15th May 2022

We decided to make Asian inspired beef short ribs today.  I say today, this recipe needed to be started yesterday.  We brined the beef, cooked in master stock for 3 hours, cooked it, pressed it and left it overnight. Then you finish off outside on the fire the day you want it.  Except yesterday it poured so much that I thought about building an ark and today is not much better.  So, instead, today we cooked this inside under the grill.  The beef was utterly gorgeous, we had it with a lovely Asian inspired salad and it was such a lovely meal.