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Asian style braised-short ribs
Beef short ribs are usually smoked low and slow on the kamado grill. In this recipe for Asian-style short ribs, we do things differently. The meat is sliced off the bone, also called boneless short ribs. After marinating for 24 hours, it is steamed on the Big Green Egg. The result is braised short ribs, a delicious version of braised stew.
INGREDIENTS
SHORT RIBS
1 beef short rib with 4 ribs
2 tbsp sushi vinegar
100 ml rice wine
2 spring onions
2-3 sprigs fresh coriander
20 g bean sprouts
MARINADE
1 red chilli pepper
1 red onion
2 cloves of garlic
1 stalk of lemongrass
1 tsp candied ginger
60 ml sweet Indonesian soy sauce
50 ml soy sauce
20 ml tomato ketchup
10 ml ginger syrup
1 tbsp Dijon mustard
1 tbsp brown sugar
1 tsp curry powder
METHOD
ONE DAY IN ADVANCE
Place the short rib bone-side down on your work surface and cut the meat away from the bone. Remove any silver skin and cut the meat into 2 centimetre cubes.
For the marinade, halve the chilli pepper and remove the stalk and the seeds (keep one piece aside for the garnish). Cut the flesh into small rings. Peel and chop the red onion. Peel and finely chop the garlic. Bruise the lemon grass. Mix together all ingredients for the marinade and mix this with the meat. Leave to marinate in the refrigerator for 24 hours.
METHOD
Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor and the grid , to 140°C. Meanwhile, drain the meat into a colander collecting the marinade.
Heat the Cast Iron Skillet on the grid. Sear the meat in the skillet. Scoop any fat from the pan and cover the meat with the sushi vinegar and rice wine. Stir in the marinade collected earlier. Close the lid of the EGG and let the meat cook slowly for 2 hours until it is soft and well-done.
Slice the remaining chilli pepper and spring onions into small rings. Pick the leaves of the coriander and finely chop. Remove the skillet from the Big Green Egg and sprinkle the beef stew with the pepper, the spring onion, the bean sprouts and the coriander.
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