Everything is mixed up in Hong Kong. You can easily meet a Hindu in the old-established Hong Kong restaurant, cooking high-Italian cuisine, there are skyscrapers with the holes for dragons to fly through and, at the same time, it’s not easy at all for a person to cross the road.
In Hong Kong I stopped being surprised at anything. Stopped completely and entirely. So when I was told that a small, seemingly unremarkable restaurant located in the stadium is famous for its cuisine far beyond this amazing city, I took this info with true humbleness of an adherent to Zen Buddism.
OK, said I to myself and headed off to shoot this good-natured Chinese guy (you’ve seen his portrait already), who cooked for me a classic German dish, braised beef ribs. On their own Chinese style, of course.
Try to cook it, I’m sure you’ll get into the spirit of this wonderful city.
Braised Beef Short Ribs Recipe
- 5lbs Beef short ribs
- Plain flour 8oz
- 1 bottle of dry red wine
- 1 tablespoon minced garlic
- 48oz beef broth
- ½ cup of sugar
- 80oz diced tomatoes
- 4 sprigs fresh thyme
- 2 bay leaves
- 8 diced carrots
- 12 diced onions
- 8 stalks diced celery
- 4oz Olive Oil
- Salt & Pepper
- Set your oven to 150°C
- Rub salt, pepper and flour over the beef short ribs.
- In a large bowl, mix together red wine, tomatoes, broth, sugar, garlic and bay leaves. Remove leaves from thyme sprigs and add to the mixture.
- In a large casserole pot, heat the olive oil over a high flame. Add the short ribs and brown on each side. Remove ribs and set aside.
- In the same casserole pot, add carrots, onions and celery and cook until onions are slightly golden about 8-10 minutes.
- Add beef and wine mixture to the pot and bring to a boil
- Cover the casserole pot and place in the oven for 2 hours until meat is softened.
- Remove the beef and keep warm. Strain the mixture and pour the liquid back into the pot, discarding the solid matter
- Place the pot over high heat and reduce liquid until thickened to a gravy like consistency.
- Place the beef on a plate and drizzle over with the wine reduction sauce to serve.