Recipe Ingredient
- 1 kg beef short ribs, preferably imported meat
- 2 litres water
- 2 tbsp red rice (hoong kok mai)
- Ingredients (A)
- 6 star anise
- 3 pieces chao guo
- 4cm knob ginger, lightly smashed
- 3 stalks spring onion
- 2 pieces of 4cm length cinnamon sticks
- 2 tbsp white peppercorns
- 3 bsp light soy sauce
- ½-1 tsp thick soy sauce (for colour)
- 3 litres water
- Thickening (combined)
- 1 tbsp sweet potato flour
- 1 tbsp water
Instructions
- Bring water to a rapid boil. Add beef ribs and blanch for 2-3 minutes. Dish out and put aside.
- Retain the water from the pot and add red rice. Bring to the boil. Strain the stock and discard the red rice.
- Add beef short ribs and ingredients (A) to red rice stock. Bring to the boil then reduce the heat and simmer for 1-1½ hours or until meat is tender. Add thickening if necessary.
- If the gravy is thick enough, omit the cornflour solution. Serve the braised ribs immediately.
