Cantonese braised turnips with short ribs
Use beef ribs marinated in soy, anise, orange and garlic, then slow cook until meltingly tender
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 3 hrs 40 mins plus overnight chilling
- Heat the oven to 220C/fan 200C/gas 7. Put the ribs in a roasting tin and mix the soy sauce, cider and garlic and pour them over the ribs. Add the garlic, spring onions, star anise and orange zest. Add the sesame oil, carrots and turnips. Cover with foil and put in the oven. Lower the oven to 160C/fan 140C/gas 4. Cook for 2 hours covered (or until very tender) and 30 minutes uncovered to reduce the sauce a little. Skim off any fat or cool then chill overnight, so the excess fat sets and can be easily removed. Reheat in a 180C/fan 160C/gas 4 oven for 40 minutes until piping hot.
PER SERVING
771 kcalories, protein 69.9g, carbohydrate 11.2g, fat 48.4 g, saturated fat 21.4g, fibre 3.1g, salt 5.0 g
Recipe from olive magazine, January 2013.
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Ingredients
- 2½kg beef short ribs , in single bone sections
- 250ml light soy sauce
- 250ml cider
- 4 garlic cloves , sliced
- 4 spring onions , sliced
- 2 star anise
- 1 orange , zest removed with a potato peeler
- 2 tsp toasted sesame oil
- 2 carrots , peeled and sliced
- 4 small turnips , halved
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 3 hrs 40 mins plus overnight chilling
Ingredients
- 2½kg beef short ribs , in single bone sections
- 250ml light soy sauce
- 250ml cider
- 4 garlic cloves , sliced
- 4 spring onions , sliced
- 2 star anise
- 1 orange , zest removed with a potato peeler
- 2 tsp toasted sesame oil
- 2 carrots , peeled and sliced
- 4 small turnips , halved
PER SERVING
771 kcalories, protein 69.9g, carbohydrate 11.2g, fat 48.4 g, saturated fat 21.4g, fibre 3.1g, salt 5.0 g
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