Indonesian Short Ribs with Plums
Indonesian Soy Sauce (Kecap Manis) is sweeter and thicker than regular Soy sauce; it adds a beautiful richness to this dish.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 3:40 hours
750 g beef short ribs
¼ C (60 ml) Indonesian Soy sauce (Ketcap Manis)
3 star anise
1 cinnamon stick
1 Tbsp (15 ml) NOMU Beef Fond, stirred into 1 C (250 ml) hot water
6 plums cut in half
Preheat the oven to 140 °C.
Place the short ribs, tinned tomatoes, Soy sauce, star anise, cinnamon, cloves and beef stock into a medium sized casserole dish. Ensure that all the ribs are covered with liquid. Cover and braise for 3 hours and 30 minutes, until the meat is tender (baste regularly).
Remove from the oven toss in the plum halves and bake for a further 30 minutes.
Remove from the oven, baste the short ribs in the sauce, and serve with plums and a side of egg-fried rice.