This stew is remarkable in it’s ease for entertaining and it’s fullness of flavor. Serve with short grain brown rice and a green veg.
5 1/2 lbs. beef short ribs, cut into 2″ squares
1 cup hoisin sauce
2 cups water
1/4 cup soy sauce
1/2 cup Chinese rice wine
2 tbs. Chinese 5 spice powder
1 tbs. crushed red pepper flakes
1 tbs. Asian sesame oil
4 fat cloves of garlic, peeled and finely grated or minced
1 fresh red chili, deseeded and finely chopped, to serve
2-3 tbs. fresh coriander, chopped, to serve
3-4 lime wedges, to serve
Heat the oven to 300°F. Clatter the short ribs into a large pan that has a lid. Mix together the hoisin sauce, water, soy sauce, wine, 5 spice powder, red pepper flakes, sesame oil and garlic, then pour over the ribs. Cover everything with a layer of parchment paper, tucking it in around the ribs, then cover with the lid. Roast for 4 – 4 1/2 hours until the meat is tender and coming away from the bone. Allow to cool for a bit.
Transfer the ribs into a bowl and gently remove the bones. Cover and chill for at least 1 day or up to 3 days.
Before reheating the ribs, remove the hard layer of fat that will have formed on the top and discard. Transfer the meat to a oven-proof dish, cover with a lid or foil and reheat at 400°F for 1 hour or until piping hot.
Scatter the red chili, and coriander over the top and serve with lime wedges.
Serves 6 – 8