Cooks playground Peachy Hoisin Short Ribs

Описание: Ingredients
(Serves 4–6 hungry people)

• 1.5 kilograms beef short ribs, cut into chunky pieces

• 2 tablespoons sesame oil (divided)

• 1 large onion, finely sliced

• 6 cloves garlic grated

• 2 tablespoons fresh ginger, grated

• ½ cup hoisin sauce

• ⅓ cup soy sauce

• ¼ cup rice vinegar (or apple cider vinegar)

• ⅓ cup brown sugar or honey

• 1 cup cling peach purée

• ½ cup water or beef stock

• 1–2 red chillies, finely chopped (optional, but highly recommended)

• 2 tablespoons fresh lime juice

• 1 tablespoon cornflour mixed with 2 tablespoons cold water (optional, for thickening)


• Toasted sesame seeds & sliced spring onions, to serve

Method
1. Sear & Sizzle:
Heat 1 tablespoon sesame oil in a large heavy pot or casserole over medium-high heat. Sear the ribs in batches until golden and caramelised on all sides. Remove and set aside.


1. Build the Base:
In the same pot, add remaining sesame oil. Toss in onion, garlic, and ginger. Sauté until soft and fragrant — the kind of smell that makes people wander into your kitchen asking, “What’s cooking?”


1. Make the Magic:
Stir in hoisin, soy, vinegar, sugar, peach purée, water (or stock), and chilli. Bring to a simmer, then slide the ribs back in and coat them lovingly in that sticky sauce.


1. Slow and Low:
Cover and cook gently on low heat for about 2½ to 3 hours (or bake covered at 160°C), until the meat is meltingly tender and the sauce is thick and glossy.


2. If the sauce feels too thin, stir in your cornflour slurry and simmer uncovered for 5–10 minutes until luscious.


3. Finish & Flaunt:
Stir through lime juice for balance, then scatter with spring onions and sesame seeds.


4. Serve with steamed jasmine rice or coconut rice, or pile them high on a platter with napkins and no shame.

Tip
Roast some halved fresh peaches brushed with sesame oil and drizzle of honey to serve alongside. The warm fruit against that savoury glaze is pure seduction on a plate.