Regrettably, ‘short rib of beef is a cut that British butchers no longer supply, so when I am in Britain I use flank instead. It is a perfectly adequate substitute but if you can find short rib use it for this dish. It is equally good hot or cold, accompanied by a cold potato salad or piping-hot fried rice or pasta.
Put the meat in a large pan with
By now the water will have reduced considerably. Add the rest of the ingredients and continue to simmer gently for another 20-25 minutes. The broth will now be quite thick. Taste, and add more salt if necessary. Continue cooking for 5-10 minutes longer. Serve straight away, or leave to get cold and serve as described above.
If you are cooking this well in advance and want to serve it hot, just heat the meat by grilling or barbecuing. Heat the thick sauce in a saucepan, then brush the sauce on the meat while it is on the grill or barbecue. If you want more sauce, Peanut Sauce is an excellent choice.
© 2002 Sri Owen. All rights reserved.