Gochujang beef short ribs with apple slaw

Rich • Sticky • Fall-apart tender

Serves: 4
Time: ~5 hours

Ingredients:

·        1 tbsp beef tallow

·        4 large beef short ribs (about 2kg)

·        2 garlic cloves

·        5 tbsp gochujang

·        3 tbsp coconut aminos or soy sauce

·        3 tbsp dark brown soft sugar

·        1 cinnamon stick

·        2 star anise

·        1 tsp coriander seeds

·        75ml Shaoxing rice wine

·        2 red onions, quartered

·        Thumb-sized piece of ginger, peeled and roughly chopped

·        500ml beef broth

·        1 tbsp arrowroot powder

·        2 spring onions, finely sliced

·        2 apples, halved, cored and cut into thin matchsticks

·        Juice of 1 lemon

Method: Heat tallow in frying pan over high heat.  Season beef with salt and brown for 8–10 minutes. Bash the garlic cloves with skins on. Add garlic, gochujang, aminos/soy sauce, sugar, cinnamon stick, star anise, coriander seeds and Shaoxing rice wine to the slow cooker. Add red onions and ginger, then place the ribs on top. Pour over 400ml of beef broth, cook on low for 4 hours 30 minutes until the meat is falling off the bone. In the final 10 mins, mix 100ml of beef broth with arrowroot powder to make a paste. Stir into the slow cooker and mix. Mix the apple matchsticks with lemon juice and season. Scoop out the garlic cloves, discard skins, stir back into the sauce. Serve with the sauce spooned over, spring onions and apple slaw on the side.

Tip: serve with rice if you want to make it go further.