Ingredients[+] Add all ingredients
4 pounds beef short ribs [+]
8 cloves [+]
1 tablespoon Sichuan peppercorns [+]
1 tablespoon canola oil [+]
2 onions, cut into 8 wedges [+]
1 garlic bulb, cloves peeled [+]
1/4 cup chilli bean sauce [+]
2-inch piece of ginger, peeled and thinly sliced [+]
2 red chillis, seeded and slice diagonally [+]
3 cinnamon sticks [+]
10 star anise [+]
1 quart chicken stock [+]
2 cups Shaoxing rice wine [+]
3/4 cup dark soy sauce [+]
1/2 cup soy sauce [+]
1 orange, peeled and juiced (cut peel into strips, avoiding any white pith) [+]
4 ounces palm sugar (or 1/2 cup sugar) [+]
water, to cover
2 daikon radishes, peeled and sliced diagonally [+]
4 scallions, thinly sliced, to garnish [+]
handful of roughly chopped cilantro, to garnish [+]
steamed white rice, to serve [+]
1. Cover mushrooms with boiling water and set aside. Spread short ribs on a baking sheet and broil for 6-8 minutes, flipping half way between, until browning.
2. Crush cloves and peppercorns using a mortar and pestle. Heat oil in a large heavy based pot over medium high. Add onions and garlic and cook for 1 minute, stirring. Add chilli bean sauce, ginger, chillis, and all spices. Cook for 1 more minute stirring.
3. Add beef, stock, rice wine, soy sauces, orange peel and juice, sugar, mushrooms and soaking liquid, and enough water to just cover the beef. Bring to a boil, reduce to a simmer, cover and cook for 2 hours or until beef is falling apart tender. Add daikon 30 minutes before beef is done cooking. Add more water when necessary to ensure the beef is covered.
4. Serve with white rice and garnish with scallions and cilantro.
You may prepare this dish ahead of time, store in the fridge, and slowly reheat.
A young cook from Minnesota, she is gluten-free and has shared many delicious, healthy, and gluten-free recipes. This was great for our campaign with Generation Rescue as many autistic children are on gluten and casein free diets.