August 28, 2020

Tender Braised Boneless Beef Ribs with a Twist

豆瓣醬炆牛肉

I didn’t go food shopping for a few days, so dinner had to be something I had in the fridge or freezer. Lucky for me, I found a pack boneless beef ribs and a few root veggies… the perfrct combo for making braised boneless beef ribs with fermented bean sauce.

The beer and bean paste in this recipe creates a rich thick sauce that is delicious served with rice or home made scallion pancakes.

This hearty dish is even better the next day.

One thing good about braising meat is that it can turn any cut of meat soft and tender. And once it is cooking, you don’t need to pay much attention to it so you are free to do other things.

There are many different types of fermented bean paste available at Asian markets. The one I am using was homemade by my cousin and very popular in southern Chinese cusiine. It is salty and strongly flavored with Chinese rice wine. If you do not have this type of bean paste, you can replace with Japanese miso or Korean doenjang.

All fermented bean paste have their own unique flavor. Experiment with using different ones and come up with your own special recipe. One thing to note is that their salt levels differ too. So hold off adding salt until the end to prevent from it from being too salty.

Braised Boneless Beef Ribs with Fermented Bean Paste Recipe

Prep Time 45 minutes
Cooking time 2 hours

Ingredients

1 Kg of boneless beef ribs
2 Teaspoons of light soy sauce
1 Teaspoon olive oil
1 Onion
2 Shallots
4 Cloves of garlic
1 Small knob of ginger
2 Large potatoes
1 Carrot
1 red chilli pepper (optional)

For the Sauce
1 Large can of beer
1 Tablespoon of fermented paste
1 Teaspoon of dark soy sauce
2 Teaspoon of sugar
1/2 Cup of water
Salt and pepper to taste
Oil for cooking

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How To Cook Tender Beef Ribs

1. Cut beef ribs to finger size pieces (2 inches) Marinate with soy sauce and olive oil. Let it sit for 15 minutes.

Boneless beef ribs have just the right amount of fat for braising.

2. Slice the onion. Mince shallots and garlic. Smash then slice the ginger. Cut carrot and potatoes in to large bite size pieces.

3. In a frying pan, lightly brown all sides of the beef. Remove from heat and set aside.

Brown the beef lightly until golden brown. Do not over cook.

4. Use a large non stick cooking pot that can hold all the ingredients. Add cooking oil on medium high heat. Add onion, garlic, shallot and ginger. Fry until golden. Add in the beef pieces.

5. Place all the ingredients for the sauce into thr pot. Stir and cook until it starts to boil. Turn down heat and cook over medium low heat for 45 minutes. Stirring once in while to prevent it from sticking to pot.