Heat 2 tbsps. of the oil in a large saucepan (one with a lid), add the short ribs in batches and brown thoroughly, place the meat to one side.
Clean the saucepan and then heat until smoking, pour in the remaining vegetable oil and then add the sliced ginger and garlic, followed by a pinch of sea salt, stir-fry for 30 seconds and then add the shaoxing/dry sherry. Deglaze the saucepan and then add the diced tomatoes. Simmer rapidly for a couple of minutes.
Stir in the sugar and cook for 5 minutes or until the sugar begins to caramelise a little, add the tamarind water, soya-bean paste, oyster sauce and light soya sauce.
Return the beef to the saucepan and then cover with water, give everything a good stir. Make sure that all the short ribs are covered by the water, bring to a boil and then reduce to a steady simmer. Cover and cook for 2 hours or until the ribs are fork tender.
Once cooked, skim the braising liquid to remove any impurities.
When you are ready to serve the dish, remove the ribs and place the sauce over a high heat. Reduce the sauce until thick and glossy. Return the ribs to the saucepan and continue cooking for a couple of minutes until the meat is coated in the sticky sauce.
Recipe reprinted with permission of The Muddled Pantry
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