Master Stock Short Ribs with Noodles & Choy Sum

This red braised beef stock is the basis for a richly flavoured broth, perfect for slow-cooking beef short rib. This recipe makes a double batch - use half now and freeze the rest for any easy meal later on. The noodles and vegetables can be switched to whatever you have to hand.

Prep:
20 mins
Cook:
3 hours
Serves:
4-6

Ingredients

For the beef master stock:

3 litres water

6cm piece ginger, sliced

4 cloves garlic, peeled

1 onion, cut into chunks

4 spring onions, cut into 5cm pieces

2 red chillies (fresh or dried)

3 star anise

1 cinnamon stick

½ cup brown sugar

1 cup soy sauce

1 cup shaoxing wine

3 thick peeled strips from 1 orange

2 Tbsp Hotpot Queen wild mushroom chilli sauce

For the ribs:

2 Tbsp oil

1.5kg Pure South beef short ribs, sliced between the bones

To serve:

1½ litres beef master stock

1 packet choy sum

1 packet egg noodles

Extra Hotpot Queen wild mushroom chilli sauce (optional)

5cm piece ginger, peeled and julienned

Method

For the beef master stock:

Put all the stock ingredients into a large pot and bring to the boil. Lower the heat and simmer gently for 20 minutes.

For the ribs:

Heat the oil in a frying pan and brown the meat well all over. Add to the pot with the master stock and simmer gently for 1½ - 2 hours, or until the meat is tender.

Allow to cool in the stock, then strain out the spices and refrigerate until required (at this point you can freeze half the beef and stock for later).

Remove the beef from the bone and cut into slices across the grain. Gently heat the master stock. Add the sliced beef and simmer until heated through.

Cut the choy sum into 6cm slices and, if the stems are very thick, slice in half lengthwise. Blanch in a pot of boiling, salted water for 2-3 minutes. Use a skimmer to remove and drain the choy sum, then refresh in cold water. In the same pot, add the egg noodles and cook according to packet instructions. Drain and refresh in cold water.

To serve:

Put the noodles and choy sum into heated bowls. Ladle over the hot broth and arrange the beef slices on top. Add a spoonful of mushroom chilli sauce to taste, and some julienned ginger.

Note: If the short ribs are too large for your saucepan you could cook them with the stock in a large roasting dish, covered with foil in the oven at 160°C.