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CHEF'S XUE SHORT RIBS

Featuring: Meat

Ingredients

- 750g short ribs (Australian meat)

- 30g celery
- 30g carrot
- 50g onion
- 50g oyster sauce
- 5g rock sugar
- 2g cephalopod ink
- 2g redcurrant
- 50g “Sherlone” abalone juice
- 2g green peas
- 20g Donggu (delicate flavour soy sauce )

Method

1. Cut celery, carrots and onions into 3cm*3cm cubes


2. In a pan put the short ribs, chopped celery, carrot and onion. Add water without covering the short ribs

3. Bring to a boil over high heat, remove floating foam with a spoon, reduce the heat and cook for 2.5 hours. Set aside

4. Debone the short ribs and cut them into 4cm*4cm pieces and set aside

5. Blanch in water green peas and set aside
 
6. Brush the plate with the cephalopod ink

7. Put in a pan oyster sauce, abalone juice, Donggu soy sauce, rock sugar and cut short ribs. Cook over a high heat for about 2 minutes until the sauce thickens

8. Put in the plate previously brushed with the cephalopod ink

9. Garnish with green peas and redcurrant

Pairings

"MARZIALE"

The name of the wine “Marziale” is a reference to the Roman god of War, Mars, a powerful charac...

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