Mi Casa’s frontman and restaurateur J’Something rocks the kitchen with this recipe.
According to him, slow cooking the short rib in the stout beer helps to tenderise it beautifully. Chewy udon noodles have a mild flavour that’s wonderful with the delicate spices in this rich beef broth.
5kg beef short ribs, cut into 5cm pieces
4 tbsp fresh ginger, finely chopped
¼ cup soy sauce
6 cloves of garlic, finely chopped
2½ tbsp sesame oil
1 tbsp Chinese 5-spice
½ tsp salt
¼ tsp ground black pepper
3 red onions, cut into wedges
1 cup good quality beef stock
250ml Castle Milk Stout
3 heads baby bok choy, coarsely chopped
4 spring onions, sliced, plus more for serving
1 red chilli, de-seeded and finely sliced
2 tbsp sesame seeds
1. Combine the short ribs, ginger, soy sauce, garlic, sesame oil, Chinese 5-spice, salt and pepper in a large cast iron pot and mix well.
2. Cook short ribs until browned, then add the onions, stock and Castle Milk Stout and stir to combine.
3. Cover pot with lid and cook on medium heat (a slow simmer is good) for 4-5 hours until the beef is tender.
4. Remove from heat and stir in the bok choy until just wilted and still bright green. Cover and set aside.
5. Cook udon noodles according to package instructions.
6. Serve noodles in bowls topped with the short ribs, and garnish with spring onions, red chilli and sesame seeds.
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