Directions
- 1Season the beef short ribs with salt and pepper and coat with flour.
- 2Finely chop the ginger and garlic.
- 3Sear the short ribs in batches in a hot cast iron pot over the campfire.
- 4In a metal bowl, mix soy sauce, rice wine vinegar, sesame oil, brown sugar, red miso paste, and beef stock.
- 5Add the ginger and garlic to the pot and sauté in the pan juices.
- 6Add the miso broth to the pot and bring to a simmer.
- 7Add the seared short ribs to the pot.
- 8Slice the cucumber and prepare the pickling mixture with rice wine vinegar, sugar, chilli flakes, and sesame oil.
- 9Combine the sliced cucumber and the pickling mixture in a jar.
- 10Set aside to pickle for at least 20 minutes.
- 11Boil the potatoes until tender.
- 12Mash the potatoes and mix with wasabi paste.
- 13Serve the miso-braised short ribs over the wasabi mashed potatoes, with the pickled cucumber on the side.
Ingredients
- 5 beef short ribs
- 1 pinch salt
- 1 pinch pepper
- 2 tablespoons flour
- 1 piece ginger
- 3 cloves garlic
- 4 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- 2 tablespoons red miso paste
- 1 cup beef stock
- 0.5 cucumber
- 2 tablespoons rice wine vinegar
- 1 tablespoon sugar
- 1 tablespoon chilli flakes
- 1 tablespoon sesame oil
- 1 tablespoon wasabi paste
- 1 tablespoon butter
- 3 potatoes
Equipment
knifecast iron potmetal bowltongsspoonmetal sieve
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