
Ease of Preparation: Medium
Yield: 6 portions
Ingredients:
Short Ribs
1/2 cup (120 millilitres) white vinegar
1/4 cup (60 millilitres) soy sauce
2 tablespoons (30 millilitres) white sugar
1 tablespoon (15 millilitres) vegetable oil
6 Beef short ribs, 3 inches long, 6 ounces (170 grams) each
6 cloves garlic, chopped
2 tablespoons (30 millilitres) flour
1 teaspoon (5 millilitres) black peppercorns, crushed
4 cups (950 millilitres) beef stock
1 bay leaf
Rice Noodles
1 package (454 grams) rice vermicelli noodles
1 tablespoon (15 millilitres) canola oil, halved
2 medium onions, chopped
2 cloves garlic, crushed
1 red bell pepper, chopped
1 Scotch bonnet pepper, deseeded, roughly chopped
1 cup (240 milliilitres) tomato puree
1 tablespoon (15 millilitres) chicken bouillon powder
Salt
Spice Mix:
1 tablespoon (15 millilitres) paprika
1 tablespoon (15 millilitres) cayenne
1 tablespoon (15 millilitres) ground chili powder
1 tablespoon (15 millilitres) garlic powder
1 tablespoon (15 millilitres) onion powder
½ teaspoon (2.5 millilitres) ground cloves
½ teaspoon (2.5 millilitres) ground allspice
½ teaspoon (2.5 millilitres) ground nutmeg
1 tablespoon (15 millilitres) chicken stock powder
Garnish:
Curly scallions
Method:
To make the Short Ribs: Preheat oven to 275F (135C).
In a small bowl, mix white vinegar, soy sauce, and sugar. Set aside.
In a hot skillet, heat vegetable oil over medium-high heat. Sear the short ribs on all sides and remove.
Add garlic to the same hot skillet and cook until golden. Add flour and pepper, stir until a roux forms. Pour in soy sauce mixture and stir. Add beef stock and bay leaf and stir until fully combined.
Add beef short ribs and bring to a simmer for 20 minutes. Cover and place in oven for 3 hours.
Remove from oven, set aside ribs and reserve braising liquid.
To make the Spice Mix: In a small bowl, mix together paprika, cayenne, chili powder, garlic powder, onion powder, ground clove, allspice, nutmeg, and chicken stock powder. Place spice mixture in a shaker.
To make the Rice Noodles: Soak rice noodles in cold water for at least 2 hours.
In a large skillet heat canola oil over medium heat. Add sweat onion, garlic, scotch bonnet pepper and red peppers. Cook until tender. Add tomato puree and chicken bouillon powder. Simmer for 5 minutes on low heat. Remove from heat. Add entire mixture to blender and blend until smooth.
In a non-stick pan, add a drizzle of the remaining canola oil over medium heat. Remove rice noodles from water and place on paper towel until noodles are completely dry. Toss rice noodles in the non-stick pan for 1-2 minutes. Add the prepared sauce and toss until noodles have incorporated the sauce and heated through. Season with salt.
To serve
Dust short ribs with the spice mixture, serve with braising liquid, Jollof rice noodles, and garnish with curly scallions