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BRAISED SHORT RIB WITH SWEETENED RICE VINEGAR SAUCE
BRAISED SHORT RIB WITH SWEETENED RICE VINEGAR SAUCE

A braised short rib is an excellent and tender way to make the most of a cut cheaper than steak but on the premium side for a braised beef — it falls off the bone and has a sumptuous, melt-in- the-mouth texture. The stock is rich with umami through the use of beef bouillon and chicken powder, but balanced with sweetened rice vinegar and rock sugar. Sichuan peppercorns also feature in the stock adding heat, while star anise, garlic and ginger provide a fragrant, fiery warmth. The stock is then thickened to a velvety texture and additional sweetness can be found through the balsamic added. Accompanying the beef are cooked but firm diced pepper and onions, rounding the palate with umami and balancing the overall texture of the dish.

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Ingredients

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SƯỜN BÒ NINH GIẤM GẠO

  • Beef rib fillets – for braising 1500.0 g
  • Bell Pepper 80.0 g
  • Bell pepper 80.0 g
  • Onion 60.0 g
  • Rock sugar 40.0 g

NƯỚC DÙNG

Sốt Gạo Ngọt

  • Braised Stock 400.0 ml
  • Balsamic glaze 20.0 ml

A braised short rib is an excellent and tender way to make the most of a cut cheaper than steak but on the premium side for a braised beef — it falls off the bone and has a sumptuous, melt-in- the-mouth texture. The stock is rich with umami through the use of beef bouillon and chicken powder, but balanced with sweetened rice vinegar and rock sugar. Sichuan peppercorns also feature in the stock adding heat, while star anise, garlic and ginger provide a fragrant, fiery warmth. The stock is then thickened to a velvety texture and additional sweetness can be found through the balsamic added. Accompanying the beef are cooked but firm diced pepper and onions, rounding the palate with umami and balancing the overall texture of the dish.

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Preparation

  1. SƯỜN BÒ NINH GIẤM GẠO

    • Pan-sear short ribs, then place in a container and cover with baking paper. 
    • Put in pre-heated oven 120C for about 2 hours.

  2. NƯỚC DÙNG

    • Prepare stock.

  3. Sốt Gạo Ngọt

    • Pass stock through a strainer. Add balsamic glaze thickened by starch. 
    • Saute the bell pepper and mix with pickled onions then place on the top.