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Pro Tip Recipes PREP TIME 30 MIN | COOK TIME 3-4 HOURS | SERVES 10 JAPANESE SHORT RIBS Reduce heat to a gently simmer and cook for 20 minutes to allow the flavours to infuse. 400mls dashi stock Method 5. Place reserved stock in a saucepan over high 1 1/2 litre water 1.Masterstock: Place ginger, garlic, heat. Add remaining brown sugar and soy Serving Suggestions cinnamon, star anise, sushi vinegar, hoisin sauce, bring to a rapid boil. Boil until liquid Pickled vegetables sauce, half the brown sugar, half the soy coats the back of a spoon. Watercress sauce, dashi stock and water a large 6. To serve: Portion cut beef ribs, brush with Miso mayonnaise stockpot and bring to the boil, stirring to reduced masterstock. Serve with pickled Steamed rice dissolve sugar. Reduce heat to a gently vegetables, miso mayonnaise and steamed rice simmer and cook for 20 minutes to allow if desired. the flavours to infuse. 2.Pre-heat oven to 160 C, 40% steam, 60% ◦ INGREDIENT LIST dry heat. 3.Heat a frying pan over medium-high heat. Season short ribs on all sides with salt and Beef pepper. Working in batches, sear short MSA Short Ribs 3 x 3 rack rib sets ribs on all sides until deeply and evenly Other Ingredients (Mirepoix) browned (approximately 6-8 minutes). Set 120g onion, diced aside. Add mirepoix to frying pan and cook 100g carrot, diced for 5 minutes or until softened and lightly 100g celery sticks, diced coloured. Place mirepoix in a shallow 65ml full gastronome pan. Place beef ribs bone Other Ingredients (Masterstock) side up on mirepoix. Add master stock, 2/3 30g ginger, sliced full. Cover with baking paper and foil and 20g garlic, crushed roast for 3 hours. 2 cinnamon sticks 4.Masterstock: Place ginger, garlic, 8 star anise cinnamon, star anise, sushi vinegar, hoisin 30mls sushi vinegar sauce, half the brown sugar, half the soy 30mls hoisin sauce sauce, dashi stock and water a large 200g brown sugar stockpot and bring to the boil, stirring to 300mls soy sauce dissolve sugar. Pro Tip Series www.raremediumacademy.com.

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