- Beef short ribs (both bone-in or boneless is fine), 1kg
- Sake, 1 cup
- Mirin, ½ cup
- Red miso (you can use white, but red is sweeter & less salty), 1 tablespoon
- Honey, 2 tablespoons
- Good quality light soy sauce, ½ cup
- Water, 1 ½ cups or beef stock, 1 cup
- Peeled garlic, 10 cloves
- Quartered onion, 1 large
- Carrot, 1 cut into ½ inch rounds
- Radish, 1 cut into ½ inch rounds
- Spring onions, 2 stalks with green parts cut into 2 inch pieces
- Sesame oil, 1 tablespoon
- Olive oil, 2 tablespoons
- Corn flour, ¼ cup
- Water, ⅓ cup
- Remove the excess fat and silverskin from the ribs and cut them into 1 ½-inch pieces. I like to keep them fairly large for a meatier bite. Check out this linkfor tips on how to remove the silverskin.
- Over a medium heat in a frying pan, brown the short ribs in small batches on all sides and remove to cool.
- Add the garlic, onion, carrot and radish and cook for 5min.
- Deglaze the pan with the sake and mirin, scraping the brown bits from the bottom.
- Place the short ribs in the Thermos® Shuttle Chef® inner pot, add everything from the pan, miso, honey, soy sauce, spring onions, sesame oil and water/broth, cover with the lid and bring to a boil over a medium heat.
- Carefully skim the scum off the liquid as it boils, then lower the heat and simmer with the lid on for 20min.
- Place the inner pot into the Shuffle Chef® vacuum outer pot and cover. Leave on your counter for at least 4 hours.
- Remove the ribs and vegetables, and skim off all the oil on the surface of the liquid (short ribs exude quite a lot of fat).
- Place the inner pot over a low heat and reduce the liquid to a sauce using a cornflour-water slurry (mix the corn flour with ⅓ cup water and add to the liquid).
The sauce should be on the sweet side with an “umami-ness” from the miso and sake, perfect for drizzling over a bowl of white rice.
Recipe and photo courtesy of Mrs. Esther Goh and Mr. Daniel Goh at danandesther.tumblr.com