This beef-in-broth dish is a good one for your repertoire. It is easy to make, can be prepared the day before and is handy for large numbers. With the ingredients of ginger, garlic, pepper, soy, star anise and cinnamon, it sings of the flavours of Asia. The richness of the broth is lightened by the addition of coconut water but it still delivers satisfying and deep umami notes. Serve it with rice and an interesting vegetable dish such as bean, pea and spinach salad with lime and chilli dressing.
Caren
BRAISED BEEF IN BROTH
Serves 8-10
3 kg beef short ribs, cut into approximately 8cm pieces
Coriander leaves and chilli slices for garnish
4 cups jasmine rice cooked by your preferred method
Broth
80 gm sliced fresh ginger
6 garlic cloves, crushed
2 cinnamon sticks
6 star anise
6 whole cloves
1 teaspoon whole black peppercorns
1 teaspoon Sichuan peppercorns
2 gm piece dried mandarin skin or orange skin
1 litre coconut water
50 gm sugar
75 ml fish sauce (or salt to taste)
125 ml Japanese black vinegar
150 ml Japanese rice wine
50 ml g-f soy sauce or tamari
Water or stock
In a large pot combine all the broth ingredients. Add the beef short ribs and add enough water or stock to just cover the beef. Bring to the boil. Skim and reduce to a simmer and, with the lid on, cook for about 1.5 hours or until tender.
Remove the beef.
Strain the broth and discard the bits (keeping the cinnamon and star anise for garnish).
Combine the beef and broth in a clean pot.
At this stage the dish can be refrigerated until required or served after warming through.
Serve in a bowl with a fork and spoon and plenty of the broth.
Garnish with cinnamon sticks and star anise from the broth, plus sliced chillies and coriander leaves.
Serving suggestions:
Sichuan Salt in a dish on the table
Stir-fried snake beans with green peppercorns
Barbequed cabbage pieces brushed with sesame oil and Japanese black vinegar
Mixed bean, pea and spinach salad with lime and chilli dressing.