Here's a recipe for a bowl of slow-cooked beefy noodle goodness from the new cookbook The Ethical Omnivore, by Laura Dalrymple and Grant Hilliard, of Sydney's Feather and Bones Providore. The recipe is by Ben and Reagan Waring who are regular customers at Feather and Bones. Enjoy, and click here for our full review of The Ethical Omnivore, a fascinating guide to how to ethically buy and cook meat.
Ben and Reagan's Beef Short Ribs with Pickled Carrots and Noodles
Feeds: 4-6 Preparation time: 20 minutes Cooking time: 3 hours 15 minutes
1kg beef short ribs at room temperature
2 tbsp olive oil
200g white (shiro) miso
Noodles of your choice (Ben and Reagan like soba or ramen noodles), to serve
Sesame oil, chilli oil and soy sauce, to taste
Toppings of your choice (such as enoki mushrooms and shredded cabbage)
Sesame seeds, coriander leaves and lime wedges, to serve
For the quick pickled carrots
4 carrots cut into julienne
2 tsp finely diced ginger
4 garlic cloves
1 small red chilli
250ml apple cider vinegar (or enough to cover the vegetables in a bowl)
1.5 tsp sugar
1.5 tsp salt
Preheat oven to 120 degrees celcius. Coat ribs with olive oil and season with salt and freshly ground black pepper. Heat a large frying pan over medium-high heat, add ribs and sear them, turning, for 10 minutes or until nicely browned on all sides. Remove from heat.
Stir mirin and miso in a bowl to combine, brush all over ribs, then place in a roasting tin and roast for three hours or until beef is tender and falling away from the bone.
Meanwhile, to make the pickles, place carrot in a heatproof bowl. Combine remaining ingredients with 125ml water in a small saucepan over medium heat and stir until salt and sugar dissolve. Pour pickling liquid over the carrots and cool to room temperature. They're ready to eat straight away but will keep refrigerated in a clean jar for up to two weeks.
When ready to serve, cook noodles in a large saucepan of boiling water until al dente - they should still have elasticity. Drain, rinse under cold running water to stop them from cooking, drain again and toss with a little sesame oil to stop them sticking.
Divide noodles among bowls, toss with chilli oil and soy sauce to taste, add beef (Ben likes his short rib whole; Reagan likes it sliced) and layer over toppings - you can layer the bowl with your favourite toppings or whatever you have to hand. Top with sesame seeds and coriander and serve with lime wedges.