Beef Ribs and Black Bean
1.5kg beef short ribs
60ml Azalea Grapeseed Oil
1 red onion, cut into wedges
4cm piece ginger, peeled and julienned
3 cloves garlic, crushed
1 tbsp salted black beans (available from Asian supermarkets)
2 tbsp Chinese rice wine
50ml light soy sauce
1 tbsp malt vinegar
1 tsp brown sugar
½ tsp sesame oil
2 long red chillies, sliced
1 red capsicum, seeds removed, diced
1 tbsp cornflour
Steamed rice and spring onion, to serve
This recipe calls for a slow cooker but you can also cook the ribs in a lidded casserole dish in the oven on 120ºC for 6-7 hours.
Heat 2 tbsp Azalea Grapeseed Oil in a large frypan over medium-high heat. In batches, brown the beef on all sides. Transfer beef to the bowl of a slow cooker.
Wipe pan clean, heat remaining oil in the frypan over medium heat. Add onion, ginger, garlic and fry, 1-2 mins until fragrant. Add to the slow cooker with black beans, rice wine, soy sauce, vinegar, brown sugar and sesame oil. Top up with 2 cups of water then cook on low for 5 hours (adding the chilli and capsicum in the final half hour of cooking) or until the meat is tender and falling off the bone.
Remove ½ cup liquid from the beef, whisk in the cornflour and, once smooth and no lumps, add back to the sauce and cook for 2-3 mins to thicken.
Serve ribs in a bowl with rice and the sauce spooned over the top. Garnish with sliced spring onions.