Honestly, after the post on Urasawa, I never wanted to update my blog again. It was so epic that I wanted it to the very first, top post that people saw when they came to my page. For all five of you that read this blog! (hi there)
But the blog must be updated, and a few weeks ago was the Season 2 finale of The Walking Dead. All I can say is, someone really really needs to kill Carl. Apparently I'm not alone in this sentiment either, because if you look around online there are plenty of blogs and posts and Facebook pages dedicated to this mindset.
Since it was the season finale, I wanted to make something that epitomized our dedication to watching every week and that wrapped up our Sunday dinners. Enter Gordon Ramsay and his short ribs. I was really intrigued with the soy and fish sauce in the recipe, as well as the Shao Xing wine. They made my house smell so delicious in the 4-5 hours they were braising in the oven. If anyone else watches the show, what did you think of the finale? I know some people said they were a bit disappointed. Can't wait till next season - you're invited for dinner anytime.
Beef Short Ribs Braised in Rice Wine and Spices
from Gordan Ramsay's Twitter account
3 1/3 lbs (1.5kg) short ribs, cut into individual ribs
sea salt and freshly ground black pepper
6 Tbsp (100g) plain flour
4 Tbsp vegetable oil
4 garlic cloves, peeled and diced
2cm knob of ginger, peeled and chopped
6 shallots, peeled and diced
2 carrots, peeled and diced
2 red long finger chillies, finely sliced
3 star anise
2 cinnamon sticks
1 Tbsp coriander seeds
1 bay leaf
1 Tbsp tomato purée
1 cup (225ml) rice wine
about 4 cups (1–1.2 litres) beef stock
3/4 lb (400g) fresh tomatoes, cored and diced
2 Tbsp dark sweet soy sauce
2 Tbsp fish sauce
2 Tbsp honey
Preheat the oven to 350F. Dust the ribs in seasoned flour. Heat a large casserole or Dutch oven and add 2–3 Tbsp of oil. Season the beef and fry for 3–4 minutes until golden brown, then fry the other side until the meat is browned all over, adding more oil if necessary. Do this in batches, transferring the meat to a colander set over a bowl when browned.
Add the garlic, ginger, shallots, carrots, chillies, star anise, cinnamon sticks, coriander seeds and bay leaf to the casserole. Heat for 1–2 minutes then stir in the tomato purée. Cook for 2–3 minutes more. Deglaze the pan with the rice wine. Bring to the boil and use a spoon to scrape the caramelised cooking juices from the bottom of the pan – this will give the stew more flavour. Return the beef to the pan. Top up with the stock, making sure the ribs are submerged in the liquid. Cover with a lid or foil and cook for 2 hours.
Remove the beef from the pan and set aside. Strain the liquid and return it to the casserole. Put the beef in the liquid with the tomatoes, soy sauce, fish sauce and honey. Return to the oven, covered, and cook for 1 hour. Serve immediately with steamed rice and vegetables.