Recipes

Gochujang Braised Beef Ribs with Crispy Coleslaw

Name: Gochujang Braised Beef Ribs with Crispy Coleslaw
Prep time: 40 min
Cook time: 5 h
Total time: 5 h 40 min
Yield: 4
Cuisine: French
Ingredients: 1.6 kg of beef ribs, bone in; Grape seed oil; For the marinade:; 8 cloves of garlic; 6 tablespoons of gochujang paste (Korean chili paste); 4 tablespoons of coconut sugar; 6 tablespoons of soy sauce; 3 tbsp sesame oil; 3 liters beef broth with miso; 1/2 bunch of spring onions; For the coleslaw:; 1/2 white cabbage; 4 carrots; 120 g dry roasted peanuts; 1/2 bunch of cilantro; 1/2 bunch of spring onions; 2 Thai red chillies; For the dressing:; 1 clove of garlic; 20 cl of buttermilk; Juice of half a lemon; 20 cl of Skyr or sour cream; 1 tablespoon of wholegrain mustard; 1 tablespoon of olive oil; salt and pepper

Pairs with Oatmeal Stout

Gochujang braised short ribs, crunchy slaw with peanuts.

These melt-in-your-mouth ribs are marinated in a Gochujang chili paste and soy sauce then slowly braised in a beef and miso stock and served with a crunchy slaw with grilled peanuts. Packed with addictive umami, why not complement this dish with an oatmeal stout with aromas of chocolate and coffee that will push the ribs to the next level?

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Recipe

Preparation time: 40 minutes

Serves: 4

Cooking time: 5 hours

Ingredients:

1.6 kg of beef ribs, bone in
Grape seed oil

For the marinade:

8 cloves of garlic
6 tablespoons of gochujang paste (Korean chili paste)
4 tablespoons of coconut sugar
6 tablespoons of soy sauce
3 tbsp sesame oil
3 liters beef broth with miso
1/2 bunch of spring onions

For the coleslaw:

1/2 white cabbage
4 carrots
120 g dry roasted peanuts
1/2 bunch of cilantro
1/2 bunch of spring onions
2 Thai red chillies

For the dressing:

1 clove of garlic
20 cl of buttermilk
Juice of half a lemon
20 cl of Skyr or sour cream
1 tablespoon of wholegrain mustard
1 tablespoon of olive oil
salt and pepper

Preparation:

Ask your butcher to prepare the ribs , keep all of the beef scraps, they will be used for the beef/miso stock.

Prepare the marinade:

Peel the garlic cloves and crush them with a knife.
Whisk together the Gochujang paste, coconut sugar, soy sauce and sesame oil.
Add the garlic cloves and set aside.

Prepare the broth:

Prepare 3 liters of miso broth with 3 heaping tablespoons of miso paste. Bring to a boil.
In a large saucepan, sear the beef scraps in grape seed oil on all sides. They should be well caramelized. Degrease. Cover beef with miso broth, bring to a boil, reduce heat and simmer for 30 minutes.
Salt the ribs and sear them in a large Dutch oven with a drizzle of grape seed oil.
Brown well on all sides. Degrease if necessary.
Add the marinade, mix and caramelize over high heat.
Cover with miso beef broth and cook in the oven, covered, at 170° C for 4 hours.
Check the cooking with the tip of a knife. The beef should be already quite tender.
Remove the lid, lower the heat to 150° and continue cooking for 1 hour.

For the coleslaw:

Grate the cabbage and carrots, chop the spring onions.
Open the chili in half, remove the seeds and chop finely.
Chop the cilantro. Mix everything in a bowl.
Peel and grate the garlic clove.
Whisk the dressing ingredients with the grated garlic, pour over the salad and mix well.
Crush peanuts and sprinkle over salad.

Serve 2 to 3 beef ribs per person with the crunchy coleslaw on the side.

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