Christine's Recipes Printable Version: Slow Cook

Simply put all the ingredients in a deep pot or a slow cooker. Then you’ll enjoy succulent and juicy rib meat nearly fallen off the bones after a few hours of simmering. The meat is coated with wonderfully tasty sauce. It goes really well with steamed rice.

Prep time: 15 mins
Cook time: 3 hours
Yield: 3 to 4 serves

Ingredients:

780 gm American ribs
salt, to taste
pepper, to taste
2 tsp grated ginger root
2 cloves minced garlic

Sauce:

3 Tbsp hoisin sauce (海鮮醬)
2 Tbsp light soy sauce
2 Tbsp mirin
2 strips orange rind, each 2cm x 3cm
1½ Tbsp honey
2 tsp sesame oil
1 tsp Tabasco sauce, optional
1½ cup water

Method:

Cut the pork ribs into pieces. Blanch in boiling water to remove blood and any impurities, for about 3 minutes. Drain well. Wipe dry with kitchen papers. Season with salt and pepper. Set aside.
Heat oil in a frying pan. Cook the ribs over high-medium heat until lightly brown. Push ribs to the sides of the pan. Add some oil. Saute the ginger and garlic until aromatic. Stir to combine with the ribs well. Transfer into a deep pot or a slow cooker.
Pour sauce over the ribs. Place a piece of baking paper on top and cover with a pot lib. Bring it to a boil. Reduce heat to low, and simmer for about 3 hours, or until the ribs are softened, sauce reduced to 1/5 and thickened. Along the way of cooking, occasionally stir the ribs to get them heated evenly. Serve hot with sauce.

Notes：

To place a piece of baking paper on top of the ribs while cooking, it helps to keep the surface of ribs moist and glossy.
The secret ingredient to make this tasty dish is Lee Kum Kee’s hoisin sauce and honey.
Mirin is a Japanese condiment, available at supermarkets.
To get the best results, use heavy based pot or a slow cooker if you have.
As the power of every stove and the material of every cooking utensil is very different, the amount of water used will be different too. Top up with some boiling water along the way of cooking if needed.

Prep time: 20 mins
Cook time: 3 hrs
Yield: 4 to 5 serves

Ingredients:

900 gm beef brisket, chopped into chunks
500 gm beef tendon, chopped into chunks
2 to 3 pieces red fermented beancurd (南乳), mashed
1 Tbsp ground bean sauce (磨豉醬)
4 cups water
4 pieces ginger
20 gm rock sugar, thumb-sized
1 carrot or diakon, roughly chopped

Sauce:

2 tsp light soy sauce
2 tsp cornflour / corn starch
2 tsp oyster sauce
2 Tbsp water
salt, to taste

Method:

Blanch beef brisket and tendon in boiling water for about 3 minutes to remove the blood and impurities. (Remark: blanch in batches if your wok or pot is not large enough.) Rinse and drain well.
Heat oil in a heavy-based pot over medium heat. Sauté ginger, red fermented beancurd and ground bean sauce. Add the brisket and tendon and stir fry for about 5 minutes. Add water and rock sugar. Bring it to a boil. Cover and reduce the heat to simmer for about 3 hours, until the brisket and tendon turn soft. Add boiling water if the water lever is too low. The water should be enough to cover the tendon. Add carrot or radish. Continue to cook for another 20 minutes. Stir in the sauce and cook to your preferred consistency.

Notes：

It takes quite a while to cook the beef tendon until softened. You might like to use the residue heat in the pot to save energy. Cover and cook for half an hour. Turn off the heat with cover on and let the residue heat inside continue the cooking for about 20 minutes. Repeat this step until the tendon is softened.
Along the way of cooking, the water should be enough to cover the tendon. Otherwise, it’d hardly be softened. Or stir occasionally and help heat the tendon evenly.
If using a pressure cooker, cooking time can be cut by half at least.
Red fermented beancurd and ground bean sauce are available at Asian grocers.

Christine's Recipes Printable Version

Braised Honey Pork Ribs

Beef Tendon and Brisket Stew