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Waffle bread with sweet sticky short ribs

Waffle bread with sweet sticky short ribs

Waffle bread with sweet sticky short ribs

Recipe by: Clem Pedro

1kg prepared bread dough
Canola oil 3T
Beef Shortrib 2kg
Garlic 4 cloves crushed
Carrot 1, roughly chopped
Celery 1 stalk, roughly chopped
Water
 
For the Asian-style glaze: combine
 
Chilli Paste 3T
Soy sauce 4T
Sweet chilli sauce 1/4 up
Sesame seeds 2T
Limes 2, juiced and zested
Water ¼ cup
 
Heat the oil over a high heat in a large pot, Add the short rib and brown well until evenly caramelised. Add the garlic, carrots and celery to brown with the meat for another 5 minutes.
Pour in enough water to cover the ingredients in the pot before placing in an oven preheated to 180 to cook for 2 hours or until the meat is tender.
Remove the short rib from the dish and set aside. The remaining liquid can be strained and frozen for a tasty beef stock.
Heat a pan over a medium heat. Add the short rib and brown in the pan, adding a little extra oil if needed. Pour in some of the Asian-style glaze and reduce while stirring to coat the shortribs
Continue the process until the shortribs are well coated and sticky.
 
For the waffle breads: Roll the dough into equally sized balls before placing into a waffle iron for about 7 minutes or until the bread is crisp and cooked inside.
 
Cut the bread open and stuff with mint, basil, thinly shaved carrots and the short ribs. Add a drizzle of sour cream and serve.

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