Braised beef short ribs

Open the lid and the aroma bursts out instantly! The braised beef ribs are wrapped in thick and bright red sauce, trembling slightly in the heat. When you bite it, the skin is soft and chewy, and the lean meat is full of spices and salty aroma of sauce. It is so tender that it falls off the bone with a slight pull, and even the gaps between the bones are full of tempting freshness. It is perfect with rice!

Ingredients

• One kilogram of steak
  
• Ingredients: star anise, cinnamon, pepper, bay leaves, dried chili, 0.5g each
  
• a bottle of beer
  
• 3 grams of rock sugar
  
• Light Soy Sauce
  
• Old soy sauce
  
• 10 slices of ginger, 5 slices of boiling water
  
• 2 shallots
  
• a pinch of salt
  

Steps

1. Wash the beef ribs and put them in a pot with cold water
   
2. Add ginger and scallions
   
3. boil water, remove the foam and cook for two minutes
   
4. Rinse the blanched beef with warm water and drain.
   
5. Put ginger and other ingredients in a pot, add a little salt, 20 ml each of light soy sauce, dark soy sauce, and rock sugar, and a bottle of beer.
   
6. Stir well.
   
7. Cover with lid and simmer for 20 minutes
   
8. The aroma hits your nose as soon as you open the lid.
   
9. Add scallions and cook over high heat until the sauce thickens
   
10. a braised steak, ready to be served
    

Languages

Geschmorte Rinderrippchen - Deutsch (German) version
Braised beef short ribs - English version
Costillas de res estofadas - Española (Spanish) version
Côtes courtes de bœuf braisées - Français (French) version
iga sapi rebus - Bahasa Indonesia (Indonesian) version
Costine di manzo brasate - Italiana (Italian) version
牛カルビの煮込み - 日本語 (Japanese) version
쇠고기 짧은 갈비찜 - 한국인 (Korean) version
เนื้อซี่โครงตุ๋น - แบบไทย (Thai) version
一份紅燒牛扒骨 - 香港繁體中文 (Traditional Chinese - Hong Kong) version