Beef Short Rib and Radish Broth

• 2.1 kgbone-in beef short ribs, cut into individual thick ribs
• 700 gdaikon, peeled and cut into 3 cm chunks
• 240 gfresh shiitake mushrooms, stalks trimmed
• 220 gonion, cut into wedges
• 35 gginger, cut into fine matchsticks
• 5garlic cloves, lightly crushed
• 75 mlsoy sauce
• 35 mlrice vinegar
• 1.4litres water
• 70 gspring onions, finely sliced
• 390 gdried white rice
• Black pepper, freshly ground

Method

1. 1Put the ribs in a large heavy casserole with the onion, ginger, garlic, soy sauce and measured water. Bring slowly to a simmer, skimming the foam that gathers on the surface.
2. 2Cover with the lid slightly ajar and simmer very gently for 2½ hours until the meat starts to loosen around the bones. Avoid a rolling boil, which makes the broth cloudy and the meat tighten.
3. 3Add the daikon and shiitake mushrooms. Simmer for 35–45 minutes until the daikon is translucent at the edges and the beef is tender enough to lift from its bone. Add a little water if the liquid no longer surrounds the vegetables.
4. 4Spoon excess surface fat from the broth, then stir in the rice vinegar and black pepper. Keep the sauce brothy rather than reducing it to a glaze.
5. 5Cook the rice according to the packet. Use the full 390 g for six portions, or 65 g dried rice per person if some beef is being frozen.
6. 6Divide the rice between bowls and add ribs, daikon and mushrooms. Ladle broth around them and stir in the sliced spring onions.
7. 7Cool spare beef, vegetables and broth within 2 hours and freeze in portions. Defrost overnight in the fridge, reheat to a bubbling simmer until piping hot throughout and cook fresh rice to serve.

Per serving

kcal

292

protein

7.6g

fibre

2g

carbs

62.5g

fat

0.7g