EAT+DRINK

STONE’S GREEN GINGER WINE CHINESE BEEF RIBS WITH BLACK VINEGAR AND GINGER

Ingredients

Serves 4- 6

Ingredients

  • 3 tbsp olive oil to fry
  • 1 tablespoon five spice
  • Salt & pepper
  • 2 kg beef short ribs
  • 2 tablespoons oil to saute
  • 8cm piece (40g) ginger, thinly sliced
  • 4 shallot’s sliced or 1 large brown onion
  • 6 cloves garlic sliced
  • 2 stick’s cinnamon
  • 5 star anise
  • 1 tsp dried chilli flakes
  • 1 cup (250ml) Chinese black (Chinkiang) vinegar (from Asian food shops)
  • 3/4  cup Stone’s Green Ginger Wine
  • 1/2 cup (125ml) light soy sauce
  • 2 cups (500ml) beef stock
  • 1/2 cup firmly packed brown sugar
GREEN GINGER WINE CHINESE BEEF RIBS WITH BLACK VINEGAR AND GINGER

Method

  1. Pre heat oven 180oc
  2. Season beef ribs with five spice, salt, pepper and toss with a little of the oil. Then in a large frypan over medium-high heat, add remaing oil sauté ribs in batches, on all sides until browned all over. Then set the beef aside.  In the same pan saute the onion with a little extra oil, then add the ginger & garlic.  Followed by the cinnamon, star anise & chilli, saute until the spice are fragrant. Then add the brown sugar and deglaze with the liquids: vinegar, Stone’s Green Ginger wine, soy sauce & stock  bring to a simmer for about 5 mins .
  3. Transfer ribs to a casserole dish cover with the braising liquid cover tightly with foil then slow braise in the oven for 3 – 4hrs in a medium to hot oven 180oc. Check after 2 hours, and every hour after to see if meat is tender, all you need is for the meat to be just falling off the bone.
  4. Serving suggestion :  garnish with fresh coriander serve with rice and a fresh spicy cucumber salad