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Posts Tagged ‘bunch spring onions’

What you need:

12 English-cut short beef ribs (about 5 lbs 15¼ oz (2.7kg) )
1.8 pts /1 L  reduced-salt chicken stock
3 fl oz / 85 ml  soy sauce
2 oz / 55g  sugar
3 tbsp finely grated peeled fresh ginger
2 tbsp Korean red chilli paste or sambal oelek, plus more for serving
2 tbsp dark (toasted) sesame oil
4 cloves garlic, finely chopped
1 bunch spring onions (white and green parts, separated), thinly sliced
For the noodles and garnishes:
280 to 10½ oz  /300g  medium-thick rice noodles (also called rice sticks or jantaboon)
1 carrot, finely grated
1 small cucumber, thinly sliced
1¾ oz  /50g  coriander leaves, torn
2 limes, cut into wedges

what you do:

Remove any silver skin from the surface of the short ribs, and then make two cuts across the grain, through the meat down to the bone. Put the ribs in a slow cooker.

Whisk together the stock, soy sauce, sugar, ginger, chili paste, sesame oil, garlic and spring onion whites. Pour over the ribs. Cover and cook on HIGH for six hours.

About 30 minutes before serving, put the rice noodles in a bowl with hot water to cover. Soak until tender and pliable, about 30 minutes.

Skim any fat that may have collected on top of the beef broth and discard.

Divide the noodles among six large shallow bowls and ladle the broth over top. Cut the meat from the ribs if desired and divide the meat evenly among the bowls.

Garnish with the carrots, cucumber, coriander, lime and the remaining green parts of the spring onion, plus more chilli paste to taste.

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What you need:

1tsp vegetable oil
1 bunch spring onions, trimmed and chopped
300g risotto rice
1 garlic clove, crushed
200g mushrooms, sliced
900ml (1 ½ pints) hot vegetable stock
75g frozen peas, thawed
Ground black pepper

What you do:

Heat the vegetable oil in a large frying pan or saucepan and cook the spring onions over a medium-high heat for a few seconds. Add the rice and cook over a low heat for about 1 min, stirring all the time until the rice looks glossy but not brown.

Add the garlic and mushrooms, then pour in about half the hot stock and stir well. Cook over a medium heat for 20-25 mins, stirring often and gradually and adding the remaining stock a little at a time until the rice has absorbed all the liquid.

Check that the rice is tender. It should have a nice creamy texture. If it needs cooking for a bit longer, add a little more hot water.
Add the peas, stirring gently to mix them in. Check the seasoning, adding some pepper if needed.

Serve.

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