Sticky Beef Short Ribs
Ingredients:
- 1 sheet boneless beef short ribs
- 350ml beef stock
- 150ml Barker’s Professional Fiery Wing Hot & Spicy Sauce
- quantity water-soaked bamboo skewers or metal skewers
- extra Barker’s Professional Fiery Wing Hot & Spicy Sauce
- 1 cup puffed amaranth
Method:
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In a frypan, add a little oil and brown the beef short rib on both sides.
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Place the short rib into a vacuum pac bag with the beef stock and the Barker’s Professional Fiery Wing Hot & Spicy Sauce. Heat seal closed and either sous vide at 75 degrees for 24 hours or steam for 5 hours.
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Cut the bags in a colander suspended over a bowl to catch the juice. Keep the juice for the next batch.
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Lay the short rib on a paper-lined tray with another sheet of paper over the top, then another baking sheet with weights. Press in the cool-room overnight.
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Remove weights, trays and paper. Cut the rib into small rectangular blocks.
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Punch a skewer in one end, heat the rib in the oven.
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Roll the rib through extra Barker’s Professional Fiery Wing Hot & Spicy Sauce then through puff amaranth.
