AT LAST, DIM SUM MONTH FINALE…
WHAT: Beef short ribs in super garlicky tapenade sauce, an adaptation of a classic dimsum item – pork ribs with fermented black beans but with an American/European twist.
WHY: The unexpectedly supple texture of the beef (thanks to baking soda) melting gorgeously into a pool of bold and complex mixture of flavors, a revelation that can be easily prepared ahead of time and cooks in under 8 min.
HOW: For both flavors and accessibility, I have swapped the traditionally used diced pork ribs with the more luscious and rich-tasting beef short ribs, and Chinese fermented black beans with the equally bold and forward black olives. Trust me, if I may say so myself, the reinvented combination works even better than tradition. The surprisingly tender and velvety texture of the beef – achieved by adding just a tiny pinch of baking soda into the marinate – disintegrates in your mouth in a medley of perfectly orchestrated flavours that you didn’t even know would go together. Black olives, strawberry jam, soy sauce, sesame oil, Dijon mustard, and a depth created by using both raw and fried garlics. It’s easy to put together, and a cinch to cook in a blink of an eye. You’ll wonder where it’s been your whole life.
Now, simply follow the instructions below on how to throw a hassle-free dim sum party!
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