2 kg beef short ribs
1/2 cup soy sauce
1/2 cup water
4 tablespoons finely chopped spring onions
2 teaspoons finely grated garlic
1 teaspoon finely grated fresh ginger
1 tablespoon sugar
1/2 teaspoon ground black pepper
2 tablespoons toasted, crushed sesame seeds
Ask the butcher to saw through the bones to make cubes of about 5 cm size.
Hold pieces on board, bone downwards, and with a sharp knife cut halfway through meat in small dice to let marinade penetrate.
Combine the remaining ingredients in a large bowl, add the short ribs and mix well.
Cover and chill overnight, or at least 4 hours.
Prepare domed grill or hibachi well ahead of cooking time so coals have an hour or more to achieve the steady glow necessary for successful cooking.
Put meat on grill with bone side downwards and cook until brown.
Turn and cook other side until well done.
Turn pieces frequently, so that all sides are grilled brown and crisp.
The short ribs are intended to be picked up with the fingers for eating.
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