfying and rich taste.
What can I serve with this free-range beef recipe?
We’ve suggested that you serve these delicious ribs with cucumber batons, spring onion and Chinese pancakes, which can be sourced in the frozen section of Asian supermarkets for convenience.
You can add any crispy vegetables you like — thin strips of capsicums and shredded carrot and cabbage also complement this recipe.
Or you may want to supplement this recipe with plain steamed rice to transform it into a more substantial meal.
Ingredients
- 1.5 kilogram Beef ribs (well-trimmed)
- 1 thumb sized Ginger piece (sliced)
- 3 clove Garlic (roughly chopped)
- ½ cup Hoisin sauce (plus extra for serving)
- 1 cup Rice wine
- 3 cup Beef stock
To serve
Instructions
- Preheat the oven to 170°C. Place a large, heavy based casserole over a moderately high heat. Rub the ribs with vegetable oil and sear for 8 minutes or until well coloured on all sides.
- Add the ginger and garlic and cook for 30 seconds or until fragrant. Add the hoisin sauce, rice wine and stock and bring up to the boil. Cover with a lid and place in the oven for 2½ hours or until the meat is very tender.
- When cool enough to handle, shred the meat off the bone. Strain the sauce and skim off any fat. Mix the shredded meat with a bit of the sauce to keep it juicy.
- Serve with sliced spring onions, cucumber batons, warmed Chinese pancakes and a dollop of hoisin sauce.
Source your beef from the best butcher in Melbourne
Source fresh, locally produced free-range beef for this recipe from the best butcher in Melbourne — that’s Church Street Butcher, your local butcher for the city and surrounding areas.
We source our free-range meat from Victoria, meaning it’s transported only the minimum distance to our shop and your plate. This helps us support the local farming community in the most ethical and sustainable way.
Call in and see us if you’re in the area, or get free delivery on orders over $80 to Brighton and the surrounding Bayside suburbs.
Either way, you’ll enjoy fresh and tasty beef and other meats produced nearby for discerning local people!
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