Enjoy some hearty sticky beef rib with beurre bosc pear

This sticky beef recipe is messily delightful, with sliced pears for an added health kick to your meal!

Serves: 4 to 6

Ingredients

Beef

• 2kg beef short ribs
• 5 litres water
• 3 cups Chinese cooking wine
• 2 cups dark soy
• 1 cup light soy
• 1½ cups white sugar
• 1 cup ginger roughly chopped
• 10 garlic gloves crushed
• 1 bunch of green shallots roughly chopped
• 3 cinnamon quills
• 8 star anise whole
• 1 orange, zest removed

Salad

• 2 beurre bosc pears pealed and finely sliced
• 1 bunch sea parsley picked
• 1 small kohlrabi, peeled and finely sliced
• 1 lemon
• Extra virgin olive oil

Sticky sauce

• 50g sugar
• 50ml Chinese black vinegar or balsamic vinegar

Directions

For the beef

1. Place all ingredients except for the meat in a stockpot and bring to a simmer. Cook for about 15-20 minutes to bring out flavour.
2. To prepare the beef ribs, cut excess fat away and place in the simmering stock for 2½-3 hours, keeping in mind that the beef should be under the stock at all times. It is a good idea to place a piece of baking paper over the top of the beef as this helps keep it submerged.
3. Once cooked, remove from the stove and let the beef steep for about 1 hour.

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For the pear and kohlrabi salad

1. Place sliced pear, kohlrabi, sea parsley and native pepper berry in a bowl.
2. Season with salt, lemon juice and a splash of olive oil. Set aside.

For the sticky sauce

1. In a pan, add 200ml of braising liquid, Chinese black vinegar and sugar and reduce to a thick sticky sauce.
2. Slice ribs and place on a serving platter, pour over the reduced sauce and garnish with the pear and kohlrabi salad.

Recipe thanks to Australian Pears. Republished with permission of Wyza.com.au.