This is my favourite slow-cooked Asian beef recipe – meltingly tender meat falling off the bone in a rich soy sauce. It lends itself to so many serving suggestions, but my preference is to serve it simply with a big bowl of fluffy rice to soak up all the juices. Other than being home for three hours, there’s really not much for you to do here – just let it gently bubble away, filling the house with delicious aromas while you get on with other things.
Serves 8
+ quick fix
+ slow cooking
Ingredients
Ginger, peeled
Brown sugar
Stock concentrate
Korean red pepper flakes or Chilli flakes
Dark soy sauce
Rice wine
Beef short ribs, cut into individual ribs
Toasted sesame seeds
Method
This recipe can be found on page 106 of our much-loved cookbook for Thermomix machines; Everyday Thermo Cooking. If you don't already have this one in your collection, you can check it out here...
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