Beef ribs with vinegar and honey dates

Beef ribs with vinegar and honey dates

By
From
The Real Food of China
Serves
6
Photographer
Leanne Kitchen

Around thirty years ago, beef was so scarce and expensive in China that any dish cooked with it was known as a ‘millionaire’s meal’. For better or worse, with steadily increasing wealth, the demand for meat of all types is rising. Here’s our contribution to the Chinese beef lexicon, a synthesis of all the long-simmered, lip-smacking flavours we love. Use vinegar labelled as ‘aged’ from Shanxi if you can find it, otherwise just use regular Chinese black vinegar.

Ingredients

Quantity Ingredient
1 litre vegetable oil
1.25kg beef ribs, cut into 4 cm pieces
250ml aged black rice vinegar
185ml light soy sauce
125ml shaoxing rice wine
750ml Beef stock
1 1/2 star anise
1 black cardamom
8 slices ginger, unpeeled
1 piece cassia bark
100g soft brown sugar
12 dried honey dates

Method

  1. Heat the oil in a large wok over a medium–high heat. Add the ribs in three batches and cook for 5–6 minutes, turning as necessary, or until browned all over. Remove and drain on paper towel.
  2. Place the ribs in a large saucepan, then add all the remaining ingredients, pushing the pieces of meat down to submerge them. Bring slowly to a simmer, skimming any fat off the surface as necessary, then cook over a low heat for about 2 hours, or until the meat is just starting to fall off the bones. Serve the beef ribs with steamed rice.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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