Ingredients
• 2 tablespoons sunflower oil
• 1.2kg beef short ribs (see notes)
• 1 onion, chopped
• 1 carrot, sliced
• 1 cup (250ml) light soy sauce
• 1 firmly packed cup (250g) brown sugar
• 4 star anise
• 5 garlic cloves
• 1/2 cup (125ml) rice wine vinegar
• 2 cups (500ml) beef stock
• 1/2 teaspoon sesame oil
• 3 spring onions, sliced
• Steamed rice, Chinese broccoli and sliced red chilli, to serve
Method
1. Preheat the oven to 160°C.
2. Heat oil in a flameproof casserole over medium-high heat. Season the beef, then in batches, cook for 3-4 minutes until browned all over. Remove from pan.
3. Add the onion and carrot, then cook, stirring, for 2-3 minutes until browned. Add the soy, sugar, star anise, garlic, vinegar, stock, sesame oil and two-thirds of the spring onion and bring to a simmer. Add beef, then cover and transfer to the oven. Roast for 2 1/2-3 hours until meat is tender and falling off the bone.
4. Serve beef with rice, Chinese broccoli, chilli and remaining spring onion.
