Short Rib Caramel

ALT_20200508_3Inspired by the recipe from our dear friend Daniel Wong, Chef de Cuisine at Banyan Tree Kuala Lumpur – I’ve curated part of the recipe due to lack of ingredients during lockdown, which accidentally became a Asian-fusion from the original version.

The short ribs are super juicy yet tender soft, fall off the bones and melt in your mouth, with a very flavourful and caramelised gravy to taste.

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Ingredients:

  • Beef Short Ribs
  • 1 large Carrot
  • 3-5 stalks of Celery
  • 1 White Onion
  • Tarragon
  • Sage

The herbs are to replace Leek, Garlic, and Italian Parsley from the original version, that I don’t currently have during MCO.

Marinade:

  • Black Pepper
  • Pink Salt
  • Lemon Zest
  • Chinese Wine
  • Brown Sugar

The last 3 seasonings are additional to the original version. You may marinade the short ribs in the fridge 30 mins before cooking, or do overnight.

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Beef Stock Alternative:

  • 1 tbsp Lea & Perrins
  • 1 tbsp Chinese Wine
  • 2 tbsp Oyster Sauce
  • 3 tbsp Sweet Soya Sauce
  • 1 tbsp Sriracha Sauce
  • 1 tbsp Brown Sugar
  • 10 tbsp Coca-cola

Since I do not have any Beef Stock, the above mix is a condensed version of the “Caramel” once it’s cooked, the Sriracha here is basically to replace the Garlic & Leek.

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In a frying pan:

  • mix vegetable oil and butter on low heat, add in Tarragon, let fragrance of the herbs sizzle slowly into the oil mix
  • lay out all the marinated short ribs in the pan, sear with medium to high heat with lid covered, 5mins on each side, or until the surface is cooked and browned
  • brunoise vegetables and lay them out at the bottom of a baking tray (original version uses a cast iron pot – my current house only has a basic toaster oven, and I have also replaced the Beef Stock with a more condensed gravy)
  • layer seared short ribs on top of the vegetable brunoise, use a table spoon to scope the premixed gravy on each short rib, and pour the rest evenly onto the vegetables
  • scoop out the leftover oil gravy from searing the short ribs, pour all of them on to the baking tray as well
  • cover the baking tray with foil, fold at the edges and make sure they are sealed tight, bake at 180 degrees for 150 mins
  • after the short ribs are baked, garnish and serve with noodles, pastas, or rice

The original version has 5 more steps than this, to chill the short ribs and to caramelise the sauce by continuing baking in the oven until liquid is reduced. Definitely going to try this after I have a bigger oven with all the ingredients!

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焦糖焗烤牛骨

在吉隆坡悦榕庄酒店的 IG 主页上看到其主厨 (也是我们的好友)  Daniel Wong 教做了这道菜。由于疫情期间食材有限,我调整了部分的食材和调味料,碰巧变成了一道非常中西结合的菜肴。

经过耐心慢焗后的牛骨,肉质酥软多汁,入口即化,搭配酱香味极浓的焦糖酱,家人吃得开心极了。

食材:

  • 牛肋骨
  • 胡萝卜
  • 芹菜
  • 白洋葱
  • 龙蒿叶
  • 鼠尾草

最后两个香料是因为食材缺失,用来取代原有食谱里的葱,蒜以及荷兰芹。

腌料:

  • 黑胡椒
  • 干柠檬
  • 料酒
  • 黄糖

最后三项调味是在原有食谱基础上添加的,能在冰箱里腌制 30 分钟为最佳,如能隔夜会更入味。

酱料:

  • Lea & Perrins x 1 汤匙
  • 料酒 / 黄酒 x 1 汤匙
  • 好友 x 2 汤匙
  • 甜酱油 x 2 汤匙
  • Sriracha 辣椒酱 x 1 汤匙
  • 黄糖 x 1 汤匙
  • 可乐 x 10 汤匙

由于家里没有任何高汤,目前的烤箱也比较小,以上是能在焗烤后实现 “焦糖” 效果的替代型浓缩型酱料,试下来非常成功;Sriracha 则是为了取代原有食谱中葱和蒜的调味。

在煎锅中:

  • 用小火将食用油和黄油混合加热,放入准备好的龙蒿叶,让香料的味道被慢慢熬入混合油中
  • 将腌制好的牛肋骨逐一放入,盖上锅盖,用中火将牛肋骨的两面都煎至棕黄色,大约每 5 分钟翻面一次
  • 将所有的蔬菜都切成细粒状,并随机平铺在烤盘的底部 (用烤盘是因为在这里用的是浓缩型酱料,原有食谱中使用的是铸铁锅以及大量高汤)
  • 随后将煎好的牛肋骨平铺在蔬菜上,并用汤匙将准备好的酱料均匀浇在牛肋骨和蔬菜上
  • 将煎牛肋骨的锅中剩余的油料也同时均匀浇在烤盘中,最后放上鼠尾草
  • 用锡纸将整个烤盘盖住,注意将烤盘边上密封,放进预热了的烤箱,用 180 度焗烤 150 分钟
  • 烤完后,在常温下放置 15 分钟,揭开锡纸时注意蒸汽,可搭配面食,意粉,或米饭享用

原有食谱在以上步骤后仍有 5 个步骤,主要为冷却牛肋骨,继续焗烤高汤直至酱料变稠,再重新翻炒牛肋骨。下次食材完整的话,一定要试一下主厨的版本。

.

.

.

焦糖焗烤牛骨

在吉隆坡悅榕莊酒店的 IG 主頁上看到其主廚 (也是我們的好友) Daniel Wong 教做了這道菜。由於疫情期間食材有限,我調整了部分的食材和調味料,碰巧變成了一道非常中西結合的菜餚。

經過耐心慢焗後的牛骨,肉質酥軟多汁,入口即化,搭配醬香味極濃的焦糖醬,家人吃得開心極了。

食材:

  • 牛肋骨
  • 胡蘿蔔
  • 芹菜
  • 白洋蔥
  • 龍蒿葉
  • 鼠尾草

最後兩個香料是因為食材缺失,用來取代原有食譜裡的蔥,蒜以及荷蘭芹。

醃料:

  • 黑胡椒
  • 幹檸檬
  • 料酒
  • 黃糖

最後三項調味是在原有食譜基礎上添加的,能在冰箱裡醃製 30 分鐘為最佳,如能隔夜會更入味。

醬料:

  • Lea & Perrins x 1 湯匙
  • 料酒 / 黃酒 x 1 湯匙
  • 好友 x 2 湯匙
  • 甜醬油 x 2 湯匙
  • Sriracha 辣椒醬 x 1 湯匙
  • 黃糖 x 1 湯匙
  • 可樂 x 10 湯匙

由於家裡沒有任何高湯,目前的烤箱也比較小,以上是能在焗烤後實現“焦糖” 效果的替代型濃縮型醬料,試下來非常成功;Sriracha 則是為了取代原有食譜中蔥和蒜的調味。

在煎鍋中:

  • 用小火將食用油和黃油混合加熱,放入準備好的龍蒿葉,讓香料的味道被慢慢熬入混合油中
  • 將醃製好的牛肋骨逐一放入,蓋上鍋蓋,用中火將牛肋骨的兩面都煎至棕黃色,大約每 5 分鐘翻面一次
  • 將所有的蔬菜都切成細粒狀,並隨機平鋪在烤盤的底部 (用烤盤是因為在這裡用的是濃縮型醬料,原有食譜中使用的是鑄鐵鍋以及大量高湯)
  • 隨後將煎好的牛肋骨平鋪在蔬菜上,並用湯匙將準備好的醬料均勻澆在牛肋骨和蔬菜上
  • 將煎牛肋骨的鍋中剩餘的油料也同時均勻澆在烤盤中,最後放上鼠尾草
  • 用錫紙將整個烤盤蓋住,注意將烤盤邊上密封,放進預熱了的烤箱,用 180 度焗烤 150 分鐘
  • 烤完後,在常溫下放置 15 分鐘,揭開錫紙時注意蒸汽,可搭配麵食,意粉,或米飯享用

原有食譜在以上步驟後仍有 5 個步驟,主要為冷卻牛肋骨,繼續焗烤高湯直至醬料變稠,再重新翻炒牛肋骨。下次食材完整的話,一定要試一下主廚的版本。

 

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