Mastering Stock Beef Ribs

BEEF RIBS IN A MASTER STOCK WITH PICKLED CUCUMBER 

 

500M BEEF STOCK 

1 LTR WATER 

2 PIG TROTTER CUT UP 

250ML LIGHT SOY SAUCE 

250ML SHAOXING WINE 

120G ROCK SUGAR 

50G FRESH GINGER THICKY SICED 

6 SHALOTS HALVED 

4 SPRING ONIONS COARSLEY CHOPED PUS ONE SLICED 

THINLY TO SERVE 

1 HEAD GARLIC CUT IN HALF 

4 STAR ANISE 

2 CINNAMON QUILLS 

1.5 KG BEEF RIBS 

80G HONEY 

1TBL VEG OIL 

SESAME SEEDS FOR GARNISH 

 

FOR MASTER STOCK BRING THE STOCK, SOY, SHAOXING WINE,ROCK SUGAR, WATER, TROTTER,GINGER,SHAOT,SRING ONIONS,GARIC AND SPICES TO BOIL STIRING UNTIL DISOLVED AND SIMMER GENTY FOR 45 VMINUTES THAN SET ASIDE TO COOL COMPETELY. 

PLACE RIBS IN A POT AND COVER WITH COLD WATER, BRING TO BOIL FOR 2 MINUTES THEN DRAIN AND RINSE UNDER COLD RUNNING WATER. 

ADD MASTERSTOCK TO RIBS AND BRING TO SIMMER OVER MEDIUM HEAT, REDUCE TO OW , COVER AND SIMMER UNTIL THE MEAT ALMOST FALLS OFF THE BONE2/12 TO 3 HOURS 

REMOVE RIBS AND SET ASIDE ON A RACK TO COO FOR AN HOUR. 

STRAIN 250ML OF THE MASTER STOCK (STRAIN REMAINING AND SET ASIDE FOR ANOTHER USE) 

ADD HONEY, BRING TO THE BOIL AND REDUCE TO A GAZE. 

HEAT CHAR GRILL OVER MEDIUM HEAT BRUSH RIBS WITH OIL AND GRIL, TURNING AND BASTING WITH THE REDUCED MASTER STOCK UNTIL GLAZED AND WARMED THROUGH. 

SERVE WITH PICKLED CUCUMBERS AND TOASTED SESAME SEEDS 

 

PICKED CUCUMBER. 

1 COVE OF GARIC CRUCHED 

2 TS TOASTED SESAME SEEDS 

50 ML RICE VINEGAR 

1 TBL CASTOR SUGAR 

1 TSP FINELY GRATED GINGER 

4 BABY CUECUMBERS UNPEELED, SHREDDED ON A MANDOLIN 

1 SM RED CHILLI DE SEEDED AND FINELY CHOPPED 

ADD SESAME PLUS ½ TSP SEA SALT TO A MORTAR AND PESTLE AND GRING TO A COARSE PASTE,GRIND IN GARIC,CHILLI,AND GINGER . ONCE COMBINED STIR IN SUGAR VINEGAR AND 1 TBL OF HOT WATER, TRANSFER TO A PASTIC BOWL AND ADD THE CUCUMBER TOSS AND ALLOW TO PICKLE FOR 15 MINUTES . 

Beef Cheek Ragout with Sage and Kalamata Olives

BEEF CHEEK RAGOUT WITH SAGE AND KALAMATA OLIVES

 

2 KG BEEF CHEEKS 

500ML RED WINE 

1 LTR BEEF STOCK 

2 CLOVES  

1 TSP BLACK PEPPERCORNS 

4 JUNIPER BERRIES 

1 BAYLEAF 

THYME 

3 CLOVES GARLIC CRUSHED 

1 BROWN ONION DICED 

2 STICKS CELERY DICED 

2 CARROTS DICED 

2 TBL TOMATO PASTE 

∧COMBINE AND LET TO MARINATE IN FRIDGE OVERNIGHT

1KG FRESH TOMATOES 

500ML PORT 

1 LTR BEEF STOCK 

KALAMATA OLIVES 

BUNCH SAGE 

PECERINO CHEES SHAVED 

DRAIN OFF CHEEKS 

REDUCE THE WINE BY HALF, ADD BEEF STOCK BRING TO BOIL 

SEAL THE CHEEKS IN A HOT PAN PLACE IN BACKING DISH 

SAUTE THE VEG FROM THE MARINADE AND PLACE OVER THE BEEF CHEEKS 

POUR OVER THE HOT STOCK 

COVER WITH BAKING PARCHMENT AND FOIL AND PLACE INTO 160 DEGREE OVEN FOR 3 ½ HOURS 

REMOVE FROM OVEN AND LET REST 

DRAIN LIQUID, DICARD VEG AND SET THE CHEEKS TO ONE SIDE, 

REDUCE LIQUID BY ¾ . 

 

SAUCE 

PEEL AND DICE TOMATOS ADD PORT AND SIMMER IN PAN UNTIL ALL THE LIQUID HAS GONE ADD THEREDUCED CHEEK COOKING LIQUID, FLAKE THE CHEEKS THROUGH THE SAUCE, 

TOSS THROUGH THE PASTA OF YOUR CHOICE OR AND TOP WITH FRESH SAGE KALAMATA OLIVE AND SHAVE PECERINO 

Sweet and Sour Pork

SWEET AND SOUR PORK

 

500G PORK FILLET CUT INTO BITE SIZED PIECES 

 

BATTER 

65G PLAIN FOUR 

35G CORNFOUR 

120M ICED WATER 

1 EGG  

¼ TSP SALT 

½ TS CHINESE 5 SICE 

VEG OIL FOR FRYING 

 

SAUCE 

3 TBL VEG OIL 

1 RED CAPSICUM, SEEDED AND CHOPED 

1 GREEN CAPSICUM, SEEDED AND CHOPPED 

1 RED ONION , PEELLED AND CHOPPED 

3 GARLIC CLOVES, CRUSHED 

1 RED CHILI, SEEDED AND SLICED 

3 CM PIECE OF GINGER , PEELED AND GRATED 

100G SUGAR 

2TB SOY SAUCE 

1 X 225 G TIN PINAPPLE SICES IN JUICE, CHOPED 70 M JUICE SAVED  

2 TBL WHITE VINEGAR 

2 TBL TOMATO SAUCE 

1 TB CORNFLOUR 

250ML WATER 

METHOD  

HEAT THE VEG OIL AND COOK THE CAPSICUMS, ONIONS IN A PAN FOR 5  MINUTES UNTI TENDER. ADD THE GARLIC, CHILLI AND GINGER AND COOK FOR ANOTHER MINUTE. 

COMBINE THE SUGAR, SOY, PINEAPPE PIECES, JUICE, VINEGAR AND TOMATO SAUCE IN A BOW THEN ADD TO THE VEGETABES AND BRING TO THE BOIL. 

IN A CUP COMBINE THE WATER AND CORN FLOUR, THEN POUR INTO THE BOIING SAUCE STIRRING UNTI THE SAUCE THICKENS. 

MEANWHIE IN A ARGE SAUCEPAN HEAT VEG OI TO A DEPTH ON 5 CM AND PACE OVER A MED/HIGH HEAT. 

WHISK THE BATTER INGREDIENTS TOGETHER UNTI SMOOTH ADD THE PORK MPIECES AND STIR TO COAT WELL. 

WORKING IN BATCHES FRY THE PORK PIECES FOR 4/5 MINUTES UNTIL THEY ARE COOKED THROUGH AND ARE GOLDERN AND CRISPY. 

ONCE AL THE PORK IS COOKED TOSS THROUGH THE SAUCE AND SERVE WITH STEAMED RICE.

Pork Medaions in a Creamy Mushroom Sauce

PORK MEDALLIONS IN A CREAMY MUSHROOM SAUCE 

 

2X WHOLE PORK FILLETS 

2 TBL OLIVE OIL 

1 MEDIUM ONION DICED 

2 CLOVES OF GARLIC CHOPPED 

400G MIXED MUSHROOMS SLICED 

½ TBL FLOUR 

½ CUP VERMOUTH 

2 TSP CHOPPED CAPERS  

1 TBL CHOPPED PARSLEY 

1 AND ½ CUPS CREAM 

SALT AND PEPPER TO TASTE 

CUT THE FILLETS INTO 4 CM THICK MEDALLIONS AND SEASON BOTH SIDES WITH SAT AND PEPPER AND COOK ON BOTH SIDE IN A HOT PAN FOR APPROX 2 TO 3 MINUTES, UNTIL GOLDERN BROWN SET ASIDE AND REST. 

SAUTE THE ONIONS AND GARLIC WITH THE REMAINING OIL, ONCE SOFT AND THE MUSHROOMS AND SAUTE DOWN FOR 3 MINUTES UNTIL THE MUSHROOMS ARE SOFTENED. 

REDUCE THE HEAT AND SPRINKLE THE FLOUR OVER THE MUSHROOM MIX AND STIR WITH WOODEN SOON UNTIL THE MIX IS COATED 

ADD THE VERMOUTH AND COOK DOWN, THEN ADD THE CREAM  

ONCE SIMMERING ADD THE PORK MEDALLIONS COVER AND COOK FOR APROX 2 MINUTES UNTIL THE SAUCE HAS THICKENED 

SPRINKLE THE CAPERS AND PARSEY AND ADD SAT AND EPPER TO TASTE. 

Osso Bucco

OSSO BUCCO 

 

8 X THICK CUT OSSO BUCCO 

2 X BROWN ONIONS  

2 X CELERY STICKS  

2 X CARROTS 

3 X GARLIC CLOVES 

SPRIG OF THYME  

1 ORANGE 

1/3 CUP OIVE OIL 

½ CUP SEASONED FOUR FOR DUSTING THE OSSO 

1 ½ CUPS DRY WHITE WINE 

500G CHOPPED TOMATOS 

500ML BEEF STOCK 

CHOPPED PARSLEY TO SERVE 

PREHEAT OVEN TO 160 

DICE THE ONIONS, CELERY AND CARROTS AND CRUSH THE GARIC 

HEAT HALF THE OIL IN A LARGE FRY PAN OVER A MEDIUM HEAT AND COOK OFF THE VEG UNTIL SOFTENED APROX 10 MINUTES THEN SET ASIDE 

BRING THE STOCK WINE AND TOMATOS TO THE BOIL IN A SAUCE AN ADD THE THYME AND THE JUICE AND ZEST OF THE ORANGE. 

RETURN PAN TO HEAT AND ADD THE REMAINING OIL. 

COAT THE OSSO BUCCO IN THE SEASONED FLOUR AND DUST OFF, FRY OFF IN THE PAN UNTIL GOLDERN ON EACH SIDE- TRANSFER TO A BAKING DISH AND TOP WITH THE COOKED VEG 

POUR THE TOMATO STOCK INTO THE BAKING DISH COVER WITH LID AND COOK MFOR 2 HOURS OR UNTIL THE MEAT IS TENDER AND THE SAUCE HAS THICKENED