Beef short rib and spring onion biang biang noodles with pickled cucumbers
| prepPreheat oven to 140°C / 284°F | ||||||||
| vegetable oil, for searing | Rub ribs with oil, season with salt & pepper | Sear ribs until golden brown, remove | Cook onion & carrot 5 min, add soy sauce | Add tomato paste, cook out, stir in flour | Whisk in stock & bay leaf, add ribs back | Braise 140°C / 284°F, 6 hr, covered | Remove ribs, strain sauce, reduce to glaze, add ribs back | Top with rib, cucumber, coriander, chilli oil, seeds & flakes |
| 1 onion, diced | ||||||||
| 1 carrot, diced | ||||||||
| 1 tbsp soy sauce | ||||||||
| 1 tbsp tomato paste | ||||||||
| 1 tbsp flour | ||||||||
| 500 ml beef stock, plus more as needed | ||||||||
| 1 bay leaf | ||||||||
| salt and pepper, as needed | ||||||||
| 600 g beef short rib | ||||||||
| 375 g bread flour | Mix flour & salt, add water, knead 5 min | Divide into 8 logs, coat with oil, rest 1 hr | Roll logs thin, indent lengthwise, stretch & split | Boil noodles 2 min in batches, drain | Toss noodles with spring onion oil, divide into bowls | |||
| 1 tsp salt | ||||||||
| 200 ml water | ||||||||
| neutral oil, as needed | ||||||||
| 1 large cucumber, smashed | Smash cucumber, chop, toss with pickle ingredients | |||||||
| 1 pinch of salt | ||||||||
| 1 pinch of sugar | ||||||||
| 1 tbsp sesame oil | ||||||||
| 1 tbsp soy sauce | ||||||||
| 30 ml rice vinegar | ||||||||
| 3 garlic cloves, grated | ||||||||
| 2 tbsp chilli oil | Combine aromatics in heatproof bowl | Heat peanut oil to 140°C / 284°F, pour over aromatics, infuse | ||||||
| 2 tsp soy sauce | ||||||||
| 2 tsp chilli flakes | ||||||||
| 1 small garlic clove | ||||||||
| 1 tsp vinegar | ||||||||
| 1/2 spring onion, finely sliced | ||||||||
| 1/4 tsp toasted sesame seeds | ||||||||
| 100 ml peanut oil | ||||||||
| 1 handful of fresh coriander | ||||||||
| chilli oil, for drizzling | ||||||||
| 1 pinch of sesame seeds | ||||||||
| 1 pinch of chilli flakes | ||||||||
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