Soy-marinated and braised beef short rib with pickled carrots and crushed peanuts

Michael Bremner's stunning soy-braised short rib recipe sees this fantastic cut of beef marinated then braised in a heady mixture of light and dark soy sauce, bonito and kombu for a lesson in cooking with rich, umami flavours. Soy-pickled carrots and peanut crumb add texture and contrast to this fantastic, fusion dinner party dish. The beef is served on short rib bones for extra theatre, but feel free to stick to more conventional plating, if preferred.

First published in 2018
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Ingredients

Metric

Imperial

Soy-braised short rib

Soy-pickled carrots

Peanut crumb

To serve

Equipment

  • Blender
  • Muslin cloth

Method

1
To prepare the short ribs, add the garlic, shallot, kombu, bonito flakes, mirin, dark soy sauce, light soy sauce and rice wine vinegar to a blender and blitz until smooth. Rub the mixture all over the short ribs and leave to marinate for 4–8 hours
2
Preheat the oven to 120°C/gas mark ½
3
Transfer the beef to a deep oven tray (along with any excess marinade) and cover with cold water. Cook in the oven for 6 hours, or until the meat easily comes away from the bone
4
Lift the short rib out of the liquid and carefully remove the bones. Allow to cool before placing the beef in the fridge to set for a few hours, or overnight (at this point you could press the short rib to get a smarter, more even finish)
5
Pass the cooking liquid through a sieve lined with muslin and reduce to a glaze consistency, tasting all the time so it doesn’t get to salty. Store in the fridge until needed
6
To make the pickled carrots, add the light soy sauce, water, white wine vinegar, light brown sugar and coriander seeds to a pan and bring to the boil. Pour the liquid over the baby carrots and set aside until needed
7
Preheat the oven to 190°C/gas mark 5
8
To make the peanut crumb, spread the peanuts on a roasting tray and roast in the oven until golden. Allow to cool, then chop into a crumb consistency
9
Place the oil in a small-medium, deep pan and heat to 190°C. Get another pan ready with a sieve set over it, ready to drain the oil when the rice is ready. Place the rice in the hot oil and, as soon as it puffs up, drain into the sieve and transfer the rice to plenty of kitchen paper to absorb any excess oil
  • 200ml of neutral oil, of your choice
  • 50g of long grain black rice
10
Allow to cool slightly. Roughly chop the puffed rice and mix with half of the chopped peanuts and the toasted sesame seeds. Season and set aside
11
Preheat the oven to 180°C/gas mark 4
12
When ready to serve, cut the short rib into even portions. Bring the glaze to the boil in a pan and add the short rib portions. Simmer for around 8 minutes, making sure the beef is hot all the way through
13
Remove the carrots from the pickle and warm through in the oven
14
Brush the carrots with peanut butter and roll in the reserved chopped peanuts. Season with salt. Place a portion of the short rib on each plate, add a few carrots and spoon over some of the glaze. Sprinkle over the puffed rice crumb, finish with coriander cress and serve
First published in 2018
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Few chefs cooking today are as exciting as Michael Bremner, who takes flavours from all over the world and distills them into beautiful small plates of deliciousness at his acclaimed restaurant in Brighton.

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