J’Something’s short rib and udon noodle bowl
|1.5 kg||beef — short rib|
|4 Tbs||fresh ginger — finely chopped|
|1/4 cup||soy sauce|
|6 cloves||garlic — cloves, finely chopped|
|2 1/2 Tbs||sesame oil|
|1 Tbs||Chinese five-spice powder|
|1/4 tsp||freshly ground black pepper|
|3||red onions — cut inot wedges|
|1 cup||stock — beef|
|3||pak choy — chopped|
|4||spring onions — sliced, plus more to serve|
|noodles — udon|
|1||red chilli — deseeded, thinly sliced|
|2 Tbs||sesame seeds|
|250 ml||beer — milk stout|
Combine the short ribs, ginger, soy sauce, garlic, sesame oil, Chinese 5-spice, salt and pepper in a large cast iron pot and mix well.
Cook short ribs until browned, then add the onions, stock and Milk Stout and stir to combine.
Cover pot with lid and cook on medium heat (a slow simmer is good) for 4-5 hours until the beef is tender.
Remove from heat and stir in the pak choy until the bok choy is just wilted and still bright green. Cover and set aside.
Cook Udon noodles according to package instructions.
Serve noodles in bowls topped with the short ribs and garnish with spring onions, red chilli and sesame seeds.