Neil Perry'S Chinese Braised Beef Ribs - cooking recipe

Ingredients

1 1/2 kg beef ribs
1/2 cup coriander leaves
Marinade
10 garlic cloves, crushed
1/2 cup hoisin sauce
Braising Stock
4 long spring onions, roughly chopped
1 tablespoon fresh ginger, peeled and sliced
90 ml light soy sauce
60 ml shaoxing wine (Chinese cooking wine)
18 red dates (I substituted 8 medjool dates, diced)
3/4 cup roasted peanuts, unsalted
3 whole star anise
1 cinnamon stick
2 large piece orange peel (using a peeler)
3 cups chicken stock
1 1/2 tablespoons rock sugar, crushed (available from Asian supermarkets, I substituted demerara sugar)

Preparation

TO MAKE THE MARINADE, mix the garlic and hoisin together to create a paste. Combine the ribs with the marinade and set aside overnight in the fridge.
FOR THE BRAISING STOCK, pound the shallots and ginger in a mortar and place in a heavy-based saucepan with remaining ingredients. Add the beef, ensuring the liquid just covers the beef.
BRING to the boil over high heat, stirring to combine. Reduce heat to low, cover tightly and simmer very gently for about 2 hours or until meat is tender. If the sauce has not reduced to desired consistency, remove the lid and continue to simmer gently and allow sauce to reduce.
CHECK the balance of flavours, sprinkle with coriander and serve (in the pot in which it was cooked, if desired, or transferred to a large bowl).