Prep time: 2 hours and 45 minutes
Cook time: 3 hours
Serves 6.
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Ingredients
6 large beef short ribs
Sliced spring onions, to garnish
Marinade
2 tbs light soy sauce
2 tbs yellow bean paste
2 tbs Shao Xing wine
1 tbs cumin seeds, toasted
1 tbs chilli flakes
1/2 tsp Chinese five spice
1 tsp brown sugar
1/2 tsp ground Szechuan pepper
Shallot flatbread
250g plain flour
1/2 tsp fine salt
2 tsp sesame oil
6 spring onions, thinly sliced
2 tbs vegetable oil
Szechuan sauce
2 tbs peanut oil
6 garlic cloves, finely chopped
1 tsp ground Szechuan pepper
2cm piece fresh ginger, grated
150g fermented chilli bean paste
60ml Shao Xing wine
200g canned chopped tomatoes
3 tbs grated palm sugar
3 tbs yellow bean paste
80ml oyster sauce
1L chicken stock
1 tbs cornflour dissolved in 1 tbs rice wine vinegar
Cabbage salad
2 tsp sesame oil
2 tsp lime juice
2 tsp grated palm sugar
1 tsp toasted sesame seeds
3 cups finely shredded white cabbage
Avocado, coriander & mint paste
1 small avocado, chopped
2 garlic cloves, chopped
1/2 tsp cumin seeds, toasted
1/2 cup coriander leaves
1/2 cup mint leaves
1/2 tsp lemon juice
60ml grapeseed oil
Method
1. To make marinade, combine all ingredients in a large dish. Add ribs and toss to coat. Refrigerate, covered, for several hours or overnight. Bring to room temperature before cooking.
2. To make flatbreads, combine the flour and salt in a large bowl. Slowly add 185ml hot water, stirring to form a soft dough. Knead dough on a clean work surface for 2-3 minutes or until smooth and well combined. Return to the bowl and cover with a damp tea towel. Set aside for 30 minutes to rest.
3. Preheat oven to 220C.
4. Place ribs and marinade in a large roasting dish and cover tightly with foil.
5. Braise for 30 minutes. Reduce oven to 160C. Braise for a further 2 ½ hours or until tender.
6. To make sauce, heat oil in a medium saucepan over low heat. Add garlic, Szechuan pepper and ginger and cook until soft and aromatic. Add chilli bean paste and cook, stirring for 2 minutes. Add wine and simmer until reduced by half. Add remaining ingredients and bring to a boil. Reduce heat to low and simmer for 30 minutes. Remove from heat. Using a stick blender, blend until smooth.
7. To make cabbage salad, whisk oil, juice, sugar and sesame seeds in a bowl to combine. Add cabbage and toss to coat. Season. Refrigerate until required.
8. To make avocado, coriander and mint paste, process all ingredients except oil to form a smooth puree. Gradually add oil, processing until combined. Season.
9. To finish flatbreads, divide dough into 8 even portions. Roll each portion out on a lightly floured surface to 15cm diameter rounds. Brush with sesame oil and sprinkle with spring onion. Working one at a time, roll each round into a log. Coil the log into a snail shape. Reroll the coil into a 10cm diameter round.
10. Heat 1 tsp of the oil in a large frying pan over medium heat. Add a flatbreads and cook for 2-3 mins each side or until golden and crisp. Transfer to a baking tray to keep warm. Repeat with remaining oil and flatbreads.
11. Serve ribs, cabbage salad and shallot flatbreads with the avocado, coriander and mint paste and sauce. Garnish with spring onions.
