Serves 4

Ingredients:

• Olive Oil, 2 tablespoons
• Beef Short Ribs, 1 kilogram (preferably boneless, but bone-in works just as well)
• Garlic, 10 cloves (peeled)
• Large onion, 1 (quartered)
• Carrot, 1 (cut into ½ inch rounds)
• Radish, 1 (cut into ½ inch rounds)
• Sake, 1 cup
• Mirin, ⅓ cup
• Red Miso, 1 tablespoon
• Honey, 2 tablespoons
• Light Soy Sauce, ½ cup
• Spring Onions, 2 stalks (green parts cut into 2-inch pieces)
• Sesame Oil, 1 tablespoon
• Water, 2 ½ cups (you may replace water with 1 cup of beef stock too)
• Cornflour- Water Slurry (by mixing ¼ cup of corn flour with ⅓ cup of water)
• Spring Onions, for garnish.

Instructions:

1. Remove excess fat and silverskin from beef short ribs and cut them into 1 ½-inch pieces. Set them aside for later use.
2. In a frying pan, add olive oil and brown the beef short ribs over medium heat in small batches on all sides. Once browned, remove from frying pan and set aside to cool.
3. In the same frying pan, add garlic, onion, carrot, radish and stir fry for 5min. After 5 minutes, deglaze the pan by adding sake and mirin, scraping the brown bits from the bottom.
4. In a 4.5L Thermos® Shuttle Chef® inner pot, add short ribs, everything from the pan, red miso, honey, light soy sauce, spring onions, sesame oil, water/broth, close the inner pot lid and bring the contents to a boil over a medium heat.
5. Once boiling, skim the scum off the liquid, lower the heat, close the inner pot lid and simmer for 20 minutes.
6. After 20 minutes, transfer the inner pot into the Shuttle Chef® outer pot. Let it sit aside to continue cooking for at least 4 hours.
7. Remove beef short ribs, vegetables and set aside for later use. Skim off the oil on the surface of the liquid. In a bowl, add corn flour with w
8. Place inner pot over low heat and reduce liquid to a sauce by adding the cornflour – water slurry. Add the beef short ribs and vegetables back into the inner pot.
9. Before serving, garnish with spring onions and enjoy this dish with rice!

Notes:

• This recipe is based on using a 4.5L Thermos® Shuttle Chef® KBG-4500. Ingredients can be adjusted for different Shuttle Chef® capacities.

Tips:

• Red miso may be substituted with white miso but do note that red miso is sweeter and less salty.
• Check out this link for tips on how to remove the silverskin on the beef short ribs.

Recipe and photo courtesy Esther Lim and Daniel Goh from @danandesthersg