Black Pepper Beef Short Ribs
Ingredients
Ingredients:1 kg Beef short ribs, cut in 60 cm lengths
2 tablespoons peanut oil
4 cloves garlic, thinly sliced
1-inch piece ginger root, peeled and minced
2 tablespoons each coarsely ground black and Szechuan peppercorns
3 star anise (more for garnish, if desired)
1 cup dry red wine
2 cups unsalted beef stock or unsalted beef broth
1/4 cup soy sauce
3 tablespoons oyster sauce
3 tablespoons Chinese black vinegar
2 tablespoons brown sugar
1 small bunch green onions, trimmed and minced (reserve some for garnish)
Kumquats, for garnish (optional)
Instructions
Method:In a deep-sided pan, cook the ribs in the peanut oil over high heat until they are browned on all sides.
Add the garlic, ginger, peppercorns, and anise, and cook for 1 minute.
Add the red wine and continue cooking until it evaporates.
Add the beef stock, soy sauce, oyster sauce, vinegar, and brown sugar and bring to a boil.
Reduce the heat to moderately low; cover and cook for 1 hour or until the meat is very tender and the sauce is thick and aromatic.
Using a spoon, remove the excess fat from the sauce.
Add all but 2 tablespoons of the green onions; mix gently.
Garnish with the remaining green onions, and with the star anise and kumquats if desired.