|Executive Chef Vũ Hữu Bình|
The regular phở will become more flavourful when eaten with stewed beef ribs. Chef Vũ Hữu Bình from Novotel Suites Hanoi introduces the recipe for stewed beef ribs served with phở in a stone bowl
• 1kg beef ribs cut into pieces
• 1 teaspoon salt
• 1 tablespoon pepper
• 2 tablespoons cooking oil
• 1 onion, cut into quarters
• 4 garlic cloves, peeled and smashed
• 3 tablespoons ketchup
• 2 cups dry red wine
• 2 cups beef broth
• 4 sprigs of fresh thyme
• 2 sprigs of fresh rosemary
• 2 dried chillies
• 3 pieces of cinnamon bark, or 2 cinnamon sticks, 5g dổi (wild pepper) seeds
- Season each side with a pinch of salt and pepper.
- You can season it a few hours in advance (or overnight) and refrigerate; just let the meat rest at room temperature for about 30 minutes before cooking.
- When you're ready to cook the ribs, turn the oven to 165 degrees Celsius and let it preheat. Place a Dutch oven on the stove. Turn the heat to medium-high and add oil.
- When the oil is hot and nice, add the seasoned ribs and sauté evenly on all sides until dark brown. This process will take about 5 minutes on each side. If all the ribs don't fit in one layer, don't stack them in the pan; instead cook them in batches.
Stir-fry fragrant vegetables
- Once the short ribs are firmed on each side, remove them from the Dutch oven and set them aside.
- Place the onions in the Dutch oven and sauté in the rendered beef fat for about 3 minutes until soft. Then add garlic and cook for another minute until fragrant.
- Next, add the tomato paste and stir until it is well combined with the onions and garlic. Continue cooking until the mixture begins to stick to the bottom, which will take about 2 to 3 minutes.
De-enamel pot and add broth
- Deglaze the pot with red wine and bring the liquid to a boil. It helps to stir with a wooden spoon, making sure you scrape up those brown bits from the bottom of the pot. Now you can add the short ribs and let the wine reduce by half.
- This will only take about 10 minutes. Use a wine you love, not too sweet.
- After the wine has drained, add the broth until the short ribs are submerged in the liquid. Depending on the size of your Dutch oven, you may need more than 2 cups of broth.
Add spices and braise
- It's time to add flavour to the dish. Add the thyme, rosemary, coriander seeds, and cinnamon. Be sure to add herbs and spices to the broth.
- Cover the Dutch oven and place in the oven for about 2 and a half to 3 hours, until the beef is tender.
- Once the ribs are tender, increase the temperature to 220 C and remove the lid.
- Continue cooking the ribs in the oven until the liquid reduces to a sauce and the beef is crispy and delicious. This process will take about 30 minutes.
- Served with phở noodles in a stone bowl.
You can enjoy the dish at the Craft B&R Restaurant in Novotel Suites Hanoi, 5 Duy Tân Street, Dịch Vọng Hậu Ward, Cầu Giấy District, Hà Nội. Tel: 024 3576 6666. — VNS