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Black Pepper Beef Short Ribs

What you’ll need:

  • 300 gm beef short ribs (or veal, thinly sliced)
  • 1 onion
  • 1/2 stalk celery
  • 1 tsp minced garlic
  • 1 tsp minced shallot
  • 1 tsp freshly grated black pepper
  • 2 Tbsp chicken stock
  • Marinade:
    • 2 tsp light soy sauce
    • 1 tsp cornflour
    • 1/2 tsp sugar
    • 1 tsp Shaoxing wine
    • a dash sesame oil
    • black pepper, to taste
  • Thickening:
    • 1 tsp light soy sauce
    • 1/2 tsp sugar
    • 1 tsp cornflour
    • 2 Tbsp water

What to do:

Rinse short ribs and wipe them dry. Cut into about 2.5cm (1 inch) in length. Blend in marinade for 15 minutes. Heat oil in a frypan over high heat until lightly brown, about 80% done. Make sure to fry briefly in one single layer, not letting them overlap. Set aside, covered.

Heat some oil and sauté onion over medium heat until translucent. Add celery, continue to cook for 3 minutes. Push onion and celery to sides of pan. Add a dash of oil to sauté black pepper, garlic and shallot in the center until aromatic. Stir and combine onion and celery. Pour chicken stock and continue to cook until onion softens. When sauce dries up a bit, toss back short ribs. Turn to high heat. Add thickening, stir quickly and combine well. Cook consistency to your preference. Dish up and enjoy.

Notes:
I found this to be too salty for me. I added some worchestershire sauce for good measure. But that, plus the chicken broth for vegetables, plus the added soya sauce at the end for the thickener was too much. Make the thickener without soy sauce (just water), and use less salty chicken broth.

Taken from Christine’s Recipes