Method

1. Bring a pot of water to a boil and blanch the Beef Short Rib for 1 minute and strain off liquid.
2. In a braising pot, add oil on a medium heat and lightly sauté ginger slices till fragrant (1min).
3. Next add in star anise and cinnamon stick and sauté for another 1 minute.
4. Add in the blanched beef short rib, hua tiao chiew, light soya sauce, dark soya sauce, oyster sauce, water and rock sugar.
5. Bring the pot of ingredients to a boil and turn down the heat, covering the pot to simmering for 2hours.
6. Once done cooking, create a slurry of potato starch and thicken sauce. Ready to serve

Recipe from Meat & Livestock Australia, Created by Chef Elvin Chew