Fragrant Beef or Pork Short Ribs with Black Knight Liqueur.
Beef short ribs are seared on top of the oven, covered with a fragrant sauce, then oven-braised to tender perfection. This dish is even better when made a day in advance.
(Cooking and cooling the braised ribs at least a day before serving helps the flavours marry and makes degreasing easy.)
Ingredients
- 1 1/3 cups Canned whole tomatoes, drained, coarsely chopped. (Or use fresh tomatoes chopped.)
- 1/2 cup Soy Sauce
- 1/2 cup Castle Glen's Sex In The Vineyard
- 2 tbsp Brown Sugar (light)
- 1/4 cup Castle Glen's Black Knight Liqueur, (1/2 cup if you want a rich aniseed taste!)
- 1 kg Beef Short Ribs on the bone (each 3 to 4 inches long)
- For seasoning Pepper, freshly ground
- 1 1/2 tbsp Vegetable Oil
- 6 cloves Garlic, smashed and peeled
- 1 piece (about 1 inch) Ginger, fresh, peeled, and cut into 8 slices
- 2 Red Onions, cut into rings
- 1 tbsp Butter, unsalted
- 500g Mushrooms
- 3 (medium sized) Leeks (white and green parts) cut into 2-inch long julienne strips to make about 2 to 2 1/2 cups. Rinsed and dried.
- For seasoning Sea Salt
Instructions
- Position a rack in the center of the oven and heat the oven to 150°C.
- Put the tomatoes, 2/3 cup water, the soy sauce, Sex in the Vineyard, and brown sugar in a bowl, stir and add the Black Knight Liqueur.
- Pat the short ribs dry with paper towels and season them with pepper.
- In an ovenproof pot that's large enough to hold all the short ribs in no more than two layers, heat the oil over medium-high heat.
- Put as many ribs in the pot as will fit without crowding, and brown them on all sides, about 2 minutes per side. Transfer them to a plate. Brown the rest of the short ribs, adding more oil if needed, and transfer to the plate.
- Pour off the fat from the pan, reduce the heat to low, and add the garlic, ginger, and onions, stirring and pressing them against the pot, for 1 to 2 minutes to bring out their flavour.
- Return the short ribs to the pot and pour the tomato and soy sauce mixture over them, then add sliced mushrooms.
- Bring to a simmer and cover.
- Transfer the pot to the oven and braise the short ribs, lifting and turning them about every half hour, until the meat is very tender and starts to fall off the bone when pulled with a fork, 2-1/2 to 3 hours.
- Transfer the short ribs to a serving plate (or if you're working ahead, transfer them to a baking dish; refrigerate, covered, when cool).
- Pour the remaining sauce into a large, clear measuring cup.
- When the fat rises to the surface, (after about 5 minutes) spoon it off and discard. (Or, if you're working ahead, cool the sauce in the pot, refrigerate it, and skim the solid fat off the top. When it's time to reheat the short ribs, return them to the pot and heat gently in the oven.)
- Meanwhile, melt the butter in a large skillet over medium-high heat.
- Add the leeks and cook, stirring frequently, until they begin to brown, 3 to 5 minutes.
- Reduce the heat to medium low and continue cooking, stirring frequently, until tender, about 3 to 5 minutes.
- Season with salt and pepper.
- Reheat the sauce, season generously with pepper and more salt, if you like, and pour it over the short ribs.
- Scatter the leeks over the top and serve. (Can also be served with steamed rice as an alternative.)
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