A slow braised beef rib, with aromatic spices and a hint of chilli perfect for a Father’s Day pub dinner.
Prep time: 30 minutes
Cook time: 3 ½ hours
Serves: 10
Ingredients
- 10 beef short ribs
- 20g Bisto Professional Beef Bouillon Powder
- 6 cloves garlic, smashed
- 10g Chinese five spice
- 2 star anise
- 1 litre water
- 500g tender stem broccoli
- 50g red chillis, sliced
- 50g spring onion, sliced
- 25g sesame seeds (optional)
- micro herbs to garnish
For the rice
- 500g long-grain rice
- 1 litre water
- 20g Bisto Professional Vegetable Bouillon Powder
Method
- Place the ribs, garlic, Chinese Five Spice, star anise and Bisto Professional Beef Bouillon Powder in a deep tray. Add 1 litre of water, cover, and slow cook 160°C, 320°F gas mark 3 for 2 ¾ hours or until tender. Remove the ribs, skim off the fat and reduce the cooking liquid by half.
- Cook rice in 1 litre of boiling water and the Bisto Professional Vegetable Bouillon Powder for extra flavour.
- Steam broccoli until just tender.
- Serve ribs with rice, broccoli and the rich beef sauce from the reduced cooking liquor.
- Garnish with sliced red chillies, spring onion, sesame seeds and micro herbs.
Tip: Top with fried egg for extra protein.
