Sticky Beef Short Ribs

Ingredients:

• 1 sheet boneless beef short ribs

• 350ml beef stock

• 150ml Barker’s Professional Fiery Wing Hot & Spicy Sauce

• quantity water-soaked bamboo skewers or metal skewers

• extra Barker’s Professional Fiery Wing Hot & Spicy Sauce

• 1 cup puffed amaranth

Method:

1. In a frypan, add a little oil and brown the beef short rib on both sides.

2. Place the short rib into a vacuum pac bag with the beef stock and the Barker’s Professional Fiery Wing Hot & Spicy Sauce.  Heat seal closed and either sous vide at 75 degrees for 24 hours or steam for 5 hours.

3. Cut the bags in a colander suspended over a bowl to catch the juice.  Keep the juice for the next batch.

4. Lay the short rib on a paper-lined tray with another sheet of paper over the top, then another baking sheet with weights.  Press in the cool-room overnight.

5. Remove weights, trays and paper. Cut the rib into small rectangular blocks.

6. Punch a skewer in one end, heat the rib in the oven.

7. Roll the rib through extra Barker’s Professional Fiery Wing Hot & Spicy Sauce then through puff amaranth.

This Recipe Uses: