Preparation: 35 minutes
Cooking: 2 hours, 30 minutes
- 1.5kg beef ribs, well-trimmed
- 1 thumb sized piece ginger, sliced
- 3 cloves garlic, roughly chopped
- 1/2 cup hoisin sauce, plus extra for serving
- 1 cup rice wine
- 3 cups beef stock
- Sliced spring onion, cucumber batons and Chinese pancakes*, to serve
*Chinese pancakes can be found in the frozen section of Asian grocery shops. Warm through by following the instructions on the pack.
- 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 2 1/2 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.
The shredded meat and sauce would work well in a noodle and vegetable stir fry, or chopped up and cooked through some fried rice with egg and vegetables.
The ribs can be prepared a day or two early and gently warmed through to serve. The best way to remove all fat from the sauce is to chill it and allow the fat to solidify before simply spooning it off.
For more great inspirational winter recipes visit www.beefandlamb.com.au