Tea Braised Short Ribs Recipe

Tea Braised Short Ribs Recipe

Don Mei : Hey teaheads! This is Don from Mei
Leaf. In this video we’re going to be doing something a little bit different. In this
video I’m going to be attempting to cook a dish that works really well with this cooked
Puerh [tea]. This video is going to go under the “Tea Recipes” and the “Drinking With Friends”
playlists. If at any point in time you enjoy this video then please give the video the
thumbs-up. The more thumbs in the air the more tea videos are going to come your way,
and if you haven’t subscribed to our YouTube channel yet [then] go click that button. I’m
here with my sister. Liselle : Hi! [WAVING] Don : She’s visiting. We have done videos
before, specifically about tea and food pairing, because she’s my “food partner in crime” – the
original “food partner in crime” that I have. Liselle : [laughter] Don : So we’ve done videos about pairing tea
with cheese, [and] pairing tea with chocolate, but I thought that today we would do something
completely different and we would spliff it around and kind of reverse engineer it, and
instead of trying to find a tea that pairs well with a food, we’re going to try and make
a dish that pairs perfectly with a tea. So [we’ll] switch it around, basically. Right?
The tea that [I’ve] chosen is this one. Liselle : What kind of tea is that? Don : This is a ripe Puerh tea. This is a
ripe Puerh tea, [and] we call it “Black Yunnan Tou ’98”. [Let’s] quickly SCOPE the tea. This
is picked in 1998, so it has been aged as well, but it’s a cooked tea, so the aging
doesn’t have such a big factor. So it’s Spring 1998. The Cultivar is the Da Ye Zhong, Assamica
cultivar. The Origin is Fen Qing in Yunnan province in China. The Picking & Processing
is to pick the leaf, then it goes through this fermentation phase – where they put it
in a warehouse [and] they increase the temperature and the moisture levels, and they ferment
it over a couple of months; usually something like that. So it starts to go really black,
and then it’s been compressed into these cakes, and that was done in 1998. Liselle : How is it usually drunk? Is it more
as a sort of digestive after eating, kind of thing? Don : Yeah. You can drink it by itself, but
it is commonly used as a digestive, because it has a very kind of cleansing quality, and
it’s good for kind of fatty foods and things like that. The Elevation is quite high altitude.
It’s about 2,000 meters. So we’re going to try this tea. Liselle : Do you want to show this tea to
the camera? Don : Yeah. Go for it. You show it to the
camera. Liselle : Does it focus? Don : We can bring it in a bit closer. Liselle : [It’s] quite a nice color. Don : Yeah. So this is a cooked tea that we
picked up. There’s so many of these cooked teas on the market, but they usually are pretty
bad quality. You’ll know [it], if it kind of has a fishy smell, it tends to be either
not produces very well or still very young. We’re going to give this at least one rinse. Liselle : Is this an expensive tea? Don : No, it’s not an expensive tea. It’s
[an] average-priced tea. We’re going to give it a good rinse, because it’s [from] 1998,
it’s been around for a while, and it’s also been fermented, so we just want to kind of
make sure it’s kind of given that rinse just to kind of open up and get rid of any musty
flavors. Liselle : So is there a right time that the
longer you leave it it changes in taste as it ages more and more? [You know], like a
cheese, or with wine. Don : Yeah. With cooked Puerh teas the aging
has an effect, but it’s not as significant as with raw Puerh teas, which have not been
fermented, and so they’ve sort of got so much headroom to go, os they’re going to be fermented. Liselle : Yeah. This is pretty much set once
it’s been packaged. Don : Yeah, it still does change slightly,
but not as much. Liselle : Okay. Don : Okay, have a smell. For those of you
who know cooked Puerh teas – ripe Puerh teas – you know the kind of flavor profiles, but
they do vary. Liselle : [SMELLS TEA] It smells like wet
soil. Don : Okay, so it’s got that earthy [smell]. Liselle : [It’s] really wet [and] musty, like
soil when it’s been raining, you know? Don : MmmHmm. Liselle : In the forest. [SMELLS TEA] Yeah,
[it’s] very musty and woodland, like mushroomy. Don : Yeah, forest floor. [SMELLS TEA] Liselle : I can smell fungus. Don : [SMELLS TEA] So it’s got that funk.
right? It’s got that woodland growth kind of funk. Liselle : Yeah. Don : But I also think it has a very cavernous… Liselle : Yes! Yeah. Don :… like wet caves [and] cellars. Liselle : [SMELLS TEA] Wet caves, definitely. Don : That kind of wet rock, and cellars,
and attics, and those kind of very aged [smells]. This is why it can so easily go wrong, because
those smells can so easily turn into, kind of, unpleasant smells. Liselle : Yeah. Don : It needs to stay clean. [Even] though
it’s got that kind of woodland aroma, you don’t want it to have a kind of rotten aroma,
or any [kind of]… Liselle : [SMELLS TEA] Yeah. I think you nailed
it with the “wet caves”. [It’s] like a wet, musty cave with rocks by a river. You know? Don : Yeah. Liselle : That sort of real, sort of… Don : Yeah, after a rainfall. Liselle : Yes. Don : So, I love this tea. It’s a real satisfying
tea, and as you said before, it’s often used as a digestive, after a meal. So I thought
it would be quite interesting to see if we can make it something that pairs with a meal. Liselle : So it’s never really drunk before? Don : No, it tends to be something that you
either drink by itself, or it’s something that is drunk, kind of, after. Liselle : I like that color. Don : Yeah, exactly. Liselle : That’s like a… well, how do you
describe that color? Don : It’s [almost] like a coffee-black tea,
isn’t it? Liselle : Yeah. That’s like a quite deep ruby,
sort of… Don : Yeah. It’s kind of got a Cafe Americano,
kind of, filtered coffee look to it. But it’s got a little bit more of a sheen. So let’s
give this a taste. [SIPS TEA] Liselle : [SIPS TEA] It’s] surprisingly quite
clean-tasting, and light. Don : So, one of the… Liselle : Do you know what I mean? It doesn’t
actually taste musty. I was imagining it being a lot richer and stronger, and [more] sort
of, earthy. But it’s actually quite clean. Don : That’s actually a really common theme
with cooked Puerh [teas] – with ripe Puerh [teas] – is that the smell can sometimes be
quite overpowering, but when you taste it it’s actually very fresh [and] slightly more
elegant than you’d think it would be. It’s cleaner[and] it’s more cleansing. Can you
feel that kind of cleansing sensation? Liselle : [SIPS TEA] Mmm! It’s very juicy
too. Don : [SIPS TEA] MmmHmm. Liselle : It’s like a lot of juiciness. Don : So I get, kind of, apples, but not apples
as in like fresh fruit apples, [but] more like apple cellar, you know? Like, imagine
going into an apple cellar, or a cider cellar, or something like that. It has that kind of
[sense that] the fruit is there, but it feels a bit aged. It feels a bit old. Liselle : I’m [thinking] of whisky barrels.
I get a a whisky, sort of, scotch, you know? Don : So we’ve got wood, we’ve got earth,
we’ve got wet rocks, we’ve got, kind of, attics. We’ve got a little bit of leather. I think
there’s a slight medicinal note to it as well. Liselle : Leather. Don : [There’s] a leathery, [and] a kind of
medicinal note… [SIPS TEA] and a slight spice, I get. [It’s] like a little bit kind
of celery kind of spice. [It’s] like just a little bit of medicinal, herbal spices to
it. Liselle : Are these the right cups to be drinking
it in? Don : Um, [there’s] no right or wrong, really. Liselle : [SMELLS TEA] I feel like I want
to see the color. Don : Okay. Yeah. Liselle : I feel a little bit annoyed that
I can’t see the color. Don : Let’s see if we can put it in a glass. Liselle : You know? I just feels like… and
probably also for viewers. We’re just drinking. It just seems right. Don : Okay. You’re right. There you go. Liselle : Yeah, that’s it. Don : Take a little look. Liselle : So you’d expect that to be a lot
more of a stronger brew. Don : Yeah. Here you go. Liselle : Actually, it’s quite surprising
how light and refreshing it is. Don : [SIPS TEA] So let’s talk about food.
Can you think about… Liselle : [SIPS TEA] Mushrooms. Don : Mushrooms. Liselle : I’m just thinking mushrooms. Don : Okay. Liselle : I don’t what form of mushroom, but
[SIPS TEA] woodland sort of… Don : Yeah. Liselle : …probably more wild mushrooms,
or mushrooms that are [SIPS TEA] [like] meat. Don : Meat. Okay. So, classically, [with]
this tea, I’ve tasted really good pairings with this tea and cheese. Liselle : Oh! Don : [Like] funky, kind of… Liselle : What kind of cheese? Don :… “Bleu” cheeses, [and] more down that
kind of, you know, where the…? Liselle : Not like a Comte, or anything like
that? Don : Mmm? I’m sure that would work, but that
kind of [bit] more aged; a bit more fermented. Liselle : I fancy like a good cheddar – like
a strong cheddar would go well with this. Don : Yeah. [SIPS TEA] Cheeses, in general,
work well with this, [but] I think that would have been too easy to do. Liselle : Yeah. Don : I also think that it would pair very
well with some desserts, because you know how mushrooms and chocolate – those truffle
kind of tastes – work really well with chocolate and malt? Liselle : Mmm. Don : I think that that could have worked.
So while I was toying with this tea [I was] thinking, ‘Maybe we could do something dessert-like.’ Liselle : Hmm. Don : I think [this] is quite a versatile
tea, [and so] I think it could paired with quite a few different things. Liselle : So, if you’re going to do a main
course, or a savory dish, shouldn’t it have a bit of [sweetness] in the dish, to it balance
out. [You] know, how would you…? Don : Well, this is my thinking. So, one of
the classic combinations with this tea is with “Chen Pi”, which is like an aged, medicinal
orange in China. So [you’re] taking orange skin – but Chen Pi is like a kind of tangerine
– and then aging it so that it becomes slightly more medicinal. You mix it with that and it
makes a beautiful contrast of this kind of sweet – [with] a little bit of mimicking these
kind of aged tastes – but very kind of bright. So it adds that little brightness, and a bit
of kind of citrus to it… Liselle : MmmHmm. Don : … but not in a kind of over-the-top
way. So I’m thinking that the sweetness that [we] should put into this… Liselle : The balance… Don : Yeah. Liselle : … using, basically, sweetness
in the cooking to balance. Don : Yeah. What I’m thinking is that [we’re]
going to make a dish that is kind of more match-pairing – so trying to kind of mimic
a lot of the notes – but also stray a little bit to try and stretch the boundaries, a little
bit, of it. Right? I know that orange works well with it, so I’m thinking of including
orange in. I agree with you [about] mushrooms, [so] I wanted to include mushrooms to kind
of accentuate that forest floor, [and] hopefully get a nice pairing there. I think [that] because
this tea is so cleansing, and so kind of – yeah, [it] strips away grease – that we should therefore
hit it with a quite fatty food. Liselle : Mmm! Don : Like, give it something that’s got some
body [and] got some richness, so that we can really show off the kind of cleansing nature
of this tea as well; the kind of opposite to a match-pairing, [with] that kind of contrast
in terms of in the mouth. Liselle : MmmHmm. Don : So, my plan – [and this] is a bit-and-miss… Liselle : Okay. Don : … but my plan is to make beef short
ribs, [which are] kind of marinated, or braised, with orange. So, orange and beef short ribs… Liselle : Mmm! Interesting. Don : … and try to pull out some of the,
kind of, spices that are in this tea as well. What do you think? Liselle : [It] sounds good to me… Don : Okay, so… Liselle : …and mushrooms. You can put mushrooms,
right? Don : We’re going to put mushrooms, but I’m
going to not put it in the braising liquid. I’ll show you in a bit. I’ve got an idea for
mushrooms. Okay, so we’ve tasted the tea, [now] let’s get on with cooking. Here we go!
Okay, so just a quick run-through of the ingredients that we have here. I’ve tried to keep it relatively
simple, in terms of the ingredients. [It’s not] too complicated. We’ve got some short
ribs here. [There’s] one-and-a-half kilos of short ribs. I’ve trimmed them down, so
that we take away [some fat], because ít’s quite a fatty piece of meat, so [we] trim
off any excess fat – and of that silver skin – so that it’s lean. There’s enough fat in
that meat that [it’s] still going to be very, very succulent and juicy. Liselle : Mmm. Don : We’ve got some celery here. Don’t worry
if you’re not a real celery-lover. This isn’t going to taste a lot of celery, but I find
that that tea has a slight kind of celery spiciness, and I want to try and bring that
out. We’ve got some ginger, some spring onions – or scallions. We’ve got a couple of onions
here. We’ve got fennel bulb, some garlic, some coriander, [an] orange, and then we’ve
got some mushrooms there. Then we’ve got some spices, but we’ll go through that. Let’s just
start, I think. Liselle : I’m interested in your choice of
mushrooms. I thought you’d choose a little bit more woodlandy [ones]. Don : Yeah. Well, yes. I did think about that,
but what I wanted to try to do was not overpower – because I’m actually going to pickle those
mushrooms. So, the thinking behind it is – [with] pickled mushrooms – is that you want a very
kind of fleshy mushroom. You want something that’s quite firm, otherwise it’s going to
just, kind of, get soggy. Now [with] these onions you don’t have to chop them fine, because
this is all going to be part of the braising liquor. Then what we want to do is [add] a
couple of cloves of garlic, I think – nothing too heavyweight. Just, again, roughly-chopped
– nothing complicated at all. Just keep it very simple. [I’m] starting to cry a bit from
these onions. Then what we’ve got is a couple celery. [Let’s] just cut these off here. Oh
my God! These onions are making me cry. Hold on. Let me just [throw] this away, and put
these onions away, [or] they’re to make me cry otherwise. Liselle : So you’re going to like slowly cook
down those onions? Like caramelize them? Don : We’re going to braise them. We’re going
to use it as a braising liquor. Let me put these far away, otherwise we’re going to end
up in tears. Okay, so yeah, some celery, again, just roughly chopped – nothing fancy at all.
Here you go. Liselle : Is it going to be like… what other
flavors other than the orange, and the onions and [celery]? Don : We’re going to put some star anise in. Liselle : All right. So that’s going to add
a bit of sweetness? Don : Yeah. So this is vaguely, kind of, moving
towards Asian food – I mean, star anise, ginger; you know, those quite classic combinations. Liselle : Mmm. Don : We’re going to put some soy in it. So,
we’re not challenging things too much. [As for] ginger, the easiest way to peel ginger
is with a spoon. Liselle : Is it? Don : Yeah. Liselle : Why is it easiest? Don : Well, [the skin] just comes off so easily
when you just use a spoon. Liselle : Oh, I never knew that. Don : Yeah. [It’s] a little tip I picked up
from a friend of mine, called “Ching”, another chef; “Ching He Huang”. She [taught] me that
one. You could actually leave the skin on, to be fair. It wouldn’t be disastrous. Again,
keep it very rustic; nothing special. So that goes in. Right. What else do we have? Okay,
so for this fennel what I would like to do… Liselle : So the fennel is going to give us
some sort of very seedy, sort of… Don : Yeah. So with the star anise, and the
fennel, that works really well with orange. [That’s a] very classic combination. I want
to save these little fronds. I love these, and these look really pretty. So I’m going
to put them here. Liselle : What, save it for decoration? Don : Yeah, [we’ll] save it for decoration.
Then I’m going to take the rough part of it off, to put them in the braising liquor. Now
I’ve got a mandoline, [but] you could use a knife, and we just want to shave off, I
would say, half of this. So I’m just going to take off half. Be careful [with] your fingers,
always, with mandolines, to make sure that you’re very careful. So that’s about half.
I’m keeping half here, and we’re just going to roughly chop this one. So this is, again,
for the braising liquor. [There’s] nothing complicated. [We] throw that in there, and
I also want to take – so can you take some of those celery leaves? You see those celery
leaves over there? Liselle : Yeah. Don : Can you pick some of them off and put
them in the bowl? This is going to be like a little fresh salad that goes with it. So
[with] these short ribs we’re just going to braise them very, very simply, and you can
then [use] them for whatever you want. You might want to serve it as a main dish. My
idea here is to make something a little bit more delicate, a little bit more fresh, [and]
something that I think is going to pair very well with the tea. [We’ve got] a couple of
scallions. [We’ll] just give them a little bit more of a fine chop. So we’re going to
just kind of… this is going to be part of the pickling liquor. All right, so now what
we’re going to do – oh, can you put some cold water on that? Fill it up with cold water.
So when you take fennel – or you take any herbs like that – and you put cold water,
what happens is [that] the water goes into the sliced fennel [and] the sliced celery
leaves, and it really puffs it up, and it makes it very rigid, and crispy and crunchy.
So you can quite happily leave the fennel in the water for a few hours – five [to] six
hours – with cold water [you] keep it in the fridge, and it will go very crispy. You’ll
see that these will start to curl up and really kind of go crispy, and that’s a really nice
way to kind of serve your crispy vegetables, raw. Okay, so what we’ve got here is some
cornflour. This is where I make a bit of a mess, but that’s okay. Liselle : What about braising the actual meat
in the tea? Don : Okay, so that’s what I’m planning to
do. Liselle : Whoo! Okay. Don : I am planning to actually put some tea
in this. This was kind of part of the original thinking. I was originally thinking, ‘Let’s
do some videos about cooking with tea’. You know? I was thinking about recipes that work
well with tea. But actually, I was thinking [that] that’s a bit restrictive, and a little
bit kind of convoluted. The most important thing is, ‘Let’s make a dish that works well
with the tea.’ If that involved cooking with it, then great. If not, then we can just do
it like that. Okay, so here’s some cornflour, [and] a good pinch of salt. You can’t skimp
on seasoning when it comes to big chunks of meat like that, because the season doesn’t
go into the meat, so you need to almost make it over-seasoned on the outside so that it’s
balanced out. So I’m not going to skimp on seasoning here. Now, it’s just a simple dusting.
We want to give it a nice crust. You really want to make sure that these ribs are at room
temperature. [You know], [take] them out of the fridge early, [and] unwrap them. If you
cook from the fridge cold it just doesn’t work as well, in my opinion. Right. The pan
is on a medium-high heat. You want to get this hot, but you don’t want to get it so
hot that it’s just going to end up smoking everywhere. It probably still will smoke everywhere,
so get ready. The frying of this is a really important part of the process, just to give
it that caramelized taste. Liselle : Mmm. Don : So we’re going to get some ground nut
oil. Make sure you’re using oil that can go to high temperature. You don’t want to use
something that is going to oxidize – I mean, not oxidize, but burn – so that is not good
for you. Then [put] a little bit of oil, and then we’re going to go in meat side down.
We want to build up the crust on every single surface here. Liselle : Ooh! Don : Let’s quickly talk about some of the
other things that we’re using here. I have Shao Xing wine – a classic, necessary part
of any kind of kitchen, isn’t it? For any Asian cooking, this is the best thing for
stir-frying, Shao Xing wine. If you don’t have it you could use a sherry, but it’s not
quite the same thing. We’ve got some light soy sauce. We’ve got some black rice vinegar
– Jing Jiang vinegar. I love this stuff. It’s great for making dipping with dumplings – making
a dumpling dip. It’s really nice also, just to give it that kind of [earthy], savory sourness,
rather than a classic kind of white wine vinegar, or apple cider vinegar, which is a lot sharper.
We’ve got some Si Chuan peppercorns here, which I really love. [They add] a little zing
– a little bit of a zing. I’m not going to put any chili in this, even though I’m addicted
to chili. We’re going to keep it simple. We’ve got some rock sugar here. I don’t know how
much this is. We’ll try to put all the [estimated] quantities in the description below, but this
is [a] fair chunk of rock sugar. You can use [cast] sugar, but I find that this stuff just
has a slightly more rounded, fuller flavor. We’ve got a few little pieces of star anise
here as well. Let’s quickly take a look at how these guys are doing. Liselle : Ooh, yeah! You ought to be careful
you don’t burn it. Don : Yeah, you don’t want to burn it. Liselle : Mmm. Don : That’s perfect, see? [It’s] a] nice,
deep, kind of nutty brown color. It’s worth taking your time. If you’re going to be cooking
more than this then fry it up in batches. Don’t try to overload it. This is as full
as the pan should be. Work on your heat. Make sure you’re kind of looking at it. If it’s
looking like [kind of] the sound is starting to die down, and it’s not sizzling, then turn
up the heat. [This] is your control knob, [so] it’s very important that you react to
what’s happening in the pan, and just make sure that you give it a good sear – a good,
nasty sear. Liselle : Could this be done with pork ribs,
do you think? Or other [kinds of meat]? Don : Yeah. I think with pork ribs it would
be quicker, because these are big, hunky chunks of meat, so it’s definitely going to take
a good few hours to cook. So it would be quicker. If you were going to do it, I would do it
with the breast ribs, rather than the baby-back ribs. The baby-back ribs are too – there’s
not enough meat on them. Liselle : Too think. Yeah. Yeah. Don : Given a grade, I would grade it with
the chunkier. Liselle : What about lamb meat? Don : Potentially. Lamb is a very strong flavor.
I’m not sure how that would work with the tea, but it might work. Or you could [probably]
do this with pork belly, or with a similar kind of cut of pork – kind of a fatty cut
of pork… Liselle : Pork belly would be good… Don : It could work really well. Liselle : … especially if you’re braising
it. Don : But then I would switch it. [Instead]
or orange I would switch to apples, which would work, I think, very well with this tea
as well – that appley, kind of apple cellar, kind of taste. Liselle : Mmm! Don : It might really work well with that.
So there’s lots of experimentation. You see how the bone is already starting to retract.
So the idea here is that it’s got to be so fork-tender that you can just pull out the
bone. [It’s] classic short rib. You don’t want any chew at all. This has to be very,
very succulent. Liselle : Do you think this tea should work
good with ox tail? Don : Ox tail is even more kind of bone-biting
in it’s taste. Liselle : And it’s got that gelatinous flavor. Don : Yeah. Yeah. It could work, really, with
that sticky kind of texture. It could. I think that it’s nice to use these rich cuts of meat;
these kinds of more relatively inexpensive – I mean, short ribs are starting to become
a bit more expensive. But more cheaper cuts of meat [are] fat, and require that braising,
and I think it’s nice [when you just get] started. I actually think it’s nice that you
don’t overwhelm people with big chunks of meat-loads too much. But, you know, it’s depending
on how you’re feeling. Okay, I think that these are now done, right? So I’m going to
turn the heat off, and what we’re going to do… look at how beautiful golden-brown [this
is]. [It’s] dripping fat everywhere. Can you focus in on that please? Right? That’s what
you want. You want that caramelized, really dark, [nutty] brown. Okay? Liselle : Mmm. Don : All right, so we’re going to put these
into a baking tray, and I’m going to put them flesh-side down – so bone side up – because
I want the braising liquor to braise the meat. Liselle : Penetrate the meat. Don : Right. Now with this fat you could potentially
drain off some of the fat, and use some of this kind of meat flavor… Liselle : Mmm! Don : … but I actually think that this is
… you know, because of the high heat I don’t like to do that, and there’s enough flavor
in this, so we’re not going to do that. I have a little bowl here to collect the fat,
so we’re not going to pour this down the sink. We’re just going to… Liselle : Mmm… oh! Mmm… I could just sit
here sniffing. Don : It’s quite smoky in here. I’m going
to open the window a bit. Liselle : That smells so good. Don : So we’re going to put this aside, and
now we’ve still got a little bit of residual fat in here, but not too much. Now what we’re
going to do is we’re going to throw in [all] of these braising vegetables. So [it’s] really,
really simple. You know what you could do? Liselle : Yeah? Don : Could you unwrap another tea, put it
in there, and throw in some hot water. Okay, so we’ve got the ginger, we’ve got the onions,
we’ve got the celery, we’ve got the fennel, and we’ve got some garlic in here. [It’s]
very, very simple. We’re going to throw in a little bit of salt, and that’s not really
to flavor it too much, but really just to start to bring out some of the liquid from
the vegetables so that it doesn’t caramelize. I want to keep this, kind of, relatively light.
I don’t want too much browning on it. We’re going to throw in the star anise. There’s
like broken-up ones here. I would say two star anise will be fine, and that will add
a whole umami element to it. So we’re going to throw in some Si Chuan peppercorns now.
Don’t worry about [the] fact that these spices are loose. We’re going to strain this liquor
out anyway, so it’s not like we’re going to have bits of Si Chuan peppercorns in your
mouth. Oh! Now you’re getting those smells. Liselle : That smells good. Don : Yeah. Just the simple act of frying
ginger, garlic [and] onions… My mum always used to say to me, “If you want to pretend
you cooked … you know, if you invite guests over, and you want to pretend you cooked,
all you need to do is fry one onion.” Liselle : [laughter] Don : That is! People will always come and
go, “Oh, it smells so good in here!” Now I’m going to throw in this rock sugar. Liselle : That’s a lot of sugar, no? Don : Well, it’s a fair amount of meat. If
you serve it the way we’re going to serve it then it’s going to be carb-free anyway.
You’re not going to have it with any pasta [or] polenta. This would work really well
with steamed rice and some bok choy… Liselle : Mmm. Don : … or you could potentially shred this
and make a pasta dish with it, or a noodle dish; an Asian noodle dish could work well
with it. Something like that. So orange – this is the extra component that we want to add
to it. [This has] been washed already, so I’m going to put an entire orange worth, in
terms of peel, in here. Liselle : You’re putting all the zest in? Don : Yeah, [we] put all the zest in. [Let’s]
just turn the heat down a little. Can you stir it? I just don’t want any of these to
catch… I don’t want any of these to burn. I can see that the onions are starting to
get a little bit brown. Okay, so that’s all of the orange in there, and immediately the
smell is changing; the fragrance. Liselle : Mmm. Don : Now we’re going to go in with some Shao
Xing wine. I’m terrible with measurements, but let’s say… I would guess that was about
one cup? [Maybe] 150 [to] 200 [milliliters]. Liselle : Just a generous glob. Don : A generous glob. [It’s] always good
to put your alcohol in first. You want to just get the alcohol- that acrid, kind of,
alcohol – off, and it starts to soften everything. Now, you could use Chen Pi. You could use
the aged one, [but] it’s quite expensive, so I’m not sure if you’d really want to, but
you can. But I think that this fresh one is going to work. Liselle : Right. So tell me about this aged
one. I know you have types of aging, right? Don : It’s a Chinese herb, so aged tends to
be… Liselle : It’s dry? Don : It’s dried, yeah. [It’s a] dried Chinese
herb. Liselle : Has it got medicinal properties
to it? Don : My hands are clean, by the way. Liselle : Has it got medicinal properties,
the dried herb? Don : Oh, Celine just pulled something out
of the cupboard. You can take a look. Liselle : Oh. What’s it used for? Is it used
in Chinese medicine? Don : Yeah, it’s used in Chinese medicine. Liselle : Oh, yeah. It’s a dried… Don : Have a sniff of it… It’s more medicinal,
isn’t it? Liselle : It’s sweeter. No? Don : Yeah. It’s sweet, aged [and] medicinal.
[This] is an old one. This is about seven years old. Liselle : Should I try to show it to the camera,
so they can see [what] it looks like? … Got it? So, how old would this be, [because] you
said “aged”? Don : That’s about seven years. Liselle : So does it change, the longer it’s
aged? Don : Yeah. It changes the flavor, and – according
to Chinese Medicine – it changes the medicinal [effects]. All right. So now – [let’s] swap
places… [and] make sure the heat is quite high – we’re going to throw in some Zhen Jiang
vinegar. So I would say about a quarter of a cup, [to] maybe 100 [milliliters]. That’s
just going to – [let’s] put a little more in – that’s going to give it the sourness,
which is really important to kind of cut through as well. Liselle : So you don’t have to be too religious
about how much goes in, as long as it gives a…? Don : No. Just use your [judgement]. It’s
not going to be the end of the world. Liselle : I know, but for people who don’t
really know the flavors… Don : Yeah. Liselle : … and are working with this. You
know. Don : As I said, we’ll try to estimate the
quantities in the description below, so you’ll have some idea of amounts. Okay, so now let’s
quickly give this a little taste. Liselle : What’s that the tea? No? … Ouch! Don : It’s salty. I get the ginger, [and]
I get the star anise. It’s going to build, right? Okay, so tea. Let’s get the tea in.
Let’s strain it in. If I hold this over you can strain that in. We can obviously use this
tea again, if you want to, but it’s quite a strong extraction here… There you go.
Perfect! All right, so there is a braising liquor, and I think that that’s probably ready.
So, what we want to do is take these ribs here, and I am just going to, literally, pour
this. Liselle : So it’s [actually] not as sweet
as I thought it would be. Don : Yeah. Well, the rock sugar is kind of
melting. Liselle : Yeah, and I’m sure [that] once it’s
cooked together it, sort of, starts to reduce, and get [sweeter]. Don : So there you go. [The] braising liquor
is in. [It’s] very, very simple. Make sure that the vegetables go into the liquor, because
you want to continue that flavoring. [The] liquor needs to come up at least – I would
say – [halfway] up the meat. I doesn’t have to completely cover it, because what we’re
going to be doing is we’re going to be covering this tightly with foil. and that means that
it’s going to essentially steam the meat, as well as braise it… All right, [make it]
really tight. Make sure you don’t allow… Liselle : Wow, [that’s] a lot of foil. Don : Yeah. You want to make sure you don’t
allow any [air out]. [You want] as little air going in and out as possible, because
if you do the steam will escape, the liquid will dry out, and you potentially could get
burnt with all that dried meat. We’re going to put this in a oven at 150 degrees Celsius,
which is about 200 [degrees] Fahrenheit. So [it’s] low, low heat, yeah? The trick here
is to make sure that it’s slow, [and] that the meat doesn’t dry up. Because if you start
to throw it into a hot oven, what’s going to happen is the meat’s going to contract,
[all] the water is going to boil out of the meat – or is going to escape from the meat… Liselle : Yeah. Don : … and even if you’ve covered this
really well you’re going to get drier meat. So keep it slow, that way you have much more
room for error. You can leave it for two hours, three hours, [or] four hours. I think this
is going to take about three hours. You can just keep checking it, and when, essentially,
you can stick a fork in and it just effortlessly slides in without any resistance at all, then
it’s ready. So we’re going to put this in the oven. Liselle : You could probably make this the
night before, and then heat it up the following day. Don : Definitely! Definitely. In fact, if
you’re going to do this I would actually advise it. [It] takes all the hassle out of cooking
on the day that people are coming. Liselle : [It’s] tastier too, isn’t it? Don : Yeah. If it sits in the braising liquor
it’s definitely good. Okay, so that’s in the oven [for] three hours, and now we’re going
to move on to making the pickled mushrooms. Right, pickled mushrooms. [Really], you should
do this a couple of days before, ideally. You can do it the same day, [but] it’s not
going to have the same kind of taste, so I would advise doing it a couple of day before.
I’ve got a jar here. Make sure you’ve got a heat-safe jar, like a proper “Kilimanjaro”
mason jar [which has] been sterilized in hot water. So this is sterile, and all that we’re
going to do is we’re literally – this is so, so simple – we are going to chop up some of
these coriander stalks. I love coriander stalks. It really annoys me when people throw them
away, because they have just as much flavor as the leaf. So we’re going to throw those
in there. Liselle : Mmm. [I love] the smell of coriander,
too. Don : Yeah, [it’s] amazing. With these ones
we’re going to put them in that, because that’s going to be part of [our] salad. Liselle : Oh, look how that’s gotten so hard. Don : Yeah, can you see how it’s curled up
and become hard? It becomes really rigid. Liselle : That’s amazing. Don : Try it, [and] you can see how crispy
it is. [It’s] really crispy, isn’t it? Liselle : Mmm! Don : [If] you’re going to make fennel salad,
[or] any salad, just put it in cold [water] – [and] put some ice in there to keep it cold
– put it in cold water, and it just firms up really well. Liselle : What other dishes does that work
with? Don : You could do it with, um… Liselle : Carrots? Don : Yeah, very thin carrots – anything that
can absorb the [water]. Yeah. But I love using fennel. Fennel is a great one. So I’m chopping
these button mushrooms. These are just very simple button mushrooms. As I said, you want
to try and find a quite fleshy mushroom. I’m intentionally chopping them quite thick, you
see? So I’m kind of putting it – well, what would you say that is? [It’s] nearly a centimeter
kind of thickness. What I want to do is try to estimate about a quarter of this, of vinegar. Liselle : Okay. Don : So, ideally, actually, you could have
done this in the jar, before you put it in. But it’s not a big deal. So there you go.
We do that, and then what we need… Liselle : And [for] vinegar [it’s] rice wine
vinegar. Don : I’ve picked rice wine vinegar, because
again, I want to try and keep it with that Asian kind of taste to it. Liselle : But [you could] experiment with
other vinegars? Don : Yes. You could experiment with white
wine vinegar. You could experiment with apple cider vinegar. Liselle : I was going to say apple cider,
because of that belly pork. Don : Yeah. Again, if I was [cooking] with
pork I probably would. So I’ve put about double the amount of vinegar [as water]. So, whatever
the vinegar amount was, double the amount. I’m going to put these scallions in here.
I want to throw in some black peppercorns, just to give it a little bit of spice. Also,
it’s quite nice when they pickle. You can kind of bite them. They go soft, so they give
[a] little, nice bite. You know what? Let’s put a few Si Chuan peppercorns in just to
kind of amplify that. Liselle : [laughter] Can’t resist, can you? Don : Can’t resist. Liselle : A few. That’s so good. Don : A little sprinkle of that. What we’ll
do is now we’re going to bring this to the boil. Oh, salt. [It’s] very important – a
good whack of salt. So quite a large pinch of salt goes in. So this is the salt, the
vinegar, the water, the coriander, [and] the mushrooms here. We’re going to bring this
to the boil, and then we’re going to turn it down, put the mushrooms in, let them simmer
for about 5 [to] 10 minutes – just so that they’re starting to cook through – and then
we pour them into the jar, let it cool down, and then leave it. Liselle : So I have a question: What about
if someone doesn’t want to use mushrooms? [For instance] they don’t like mushrooms,
they’re allergic to mushrooms, or whatever. Don : Mmm. Liselle : What is an alternative to mushroom
being picked? What other pickled thing could work? Don : You could do pickled vegetables, like
you could do pickled eggplant – aubergine. You could do pickled courgettes. You could
do anything that has a kind of fleshiness to it. You could do pickled onions. Liselle : Oh, pickled onions could be quite
nice. Don : Pickled onions could be quite nice.
You could do pickled fennel. You could do pickled celery. [You could do] anything that
has crunch and bite. Liselle : What about pickled cucumber, or
something? Don : Yeah… which is commonly called a “pickle”.
[laughter] Liselle : [laughter] Don : So yeah, you could do that. These have
been about five minutes, simmering. Now what we’re going to do is get the ladle, and carefully
– without making a mess – transfer these mushrooms, with all of the spices. You know, this is
all part of the pickling liquor. You get the mushrooms in first, so you’re not putting
too much liquid in, and then you can top up with the liquor. Liselle : So you want them submerged in the
liquor? Don : Yeah, you want them a bit submerged,
but the most important thing is [to] get all mushrooms in first. You don’t want to waste
any. As I said, this jar has been sterlised, okay? So make sure that you have a sterile
jar. Just pour hot water in over the lid, etcetera, [to] let it sterlise. Okay, so this
is… Liselle : Oh, wow! Pack them in. Don : … Now we’re just going to top it up
with some liquor – some of this pickling liquor – until we get to the top. Liselle : That’s left at room temperature
to pickle? Don : You’re going to have to leave this at
room temperature now… Liselle : Yeah. Don : … until it’s – it’s hot, be careful
– until it’s cool to the touch, or at least it’s handleable – and then you can put it
in the fridge. Yeah? So this, ideally, you’re looking at around two to three days, preferably,
but if you can’t wait, like us, and you’re not prepared, then at least a day would be
good. You know, it’s not the end of the world, otherwise. Liselle : Or if you do it the day before this
whole dish then it’s easy. Don : Yeah, exactly. It’s perfect. The meat
has been in the oven for three hours, exactly. Let’s take a look. You need to, obviously,
do it by eye. There [are] no strict rules. It depends on the size of the meat. It depends
on the consistency of the meat. Let’s open this up. Get ready for some steam. Liselle : Mmm! Don : Then a little taste. Let’s just take
a spoon here, flip these around, and see. Yeah, [you] see? [The] spoon is just going
straight in. I don’t know, Celine, if you can see it? So now what we want to do is we
want to transfer this meat back into the oven. [Turn] the oven off, [as] we just want to
keep it warm while we prepare the sauce, the glaze. Oh look. [You] see what I mean? Liselle : It’s just so [soft]. Don : That’s what you want, right? The bone
coming off like that. [We’ll] put that over there. So these are definitely fork-tender,
[and] ready to go. In fact, you can just take the bone directly out. Liselle : Wow! It just slides out! [laughter] Don : Just slide it out… Liselle : Mmm. Don : …like that. [As I said], you can serve
these as a main course. So then you could serve it on the bone if you want to. But there’s
this like tendon part here, or there’s an area which basically is holding it to the
bone, and that can be quite tough, and not very nice. So I like to take it off the bone.
So we’re just going to warp these up [to] keep them warm. It’s always good to rest your
meat after any kind of cooking. It just settles the meat, firms it up, [and] makes sure it
stays juicy. So we’re just going to put that in the oven, which is switched off, so there’s
no heat – I mean, there’s only residual heat there. All right, now what we’re going to
do – if you can just hold that there – is we’re going to strain this sauce… Liselle : Mmm. [It] does [look tasty]. Don : This is [where] you need to start to
really focus in on getting the right flavor profiles, because we were very liberal with
our measurements of soy sauce, Shao Xing wine, etcetera. Now it’s about really tweaking it
to your tastes. If you can just… Liselle : Mulch it down? Don : … mulch that down. But don’t press
too hard, because if you do sometimes you pull out too much of the bitter notes of the
orange peel. Liselle : I mean, I’d want to eat this bit
too. Don : Yeah, I know. But [all] these root vegetables
[have] done their job. They’ve really added all the aroma in. I know that there’s a temptation… Liselle : Can I just have a little …? Don : Yeah, you can. She can’t resist. I’ll
do the rest. Liselle : Mmm. Don : So now, what we want to do is create
a very thick glaze. What we’re going to do is make a glaze – not the sauce so much, [but]
kind of in between a glaze and a sauce, I guess – something that is just going to be
sticky and coat the meat in a really nice way. Liselle : So you can really smell the oranges,
[can’t] you? Don : Yup. The orange is there. As I said,
I don’t want to do too much, because you can sometimes extract some of the bitterness.
But definitely give it a wipe underneath. Now, with short ribs, or any other fatty meat,
there’s going to be fat which comes to the top. The best thing to do would be to leave
this in a bowl and let the fat solidify, and then you can scrape it off. But we don’t have
time for that, so I’m going to move this away. Liselle : Should I show the…? Don : Yeah. What we’re going to do is pour
it into here. Liselle : Okay. Pour it directly in? Don : Yeah, pour it directly in. So this is
a little nifty device to separate the fat from the jus. You may have seen these before.
If you give it a second the fat will rise to the top, and the little spout here will
hopefully collect most of the jus. Really, actually, there isn’t much fat. I did trim
most of the fat off.,, Liselle : Mmm. Don : … and we didn’t put any of the fat
[from] the cooking process in this. You can see it’s starting to separate out. Right.
So the fat is separating off. It’s not going to be perfect, but it’s going to be pretty
good. Liselle : So this is specifically designed
for this? Don : Yeah. It’s a fat-separating thing. So
basically, as I pour it it’s going to take from the bottom before the top. Liselle : Oh, okay. Don : So let’s do that. You see? The fat stays. Liselle : Oh yeah. Don : Yeah? Liselle : Oh yeah. interesting. Don : Then, just when you start to see the
fat coming through… right there, you stop. So you leave that. It’s done. Now, it’s about
reducing and tasting, and tasting is the key here. We’re going to have to really get the
right concentration of flavor. Remember,this is meant to be a rich dish. It’s meant to
be small, but rich… Liselle : Mmm. Don : … so we want this to be very flavorful.
It’s hot. So as it reduces down it’s going to get more and more salty. So at the moment
it doesn’t have much salt… Liselle : Ouch! [It’s] so orangy! Don : Mmm! Liselle : I’m really tasting the orange and
star anise. Don : I’m going to put a bit more vinegar,
because I think it needs a bit more sourness in there. So, some black vinegar goes in.
I do think it needs a little bit more salt. Liselle : Yeah. I agree. Don : So we’re going to put some salt in.
This has to be done to taste. There’s no point in me trying to give you fixed recipes for
this. This is really down to taste. You want to reduce it down so it becomes glossy. Now,
you could add some butter, [to] kind of gloss it. [FRENCH LANGUAGE]… [Or] you could – [like]
in China they would add a bit of cornflour and [water]. But let’s see, as it might have
enough cornflour. Remember, we dusted… Liselle : Yeah. Don : …the meat in cornflour. I don’t like
to add too much cornflour, because what happens is it actually starts to dilute the taste.
So you get the texture, but you lose some of the.. Liselle : Flavor. Don : … flavor. Okay, while that reducing,
why don’t we focus in on this salad? So make sure that this is dry. If you’ve got one of
those salad spinners, [that] would be useful. [This is] pretty good. [There are a] couple
of drops of water left, but that’s pretty dry. Okay. The little glaze is starting to
get nice and glossy. [We’ll] keep that going, [as it] adds a bit of taste. [It’s] much saltier
now, much more flavorful, [and] much more concentrated. Liselle : Mmm! Don : Okay. We’re going to finish this off,
and we’re going to keep it really, really simple. I’m really conscious about letting
the meat be the star of the show. So we’re going to put a bit of salt in here – just
a little bit, just to make sure you enhance the flavor. Oh, we’ve got the pickled mushrooms.
Okay, so this [is] the pickled mushrooms that I made yesterday. Liselle : Let’s have a look at them. Don : All good. You see? Let me wash this. Liselle : Oh, yeah. Don : So they’re kind of nice and firm. Liselle : [It] smells very [nice]. Don : I tell you what we’re going to do. Let’s
take some nice… see if you can find some nice fronds of the… Liselle : Fennel. Don : … fennel, because we can use that
to garnish the meat. Yeah. Let’s pick off some of these. I love these fronds. They’re
so beautiful, and they have so much flavor, and they’re really delicate and beautiful.
[They’re] very pretty. That’s going to work well, I think, against the brown color of
the meat. So we’ll just do that, down the side. Now what we’re going to do is we’re
going to take some of these mushrooms. Don’t worry about putting some of the peppercorns
in. I think that’s quite nice. It adds a little bit of something interesting as well. So put
some pickled mushrooms in here, and I think just a little bit of the jus – a little bit
of the pickling juice, just as a kind of dressing. You can toss that together a little bit. You
[can use] your hands. Okay. Good. Right. So that’s done. [You can] move that to one side.
Let’s take the meat out, and let’s think about how we’re going to serve this. Liselle : Oh, this is thickening nicely, isn’t
it? Don : That’s nicely thickened. Yeah, you can
take a little look at [this] jus here – this sauce. It’s kind of [still] a sauce.You could
thicken it more if you wanted to. If you really wanted a sticky glaze you could. As I said,
you could add [the] cornflour, [slaked] with a bit of water, and that would be fine as
well. Okay, so we’re going to take this one [and] put it down here. We’ll wrap those up.
Okay, so what you want to do is take off this layer here, where the bone has been in, right? Liselle : Yeah. Don : Ideally, you’d let it rest a bit longer,
but [do] you see how easy that comes off? Now, there is meat on here. You can flake
that meat off. So you can easily flake that meat off, and as I said, that would be amazing
for like a noodle dish, or something. Imagine some sort of beef noodle dish. You just want
to make sure you take off all of that, because that can be – not chewy so much – but a different
texture. Now we need to decide, really, what are [the] portion sizes. I was saying a couple
per [plate], but what we’re going to do is we’re going to take a plate out… here. Okay.
Now what we’re going to do, I think… You know, you can serve it like that – just with
a nice piece of meat; and it’s nice to have that feeling of digging into the meat. But
it’s quite nice to allow the [sauce] to go in, and the jus to go in… Liselle : Yeah. Don : … so I personally think – if you’re
going to do a salad – is [to use] just a couple of slices, to just break it in a little bit. Liselle : Mmm. That looks good. Don : All right? See how soft it is? It’s
almost falling apart. That’s what I mean. If you left it a little while then it would
firm up a little bit more. So there you go. Then we’re going to take a spoon, [and] we’re
going to take some of this sauce here, the glaze. Now it’s really thick and dark… Liselle : It’s a great … Don : … and now we’re going to just really
give it a nice… Liselle : That’s tasty. Don : … generous [soaking]… not too much.
You don’t want it leaking all over the place, but enough so it soaks into all of the meat.
[Let’s] get some of this. You know, get it [into] a nice bit of volume here. Liselle : Mmm! Don : [Put] it next to it, like that. Then
we finish [it] off with some of these little fronds here. Liselle : Turn it so the camera can see. Don : Finish it off with some of these fronds,
just to give it a little bit extra. Liselle : That looks delicious! Don : There you have what I hope is going
to be a really nice starter to pair with our black, Yunnan tou [tea]. So, let’s taste [it]. Liselle : Now? Don : Yeah! Liselle : Okay. Don : The moment of truth. This has [been]
an interesting experiment. Let’s taste the dish without the tea first, [and] see what
we think of it. Make sure you get some mushrooms, you get some of the celery, [and] you get
some of everything. Liselle : So all in one bite? Don : Yeah. You know, this is like a starter
meal. Oh! That’s how it should flake off. Liselle : Oh, jeeze! Oh, look at that. Mmm! Don : Get something. Yeah, get some of the
fresh… perfect. [Let’s] see what you think of it. Liselle : Mmm! … Mmm! Don : I’ve never made this before, so I’m
kind of intrigued myself. Make sure you get everything, [including] the mushroom. Liselle : The mushroom, yeah. Mmm! … Mmm!
… Mmm! Don : Oh! I love short rib when it’s done
this way. The orange and the beef work really, really well together. Liselle : Mmm! You can taste all the anise
seed [together with the] celery, [which brings] out the, sort of, something of the celery
freshness. Don : Yeah. It gives it a slight spice of
the [herbaceous]. Liselle : You need that. Yeah. Don : Mmm. Okay. let’s try it with the tea.
Oh, it’s so sticky and … Liselle : Unctuous. Don : “Unctuous” is the word. Okay, so now,
this is the real test. Making a nice dish is one thing, but whether or not it works
well with the tea [is another]. [SIPS TEA] Go for it. Take a little bit more. I’m going
to throw a few more mushrooms in here. I was a bit stingy with the mushrooms, so let me
put some more in. Liselle : Mmm… Mmm! Don : Try it with the tea. See if it works
with the tea. Liselle : [SIPS TEA] Don : [I’m] kind of nervous. How is it? Liselle : It’s really good. [SIPS TEA] Don : Do they work with each other? Liselle : They do. It’s like the earthy tea
… it’s such an earthy dish, but you have these top notes off all [this] fennel, and
this sort of crunch, coming through. Then the orange. [It] brings out the orange in
there. Can we taste it without? Can we taste the sweetness of the dish? Don : [SIPS TEA] That works! Mmm! Like you
say, the earthiness, and the kind of woodsy base notes of [the] beef, with this, really
works. The fattiness of the beef really works well with it. This is a real nice, cleansing
counterpoint to the fattiness. But those top notes – the orange, and the fennel tops, [SIPS
TEA] and the zing of that pickle; the pickled [juice], I think, makes a big difference.
Should we put more sauce on it? Liselle : Mmm! Don : I think it’s that… Liselle : You can really taste the star anise
in there. [You taste] the star anise and the orange, and it [really comes out] when you
have a sip of the tea. [It] really comes out. Don : So the orange and the Puerh is a classic
combination. It really [SIPS TEA] … Liselle : [Have] a sip of that, and then try
the sauce. Don : Oh, it’s such a powerful sauce! [SIPS
TEA] Oh yeah. Mmm! You get the [real] kind of brightness of the orange, but because the
orange has been cooked it’s still kind of [stifling] slightly. It’s not too, kind of,
over-the-top, in terms of aromatics. Liselle : Ít’s got caramelly – almost like
a [caramelized] orange taste to it. Don : Í’m interested in these celery tops.
Try some. Liselle : It’s so soft, the meat. Look at
that. Don : The celery tops [SIPS TEA] … Yeah.
It brings out the celery; the spiciness in the tea. Liselle : [SIPS TEA] Oh! It’s so good together.
[It’s] almost like the fattiness of the meat is diluted by this [tea]. It’s like a palate
cleanser… Don : Mmm. Liselle : … where you feel like it allows
you to have this sort of fatty mix – almost… Do you know what I’m saying? Don : I can imagine that you could eat this,
quite [happily] with this tea, and not feel like overwhelmed with richness. Because it’s
quite a rich dish… Liselle : Yeah. Don : … with not just the fatty meat, but
also… Liselle : That sauce is quite rich. Don : … the sauce; that sticky, kind of,
caramelized orange sauce. But definitely, it cuts it really nicely. Liselle : Yeah. Don : It really cuts it nicely. Oh, I’m really
touched with that. I’m really happy. Liselle : It’s so delicious. Don : Thats, I think, a success. I think you
guys – if you’re feeling up for it – should maybe give this a go. Feel free to tweak the
recipe. Let me know how you tweak the recipe. I’d be very interested to see what you come
up with. I’m not saying it’s absolutely perfect. Maybe there’s a way that you could bring out
even more notes of the tea, but it’s a pretty good combination. I’d be very happy being
served that. One more. Mmm! [It’s] nice with the salad. Liselle : You want to drink it – eat it – in
combination with the tea. Don : MmmHmm. Yeah. Liselle : When reaching for the tea I want
to have that combo. Don : Mmm. The tea brings out more of the
woodsiness; more of that forest floor. It makes the mushrooms taste more mushroomy… Liselle : Yeah. Don : … than just butter mushrooms. It works
very well. Liselle : It’s so good. Don : But you could use this… as I said,
you could serve it with rice. It would work really well with rice, if you want to serve
as a main dish, and maybe just some simple bok choy, or something like that, cooked with
a bit of garlic. [So] very, very simple. Liselle : Even in a toasted sandwich. Don : Oh yeah. [In] a toasted sandwich. You
could shred it. You could [stuff] it into cannelloni pasta. and make a kind of slightly
Asian-style pasta dish. That could work very well. Or you could make a noodle dish. Like
you could fry up a bit more of the Si Chuan peppercorns, and make a more spicy chili noodle
dish with that shredded beef. So it’s really, really versatile, this braised beef. But I
think [that] as a salad .. Liselle : It’s delicious. Don : …it works really nicely. It’s a very
nice, rich – but light – way to start a meal. So if you guys like these kinds of videos,
and you want me to do more cooking videos, please do let me know. I can do more. Let
me know in the comments section below, and we can plan other ones, if you’re interest.
But I think this has been a success. Liselle : Delicious. Try it. Don : I’m very happy. I’m very, very happy.
Well, that’s it teaheads. If you made it to the end of this video then please give the
video the thumbs-up. Check out our YouTube playlists [and] let us know if there are any
videos that you would like us to make. If you’re ever in London then come and visit
us in Camden to say “Hi!” and taste our wares. If you have any questions or comments then
please fire them over. Other than that, this is Liselle. I’m Don from Mei Leaf. Thank you
for being a part of the revelation of true tea. Stay away from those tea bags, keep drinking
– and eating – the good stuff, [and] spread the word, because nobody deserves bad tea.
Bye![WAVING] Liselle : Bye! [WAVING]

45 thoughts on “Tea Braised Short Ribs Recipe”

  1. Yay! I've been waiting for more pairings with your sister! She is so knowledgeable as you are, Don! Ahaha I can imagine you guys eating and talking about food for hours upon hours. This is an exciting video. Have a great day Don and the Mei Leaf team!
    Jake 🙂

  2. Never thought I'd be so excited about tea, you take it to a whole new level it's amazing, you really inspire me to learn all I can about the amazing benefits and craft of tea making, loving it.

  3. Ahhh amazing job Don!! I've found it hard finding genuinely good recipes with tea where you can taste the tea in the food and really impressed with your tea pairing suggestion for it! Still watching as it's quite a long video bit really enjoying it!! 😉😎😃 Yulia xx

  4. You shall try making a tea egg. I was thinking that tea would be good reduced as a sauce over a light meat or fish.

  5. I enjoyed watching this video. However, I don't believe that I will try any kind of pairing soon. For me, a tea session stands alone, since I really like appreciating a tea for its taste and aesthetics. Maybe I'll try it out in the future (I would really like to see a vegan or vegetarian dish from you as I'm a vegetarien mayself).

  6. Hey Don, have you considered to make some more in-depth video or videos on topic of different Heicha's? Like Liu Bao, Liu An or An Hua. And maybe comparing their processing and taste profile to that of Shu PuEr?

  7. Anyone else bummed when the meat was done cooking on the stove? That sizzling sound was amazing. I will be trying this recipe in the near future.

  8. tries to decide which tea to have for breakfast
    "today we'll be using a Black Yunnan Tuo"
    ….perfect. complimented my grass-fed hamburgers well =)

  9. I love the idea of enhancing other foods with tea. I'm a big fan of sweets, and the first time I had tea-infused caramel, I was sold. One combination I recommend to anyone who is a soda drinker is cold-brewing Tie Guan Yin in 7 Up. It's really quite nice!

  10. What brand is that kettle back there? I was looking for one suitable for gong fu brewing. Also, will you guy's have any other different tea sets coming in ( like gong fu guru)?

  11. That looks delicious. I love short ribs. There are also several online recipes for oven-smoking meats, poultry and fish with tea. Usually Oolong, Jasmine or plain black tea bags. I'd like to try those too.

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