{"id":664,"date":"2016-11-20T17:37:46","date_gmt":"2016-11-20T17:37:46","guid":{"rendered":"http:\/\/www.kutar.uk\/?p=664"},"modified":"2016-12-30T09:22:03","modified_gmt":"2016-12-30T09:22:03","slug":"oriental-beef-or-ribs-or-chicken","status":"publish","type":"post","link":"https:\/\/www.kutar.uk\/?p=664","title":{"rendered":"Oriental Beef (Or Ribs Or Chicken)"},"content":{"rendered":"

A simple bit amazingly good dish. This version uses brisket of beef and is slow cooked for at leat 2 hours. Serve with rice<\/a>.<\/p>\n

It works brilliantly with pork ribs. Use a whole rack of ribs, cut so there are two rib bones in each piece. The method is identical, except cook at 180\u00c2\u00baC for 50 minutes without a lid, turning the meat after 25 minutes.<\/p>\n

Skinned, boneless chicken thighs are also good. The method is identical, except cook at 180\u00c2\u00baC for 40 minutes, turning the meat after 20 minutes.<\/p>\n

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Ingredients<\/h4>\n

1kg Brisket of Beef<\/p>\n

150ml Shaosing (Chinese brown rice wine)<\/p>\n

75ml Japanese Soy Sauce<\/p>\n

1 tbsp Toasted Seasame Oil<\/p>\n

5 Whole Star Anise<\/p>\n

4 Cloves of Garlic, crushed<\/p>\n

6cm Piece of Ginger, grated<\/p>\n

(Optional) Dried red chillis<\/p>\n

2 Spring Onions<\/p>\n

1 Large Red Chilli<\/p>\n

Corriander Leaves<\/p>\n

Equipment<\/h4>\n

Casserole dish<\/p>\n

\n

Method<\/h4>\n

Pre-heat the oven to 180\u00c2\u00baC.<\/p>\n

1. Mix the rice wine, soy sauce and seasame oil together.<\/p>\n

2. Add the grated ginger, the crushed garlic and star anise.<\/p>\n

3.\u00c2\u00a0 Optionally add the dried red chillis, if using.<\/p>\n

4. Place the beef into the casserole dish, and pour over the liquid.<\/p>\n

5. Heat the casserole dish on a high heat until the liquid is simmering.<\/p>\n

6. Place casserole dish into the oven and cook for 2 hours, turnign the meat every 30\u00c2\u00a0 minutes.<\/p>\n

7. While it cooks prepare sliced red chilli, sliced spring onion and chopped corrinader leaves as garnish.<\/p>\n

7. Remove the meat and slice.<\/p>\n

8. Strain the cooking liquid into a jug to serve as a gravy.<\/p>\n

9. Serve immeadiately, with the gravy and garnish.<\/p>\n

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Photos<\/h3>\n

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Oriental Ribs<\/h3>\n

\"\"<\/a> \"\"<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

A simple bit amazingly good dish. This version uses brisket of beef and is slow cooked for at leat 2 hours. Serve with rice. It works brilliantly with pork ribs. Use a whole rack of ribs, cut so there are two rib bones in each piece. The method is identical, except cook at 180\u00c2\u00baC for … Continue reading Oriental Beef (Or Ribs Or Chicken)<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5,2],"tags":[],"_links":{"self":[{"href":"https:\/\/www.kutar.uk\/index.php?rest_route=\/wp\/v2\/posts\/664"}],"collection":[{"href":"https:\/\/www.kutar.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kutar.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kutar.uk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kutar.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=664"}],"version-history":[{"count":0,"href":"https:\/\/www.kutar.uk\/index.php?rest_route=\/wp\/v2\/posts\/664\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.kutar.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=664"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kutar.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=664"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kutar.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=664"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}