By Monché Muller (@monchemuller)
Serves 6
INGREDIENTS
For the short rib:
- 1–1.5kg bone-in beef short rib
- 20g togarashi spice*
- 100ml lime juice
- 2 tablespoon soy sauce
- 250ml beef stock
For the hoisin sauce:
- 310ml hoisin sauce
- 165ml soy sauce
- 80ml rice vinegar
- 3 tablespoons sriracha sauce**
- 80g sugar
- 20g garlic, chopped
- 20g ginger, chopped
For the cucumber salad:
- 1 teaspoon sea salt flakes
- 2 tablespoons white sugar
- 1 ½ tablespoons rice vinegar
- 1 ½ tablespoons sake
- 2 teaspoons sesame oil
- 2 teaspoons soy sauce
- 1 tablespoon crushed garlic
- 5g coriander, chopped
- 2 tablespoons black sesame seeds
- a pinch of chilli flakes
- 1 English cucumber, thinly sliced
METHOD
1. Rub the short rib in the togarashi, then let it cure for 30 minutes.
2. Sear the short rib in a dry pan on all sides until browned. Place the meat in a deep roasting tray and pour over the lime juice, soy sauce, and stock.
3. Braise in the oven at 150°C for 2-3 hours, or until the meat is soft. Remove it from the braising liquid and place it in a clean baking tray.
4. To make the hoisin sauce, combine all the ingredients in a saucepan, bring to a simmer, and stir to dissolve the sugar. Simmer for a few minutes, then remove from the heat. (Be careful, as the sauce burns easily.)
5. Pour the hoisin sauce over the braised short rib and roast at 200°C for 15 minutes, or until warm and sticky.
6. To make the salad dressing, combine the salt flakes, sugar, rice vinegar, and sake in a small bowl. Stir until the sugar has dissolved, then stir in the sesame oil and soy sauce.
7. To make the salad, toss the cucumber with the dressing, garlic, and coriander. Sprinkle with sesame seeds and chili flakes, and serve with the short rib.
TIP: Shred any leftover meat for a delicious taco, bao or sandwich filling.
*If you can’t find togarashi, mix together equal amounts of black sesame seeds, sea salt flakes, chopped nori, chilli powder and ground ginger, and add a pinch of orange zest.
**Instead of sriracha, use any hot chilli sauce.
