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 .