A Thai-style beef recipe that’s made in a pressure cooker – the meat becomes melt-in-the-mouth in its rich sauce.
Prep:20 mins
Serves 4
large piece of ginger, finely choppedlarge pack coriander, stalks and leaves separated1 red onion, finely chopped3 garlic cloves, crushed1 tbsp vegetable oil4 beef short ribs1 tsp golden caster sugar1 tbsp soy sauce50ml oyster sauce500ml chicken stock3 star anise2 tbsp Chinese black rice wine vinegarcooked basmati rice, to serve
STEP 1In a mini chopper, make a paste with the ginger, coriander stalks, onion and garlic, then set aside. Heat the oil in the pressure cooker pan and brown the meat well on all sides, then remove. Fry the paste for 2-3 mins with 1 tsp golden caster sugar. Return the ribs to the pan and add the soy sauce, star anise, oyster sauce and enough chicken stock to just cover the ribs.STEP 2Bring to a simmer, cover and bring up to high pressure. Cook for 45 mins, then release the pressure slowly. Take off the lid, add a splash of vinegar and remove the ribs from the pan. Simmer the sauce down until reduced and intensely flavoured. While the sauce is simmering, mix the salad ingredients together. Serve each rib in a puddle of sauce, topped with a pile of salad and rice on the side.
