Ingredients
| 1 ¼ kgs | Beef short ribs (Main) |
| 1 drizzle | Oil, for frying |
| 1 | Large onion, finely chopped |
| 2 | Capsicums, finely chopped |
| 2 stalks | Celery, finely chopped |
| 5 cloves | Garlic, crushed |
| 1 knob | Ginger, large, grated |
| 3 | Bay leaves |
| 1 stalk | Lemongrass |
| 3 | Star anise |
| 1 ½ cups | Sake |
| 1 cup | Apple juice |
| ½ cup | Mirin |
| ⅓ cup | Soy sauce |
| 3 Tbsp | Korean chili paste, gochujang |
| 1 | Lemon, zest and juice |
Directions
- Preheat oven to 125C. Season beef with sea salt flakes and ground black pepper.
- Heat a little oil in a Dutch oven (casserole dish), add ribs and brown on all sides. Remove.
- Add chopped onion, capsicums, celery, crushed garlic and grated ginger to the dish with bay leaves, lemongrass and star anise. Gently fry until soft.
- Return ribs to dish and add sake, apple juice, mirin, soy sauce and gochujang. Bring to the boil, put the lid on and bake for 4 hours, until the meat is super tender.
- Transfer meat to a container and strain cooking juices on to it (discard solids). Refrigerate overnight. Remove fat the next day.
- To serve, remove bones, add meat and gravy to a saucepan with the lemon zest and juice and reheat gently to a rich stew. Serve with a ribbon pasta or a root vegetable mash.