Neil Perrys Chinese Braised Beef Ribs Recipes

NEIL PERRY'S CHINESE BRAISED BEEF RIBS

Neil Perry's Chinese Braised Beef Ribs image

Make and share this Neil Perry's Chinese Braised Beef Ribs recipe from Food.com.

Provided by Wendys Kitchen

Categories Meat

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 kg beef ribs
1/2 cup coriander leaves
10 garlic cloves, crushed
1/2 cup hoisin sauce
4 long spring onions, roughly chopped
1 tablespoon fresh ginger, peeled and sliced
90 ml light soy sauce
60 ml shaoxing wine (Chinese cooking wine)
18 red dates (I substituted 8 medjool dates, diced)
3/4 cup roasted peanuts, unsalted
3 whole star anise
1 cinnamon stick
2 large piece orange peel (using a peeler)
3 cups chicken stock
1 1/2 tablespoons rock sugar, crushed (available from Asian supermarkets, I substituted demerara sugar)

Steps:

TO MAKE THE MARINADE, mix the garlic and hoisin together to create a paste. Combine the ribs with the marinade and set aside overnight in the fridge.
FOR THE BRAISING STOCK, pound the shallots and ginger in a mortar and place in a heavy-based saucepan with remaining ingredients. Add the beef, ensuring the liquid just covers the beef.
BRING to the boil over high heat, stirring to combine. Reduce heat to low, cover tightly and simmer very gently for about 2 hours or until meat is tender. If the sauce has not reduced to desired consistency, remove the lid and continue to simmer gently and allow sauce to reduce.
CHECK the balance of flavours, sprinkle with coriander and serve (in the pot in which it was cooked, if desired, or transferred to a large bowl).

Nutrition Facts : Calories 1687.6, Fat 26.3, SaturatedFat 3.9, Cholesterol 6.4, Sodium 2672.7, Carbohydrate 372.7, Fiber 41.2, Sugar 299.4, Protein 30.4

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