Hoisin And Rice Wine Braised Beef Ribs
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
- Spring onion sliced
- Cucumber batons
- Chinese pancakes*
Method
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.
Free Range Beef
33 cuts, all of them cut to order in the shop. Pick what the recipe asks for.
Read the guide: Hoisin and rice wine braised beef ribs
