Ingredients

• Beef short ribs (both bone-in or boneless is fine), 1kg
• Sake, 1 cup
• Mirin, ½ cup
• Red miso (you can use white, but red is sweeter & less salty), 1 tablespoon
• Honey, 2 tablespoons
• Good quality light soy sauce, ½ cup
• Water, 1 ½ cups or beef stock, 1 cup
• Peeled garlic, 10 cloves
• Quartered onion, 1 large
• Carrot, 1 cut into ½ inch rounds
• Radish, 1 cut into ½ inch rounds
• Spring onions, 2 stalks with green parts cut into 2 inch pieces
• Sesame oil, 1 tablespoon
• Olive oil, 2 tablespoons
• Corn flour, ¼ cup
• Water, ⅓ cup

Instructions

1. Remove the excess fat and silverskin from the ribs and cut them into 1 ½-inch pieces. I like to keep them fairly large for a meatier bite. Check out this linkfor tips on how to remove the silverskin.
2. Over a medium heat in a frying pan, brown the short ribs in small batches on all sides and remove to cool.
3. Add the garlic, onion, carrot and radish and cook for 5min.
4. Deglaze the pan with the sake and mirin, scraping the brown bits from the bottom.
5. Place the short ribs in the Thermos® Shuttle Chef® inner pot, add everything from the pan, miso, honey, soy sauce, spring onions, sesame oil and water/broth, cover with the lid and bring to a boil over a medium heat.
6. Carefully skim the scum off the liquid as it boils, then lower the heat and simmer with the lid on for 20min.
7. Place the inner pot into the Shuffle Chef® vacuum outer pot and cover. Leave on your counter for at least 4 hours.
8. Remove the ribs and vegetables, and skim off all the oil on the surface of the liquid (short ribs exude quite a lot of fat).
9. Place the inner pot over a low heat and reduce the liquid to a sauce using a cornflour-water slurry (mix the corn flour with ⅓ cup water and add to the liquid).

The sauce should be on the sweet side with an “umami-ness” from the miso and sake, perfect for drizzling over a bowl of white rice.

Recipe and photo courtesy of Mrs. Esther Goh and Mr. Daniel Goh at danandesther.tumblr.com