Braised Beef Ribs in Spiced Orange Tamarind Sauce

 

Ingredients:

4 kg beef ribs with bone
(the meatier the better)
3 onions, medium
3 carrots
1 stalk of celery
5 sprigs of thyme
2 bay leaves
10 black pepper corns, crushed
Iodized salt

 

For the sauce:

210 ml water
150 g sugar
400 ml malt vinegar
120 ml light soya sauce
120 ml sweet dark soya sauce
1 lemon, cut in half
2 oranges, cut in half
200 g tamarind
8 cardamoms
2 star anise
2 L brown stock
1 to 2 red chillies, deseeded

 

For THE garnish:

Sesame seeds
Red bell pepper, deseeded, shredded
Spring onions, shredded

 

Method:

1. Ask your butcher to cut the ribs across the ribs approximately 3 inches wide.
2. In a large soup pot, bring mildly salted water to the boil, add the ribs to the boiling water, bring back to the boil and then drain thoroughly.
3. Repeat the step above without draining the ribs. Add all vegetables, seasoning, and spices and simmer for approximately 1½ hours or until the meat is starting to soften.
4. Remove the ribs from the stock and lay them out flat in an ovenproof braising pan with lid. Strain the stock and save it. This stock will be a great base for a beef broth or consommé.
5. Combine the sugar and water for the sauce in a saucepan and bring to the boil. Boil until the mixture is caramelised to a light brown, golden colour and then add the malt vinegar.
6. Add all the other ingredients and bring the mixture back to the boil. Lower the heat to a light simmer and reduce the sauce to approximately half of the original volume or until the consistency thickens slightly.
7. Add the brown beef stock and bring to the boil. Pour the sauce over the beef ribs, put the lid on the braising pot and place in the preheated oven of approximately 140°C for another hour or until the ribs are very soft and tender and the meat is just about to fall off the bones.
8. Remove the ribs from the pot, strain the sauce and bring the sauce to the boil one more time. Skim off any excess fat, adjust seasoning and if needed thicken the sauce with a little corn or potato starch.
9. Submerge the shredded leek or bell peppers in ice water until they crisp up. Toast the sesame seeds lightly in the oven.
10. Place the ribs on the serving dish, cover with a generous amount of sauce, sprinkle with the sesame seeds and top with the crisp, shredded vegetables.