Soy-marinated and braised beef short rib with pickled carrots and crushed peanuts

4
1 hour 15 minutes

Ingredients

Soy-braised short rib

  • 1 rack of beef short ribs, 4-bone
  • 50g of garlic, peeled
  • 50g of shallots, peeled
  • 1 sheet of kombu
  • 10g of bonito flakes
  • 100ml of mirin
  • 50ml of Lee Kum Kee Premium Dark Soy Sauce
  • 50ml of Lee Kum Kee Premium Light Soy Sauce
  • 50ml of rice wine vinegar

Soy-pickled carrots

  • 100ml of Lee Kum Kee Premium Light Soy Sauce
  • 100ml of water
  • 100ml of white wine vinegar, good-quality
  • 100g of light brown sugar
  • 1 tsp coriander seeds, toasted
  • 20 baby carrots, peeled

Peanut crumb

  • 100g of blanched peanuts
  • 50g of long grain black rice
  • 10g of toasted sesame seeds
  • 200ml of neutral oil, of your choice
  • salt

To serve

  • 2 tbsp of peanut butter
  • coriander cress, to garnish
  • salt

Method

1
To prepare the short ribs, add the garlic, shallot, kombu, bonito flakes, mirin, dark soy sauce, light soy sauce and rice wine vinegar to a blender and blitz until smooth. Rub the mixture all over the short ribs and leave to marinate for 4–8 hours
  • 50ml of rice wine vinegar
  • 1 rack of beef short ribs, 4-bone
  • 50g of garlic, peeled
  • 50g of shallots, peeled
  • 1 sheet of kombu
  • 10g of bonito flakes
  • 100ml of mirin
  • 50ml of light soy sauce
  • 50ml of dark soy sauce
2
Preheat the oven to 120°C/gas mark ½
3
Transfer the beef to a deep oven tray (along with any excess marinade) and cover with cold water. Cook in the oven for 6 hours, or until the meat easily comes away from the bone
4
Lift the short rib out of the liquid and carefully remove the bones. Allow to cool before placing the beef in the fridge to set for a few hours, or overnight (at this point you could press the short rib to get a smarter, more even finish)
5
Pass the cooking liquid through a sieve lined with muslin and reduce to a glaze consistency, tasting all the time so it doesn’t get to salty. Store in the fridge until needed
6
To make the pickled carrots, add the light soy sauce, water, white wine vinegar, light brown sugar and coriander seeds to a pan and bring to the boil. Pour the liquid over the baby carrots and set aside until needed
  • 100g of light brown sugar
  • 100ml of water
  • 100ml of light soy sauce
  • 100ml of white wine vinegar, good-quality
  • 1 tsp coriander seeds, toasted
  • 20 baby carrots, peeled
7
Preheat the oven to 190°C/gas mark 5
8
To make the peanut crumb, spread the peanuts on a roasting tray and roast in the oven until golden. Allow to cool, then chop into a crumb consistency
  • 100g of blanched peanuts
9
Place the oil in a small-medium, deep pan and heat to 190°C. Get another pan ready with a sieve set over it, ready to drain the oil when the rice is ready. Place the rice in the hot oil and, as soon as it puffs up, drain into the sieve and transfer the rice to plenty of kitchen paper to absorb any excess oil
  • 200ml of neutral oil, of your choice
  • 50g of long grain black rice
10
Allow to cool slightly. Roughly chop the puffed rice and mix with half of the chopped peanuts and the toasted sesame seeds. Season and set aside
  • 10g of toasted sesame seeds
  • salt
11
Preheat the oven to 180°C/gas mark 4
12
When ready to serve, cut the short rib into even portions. Bring the glaze to the boil in a pan and add the short rib portions. Simmer for around 8 minutes, making sure the beef is hot all the way through
13
Remove the carrots from the pickle and warm through in the oven
14
Brush the carrots with peanut butter and roll in the reserved chopped peanuts. Season with salt. Place a portion of the short rib on each plate, add a few carrots and spoon over some of the glaze. Sprinkle over the puffed rice crumb, finish with coriander cress and serve
  • 2 tbsp of peanut butter
  • salt