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

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