Of all the stews I make, this is my husband’s ABSOLUTE FAVORITE. I love it too because it is so easy to make. You fry of some beef ribs, pour over the rest of the ingredients. Forget about it for around two hours while you do the house chores or read a book. Come back when the meat is tender and falling off the bone, garnish with toasted sesame seeds and spring onions and serve with a big bowl of rice.
This recipe serves 4
- 1 kilo beef ribs
- 2 tablespoons vegetable oil
- 2 tablespoons dark soy sauce
- 2 teaspoons sesame oil
- 3 spring onions, chopped
- 4 cloves garlic, crushed
- 1 tablespoon grated ginger
- 2 tablespoons brown sugar
- 2 tablespoons Japanese rice wine
- 2 cups water
- 1 tablespoon toasted sesame seeds to serve
- 1 spring onion, chopped to serve
- 1 tablespoon cornstarch diluted in 2 tablespoons cold water
Season the beef ribs with salt and pepper and fry the pieces in batches a pot with the oil. It is best not to overcrowd the pot, otherwise you won’t sear the meat and get a nice golden brown color. Once done, throw in the rest of the ingredients above up to and including the 2 cups of water (the idea is to cover the beef in the braising liquid). Bring to a boil and skim off any scum that rises to the top of the pot. Lower the heat to a simmer and cook uncovered for 2 hours or until the beef is tender and falling off the bone.
To thicken the sauce, add the cornstarch which has been diluted in cold water when the ribs are done.
Garnish with toasted sesame seeds and the chopped spring onions.
Note: Another variation is to add chopped radish (1 inch in size) and spinach and cook around five minutes prior to finishing the beef.