Sticky Asian Beef Short Ribs with Charred Tenderstem^® broccoli Salad

Want to step away from the traditional Sunday Roast? Then serve up this finger-licking sticky Asian beef short rib dish served with charred Tenderstem^® broccoli . The Tenderstem^® broccoli , grated carrots, cucumber and fresh coriander provide a vibrant, crunchy contrast against the sweet stickiness of the beef. This recipe is perfect to serve on platters for guests to share and tuck into.

Tip: Leave the roasting tin to cool and then skim off the hardened fat. Use the fat for frying, and strain off the cooking juices to use as a gravy or soup base.

Preparation time

10 minutes

Cooking time

3 hours, 20 minutes

Serves

Try with Frozen Tenderstem^®

Ingredients

For the short ribs, glaze and salad dressing

500ml beef stock
300ml apple juice
3 roughly broken star anise
100ml dark soy sauce
6-12 (depending on size) seasoned beef short ribs
100g light brown sugar
1/4 - 3/4 (depending on taste) tsp chilli flakes
3tbsp oyster sauce
4tsp sesame oil
5tbsp rice wine vinegar
25g caster or granulated sugar
1 tsp Thai fish sauce

For the salad and rice

300g sticky or basmati rice
600g Tenderstem^® broccoli tossed in a little light olive oil and salt and pepper
200g thinly sliced radishes
2 large carrots, peeled and coarsely grated
60g roughly chopped peanuts (blanched or roasted)
1 medium cucumber, halved, the middle scooped out then slice
1 bunch of coriander, chopped
4tbsp crispy onions

Method

Heat the oven to 150°C (130°C fan, gas mark 2). In a large roasting tin or casserole dish, add the stock, 100ml of the apple juice, half the star anise and 60ml of the soy sauce, and then mix together. Add the short ribs evenly across the tray or dish and then cover tightly with tinfoil. Place the tray in the oven and cook for 3 hours, until the meat is very tender.
For the glaze, put the remaining apple juice, soy sauce and star anise in a small saucepan along with the brown sugar, the chilli flakes, the oyster sauce, 3tsp of the sesame oil and 1tbsp of the vinegar, and mix well. Bring to the boil, then reduce to a fast simmer until glossy and thickened (this should take around 15 minutes).
For the salad dressing, put the remaining 1tsp of sesame oil and 4tbsp of rice wine vinegar in a small jug or jar along with the caster sugar, fish sauce, olive oil, ginger, lime zest and chilli. Mix well and set aside.
Once the ribs are almost ready, cook the rice according to pack instructions. Transfer the ribs to a plate to rest for 5 – 10 mins while the rice is cooking.
Heat a grill or barbecue to a medium heat, and cook the Tenderstem^® broccoli for 1 ½ mins, turning halfway. They should be lightly charred and just tender.
Next brush the short ribs with the glaze and then grill or barbeque for around 10 minutes, turning and basting regularly until sticky.
Toss the Tenderstem^® broccoli with the radishes, carrot, peanuts, cucumber, carrots, coriander and salad dressing.
Serve the short ribs on a serving platter, alongside the salad, rice and lime wedges. Garnish the dish with crispy onions.

More ways to cook Tenderstem^®

Nutrition information for Tenderstem^® broccoli is based on lab analysis of the raw product commissioned by Tenderstem^® broccoli. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.

Nutrition analysis of recipes featured on the Tenderstem^® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.