Cantonese Style Braised Beef Shortribs with Signature Sauce

Welcome to my blog! Today, I’m excited to share with you a classic Cantonese dish: Cantonese Style Braised Beef Shortribs with Signature Sauce. This recipe is not just about cooking; it’s an exploration of flavors and techniques that have been perfected over centuries in the culinary tradition of Guangdong Province.

Ingredients

• Main Ingredients: 1 kg beef shortribs, trimmed of excess fat.
• Sauce Ingredients: 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sugar, 1 teaspoon salt, 1 teaspoon black pepper, 2 star anise, 3 cloves garlic (minced), 1 inch ginger (sliced).
• Vegetables: 1 carrot (julienned), 1 onion (thinly sliced), 2 celery sticks (cut into pieces).
• Liquids: 2 cups beef broth, 1 cup Shaoxing wine, 1/4 cup rice vinegar.
• Optional Garnish: Chopped green onions, sesame seeds.

Preparation Steps

1. Preparation: Rinse the beef shortribs thoroughly under cold water. Pat them dry with paper towels. In a large pot, bring enough water to a boil. Add the beef shortribs and blanch for about 3 minutes. Drain and rinse under cold running water. This step helps remove impurities and improves the texture of the meat.
2. Browning: Heat up a large skillet over medium-high heat. Add a few tablespoons of oil. Once the oil is hot, sear the beef shortribs on all sides until they turn golden brown. This process caramelizes the sugars on the surface of the meat, adding depth to the flavor.
3. Marinating: In a mixing bowl, combine soy sauce, oyster sauce, sugar, salt, black pepper, star anise, minced garlic, and sliced ginger. Mix well. Place the seared beef shortribs in the marinade and let them soak for at least 30 minutes or overnight for better absorption of flavors.
4. Simmering: Transfer the marinated beef shortribs and their marinade into a deep pot. Add beef broth, Shaoxing wine, and rice vinegar. Bring the mixture to a boil. Reduce the heat to low and simmer gently for about 2 hours, or until the beef is tender and easily falls off the bone. Stir occasionally to ensure even cooking.
5. Finishing Touches: About 15 minutes before the end of the cooking time, add the julienned carrots, thinly sliced onions, and celery pieces to the pot. Cook until the vegetables are just tender but still retain some crunch. Remove from heat and let the dish rest for 10 minutes before serving.

Serving Suggestions

This dish pairs wonderfully with steamed rice or noodles. You can also serve it with a side of stir-fried vegetables or a fresh salad. The rich, savory sauce can be drizzled over the rice or noodles for added flavor. For a more authentic experience, consider serving it with a small bowl of clear soup or a light vegetable broth.

Tips and Variations

To enhance the flavor, you can add a tablespoon of hoisin sauce to the marinade. If you prefer a spicier version, include a few dried red chili peppers when browning the beef. For a richer sauce, increase the amount of soy sauce and oyster sauce slightly. Experiment with different cuts of beef or try using pork ribs for a variation on this classic dish.

Nutritional Information

Per serving (assuming 8 servings): approximately 350 calories, 25g protein, 15g fat, 5g carbohydrates, 2g fiber, and 1g sugar. Please note that these values may vary depending on the specific ingredients used and the portion size.

Conclusion

Cantonese Style Braised Beef Shortribs with Signature Sauce is a testament to the artistry and precision found in Cantonese cuisine. It combines the simplicity of traditional cooking methods with the complexity of layered flavors. Whether you’re a seasoned chef or a beginner in the kitchen, this dish offers a delightful journey through the rich culinary heritage of Guangdong Province. Enjoy your meal!