Sticky Asian Beef Short Ribs with Charred Tenderstem^® broccoli Salad

Method

1. Heat the oven to 150°C (130°C fan, gas mark 2). In a large roasting tin or casserole dish, add the stock, 100ml of the apple juice, half the star anise and 60ml of the soy sauce, and then mix together. Add the short ribs evenly across the tray or dish and then cover tightly with tinfoil. Place the tray in the oven and cook for 3 hours, until the meat is very tender.

2. For the glaze, put the remaining apple juice, soy sauce and star anise in a small saucepan along with the brown sugar, the chilli flakes, the oyster sauce, 3tsp of the sesame oil and 1tbsp of the vinegar, and mix well. Bring to the boil, then reduce to a fast simmer until glossy and thickened (this should take around 15 minutes).

3. For the salad dressing, put the remaining 1tsp of sesame oil and 4tbsp of rice wine vinegar in a small jug or jar along with the caster sugar, fish sauce, olive oil, ginger, lime zest and chilli. Mix well and set aside.

4. Once the ribs are almost ready, cook the rice according to pack instructions. Transfer the ribs to a plate to rest for 5 – 10 mins while the rice is cooking.

5. Heat a grill or barbecue to a medium heat, and cook the Tenderstem^® broccoli for 1 ½ mins, turning halfway. They should be lightly charred and just tender.

6. Next brush the short ribs with the glaze and then grill or barbeque for around 10 minutes, turning and basting regularly until sticky.

7. Toss the Tenderstem^® broccoli with the radishes, carrot, peanuts, cucumber, carrots, coriander and salad dressing.

8. Serve the short ribs on a serving platter, alongside the salad, rice and lime wedges. Garnish the dish with crispy onions.