Clear Braised Beef Short Ribs
White Radish

Tender, falling-off-the-bone clear braised beef short ribs simmered with sweet white radish and served with a zesty citrus-soy dipping sauce.

Ingredients

• 2 catties beef short ribs
• 1 whole white radish
• 3 stalks scallions
• 1 piece ginger
• 2 tbsp Shaoxing wine
• 2 pieces star anise
• 1 piece cinnamon stick
• 3 pieces bay leaves
• 1 tsp white peppercorns
• 3 cloves garlic
• 3 pieces millet peppers
• 3 tbsp light soy sauce
• 2 pieces kumquats
• to taste salt
• to taste fresh coriander

Instructions

1. 1Cut the beef ribs

   

   Place the frozen beef ribs on a wooden cutting board and use a sharp knife to cut them into manageable sections.

   Tip: Make sure to use a sturdy knife when cutting through ribs.
2. 2Blanch the beef

   

   Place the cut beef pieces into a pot of cold water to begin the blanching process and remove impurities.

   Tip: Always start with cold water to help draw out blood and impurities effectively.
3. 3Add aromatics

   

   Add knotted scallions and sliced ginger into the pot of water with the beef to help neutralize any gamey odors.

   Tip: Tie the scallions into knots so they are easier to remove later.
4. 4Skim the foam

   

   Use a fine mesh skimmer to carefully remove the impurities and foam that rise to the surface of the boiling water.

   Tip: Skimming regularly ensures a clean and clear broth.
5. 5Transfer the beef

   

   Transfer the hot blanched beef pieces directly into a separate pot of boiling water to maintain purity in the broth.

   Tip: Transferring while hot prevents the meat pores from closing up abruptly.
6. 6Add spices and seasonings

   

   Add scallions, ginger, Shaoxing wine, star anise, cinnamon sticks, bay leaves, and white peppercorns into the pot to build a rich flavor profile.

   Tip: Whole spices release their essential oils slowly during long simmers.
7. 7Add Whole White Radish

   

   Place a whole peeled white radish directly into the simmering beef broth alongside the spices and seasonings.

   Tip: Adding the radish whole allows it to absorb rich flavors slowly over a long period without breaking apart too quickly.
8. 8Prepare the Dipping Sauce Base

   

   Finely chop fresh green scallions and place them into a clean mixing bowl to serve as the aromatic base for the secret dipping sauce.

   Tip: Cut the scallions uniformly so they distribute evenly throughout the sauce.
9. 9Add aromatics to the bowl

   

   Add finely minced garlic and brightly colored sliced millet chili peppers into an empty preparation bowl to build the flavorful base of the dipping sauce.

   Tip: Mince the garlic finely to ensure its flavor infuses smoothly into the soy sauce.
10. 10Pour in light soy sauce

    

    Pour light soy sauce in a steady, even circle directly over the bed of chopped scallions, garlic, and sliced millet peppers inside the bowl.

    Tip: Pouring in a circle ensures the aromatics are evenly moistened and seasoned by the soy sauce.
11. 11Slice and add kumquats

    

    Slice fresh green kumquats in half using a sharp knife on a cutting board, then add them into the sauce mixture to provide a zesty citrus brightness.

    Tip: Squeeze the kumquats slightly as you add them to release their aromatic citrus juices into the sauce.
12. 12Check and Cut the Radish

    

    After simmering for ninety minutes, use kitchen shears or tongs to check the tenderness of the white radish and cut it into smaller portions directly in the pot.

    Tip: The radish should be completely tender and translucent, having absorbed the rich essence of the beef broth.

Storage & Reheating

Burn It Off

Frequently Asked Questions