The ultimate bowl of comfort food - melt-in-the-mouth beef is nestled on a bed of noodles, and sunken in a flavourful broth that's filled with a medley of sweet, spicy and savoury flavour.
Ingredients1.5kg beef short rib, cut into individual ribs For the broth 2.25 ltrs Dashi stock 2 tbsps Karimix Gochujang paste 75ml dark soy sauce 100ml mirin or sake 3 whole star anise 1 cinnamon stick 5 dried shiitake mushrooms 50g fresh ginger, unpeeled cut into slices 4 cloves of garlic, sliced 2 tsps of salt for seasoning the beef Rapeseed oil, for frying For the garnishes 2 eggs, boiled for 5½ minutes and refreshed in cold water 1 punnet of chestnut mushrooms, sliced thickly and pan fried 4 spring onions, finely chopped 200g cavolo nero, steamed for 5 minutes until tender 6 radishes, sliced in thin rounds 3 tbsps of kizami pickled ginger A few toasted sesame seeds Plenty of La-Yu chilli oil Of course, you can substitute in any number of different vegetable garnishes that are in season; bok choy, spinach, cabbage, bean sprouts are all good. For the noodles 2 packs Sau Tao Ramen Noodles (each pack contains three individual sachets portions, so use 4 sachets) | MethodRemove the beef from the fridge and sprinkle a little salt over, if you have time, try to leave it out long enough to get to room temperature. Pre-heat the oven to 170°C. Start with the broth. Heat a large casserole or pan, add a little rapeseed oil and brown the pieces of short rib on all sides, you may have to do this in batches. The browning process is really important and will create some smoke. Once all the pieces are browned all over, spoon away some of the excess fat that will be released, place all the pieces of beef back in the pot and pour in the Dashi stock and add all the other ingredients for the broth. The beef needs plenty of space for the flavour to develop so, if necessary, add in some extra water so everything is fully submerged. Bring the beef broth up to a simmer, place a lid on and cook in the oven for 2 hours 30 minutes. About half an hour before the end of the cooking time, check the beef is tender and, if necessary, top up with water, so there is plenty of broth to serve. To prepare the garnishes, boil and peel the eggs. Slice up the spring onions and radishes. Steam the cavolo nero and pan fry the mushrooms. Fill a large pot of water to cook the noodles and bring to the boil. When the beef is lovely and tender, remove the pieces from the broth, separate the meat from the bone and using forks, pull the beef into smaller chunks. Keep warm. Strain the broth through a sieve into a saucepan and bring back to a simmer. Drop the noodles into the boiling water - they just need a minute to heat up, then drain. It's now time to assemble your ramen bowl. Pile some steaming noodles into the centre of the bowl then arrange all the other elements around the side. Finally pour over the hot broth and serve, along with La-Yu chilli oil and soy sauce, as desired. |
Recipe courtesy of Somerset Foodie, Karimix
