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Honey and Soy Braised Short Rib, with Cucumber and Burnt Cabbage Pickle

serves
4
prep
45 min
cook
3.5 hours (plus pickling time)
difficulty
Medium
ingredients
  • 4 short ribs (1.2-1.5kg total weight)
  • 3 tablespoons olive oil
  • Salt and pepper
  • 3/4 cup soy sauce
  • 1/2 cup Shao Xing cooking wine or dry sherry
  • 2-inch piece ginger, peeled and cut into matchsticks
  • 6-star anise
  • 2 cinnamon sticks
  • 1 tablespoon white peppercorns
  • 1/3 cup honey
  • Cucumber and burnt cabbage pickle
  • 3 cups of steamed jasmine rice
  • For the cucumber and burnt cabbage pickle:
  • 2 packets baby cucumbers
  • 1 teaspoon sea salt
  • 1/4 cup garlic oil
  • 3 small dried red chilies
  • 1 large knob of ginger, peeled and cut into a fine matchstick
  • 2 long red chilies seeded and cut into fine matchsticks
  • 1 head Bambino (sweet baby cabbage) cut into ¼’s
  • 1 1/2 tablespoons sugar
  • 1 tablespoons Sichuan pepper roasted and ground
  • ½ cup black vinegar
method
  • Heat the oil in a large frying pan over a medium to high heat. Season the ribs heavily and cook, turning occasionally till well browned.
  • Place the soy, Shao Xing, ginger, star anise, cinnamon, peppercorns and honey into a large pot along with 1.5 litres of cold water add in the browned short ribs and bring to a boil, cover with parchment paper and a lid, place into the oven for 2- 2.5hrs or till meat is tender and almost falling from the bone.
  • Remove from heat and allow to rest for a minimum of ½ hour before serving.
  • Meanwhile tip half of the braising liquid into a saucepan set over high heat and bring to the boil. Cook, stirring occasionally, for 30 minutes or until reduced by half.
  • For the cucumber and burnt cabbage pickle: Split the cabbage into quarters, set over a dry, hot grill and cook for 8-10 minutes, turning often, you are wanting the cabbage to char and partially cook. Remove and set aside to cool before roughly shredding.
  • Cut the cucumbers in half length-ways, place the cucumber into a colander and sprinkle with the salt and let sit for an hour. After this time place the cucumbers onto a clean towel and pat dry
  • Heat the oil in a pan and add the dry chillies, cooking until blackened, before adding in the cabbage and warming through for 2-3 minutes.
  • Remove from heat and set aside. Add in the ginger, red chillies, sugar, vinegar, ground Sichuan pepper and stir.
  • Add in the cucumber, blackened chillies and mix well to combine, then place into a jar allowing to stand for 10 - 12 hours before serving.
  • To serve, spoon rice onto plates, and top with braised rib and pickles
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