Hoxton street market gets the Food Busker treatment. Slow cooked beef ribs, coated in a delicious barbecue sauce and served with kimchi. BOOM!
How much would you pay for these bad boys?
Check out Hoxton Market here: https://www.facebook.com/HoxtonStMarket
Ingredients
For the ribs
100ml soy sauce
Large thumb of ginger
2 spring onions
1 beef short rib, halved
For the BBQ sauce
150ml dry sherry
2 tbsp white miso
100g caster sugar
2 pinches dried chipotle chillies
5 tbsps passata
1 tsp tomato puree
1 tbsp runny honey
For the kimchi
a white cabbage
3 tbsps salt
6 tbsps rice wine vinegar
1 tbsp caster sugar
1 tbsp siracha hot chilli sauce
Thumb of ginger, peeled and finely diced
1 tbsps finely diced garlic
1 spring onion, roughly chopped on the diagonal
Method
Fill a lidded casserole dish with 1 to 2 litres of water, over a medium heat, and add the soy sauce. Place the beef short rib in the pan. Roughly chop the ginger, unpeeled, and spring onions, and add. Bring to a low simmer, and place the lid on. Leave to cook for 1 to 2 hours.
Remove the pan from the heat, and leave the ribs in the liquor to keep warm.
To make the BBQ sauce, in a small saucepan stir together the sherry, white miso and caster sugar. Bring to the boil over a medium heat, and leave to simmer for 5 minutes.
Turn the temperature down to low, and add the dried chillies, passata, tomato puree and honey. Simmer for 5 minutes until reduced by a third, then remove from the heat.
Remove the core from the white cabbage and finely slice. Place in a large bowl, sprinkle with the salt and set aside for 10 minutes. The salt should now have pulled out the moisture from the cabbage. Rinse in cold water to remove the excess salt and drain, repeating this process twice. Wrap the drained cabbage in a clean teatowel and wring out any excess moisture.
Combine the rice wine vinegar, sugar, siracha, ginger, garlic and spring onion in a large bowl with the cabbage to make the kimchi.
Heat a griddle pan over a medium/high heat. Remove the ribs from the casserole dish and place in a roasting tray or on a large plate. Smother in the BBQ sauce and place, sauce side down, onto the hot griddle if you have a barbecue at home, cook them on this. Spoon more BBQ sauce onto the top on the ribs, evenly coating them. Cook for a few minutes on each side until dark brown, sticky and caramelised.
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I'm a British chef, entrepreneurand make films about food on YouTube. I used to run restaurants and even had my own. On this channel you'll learnrestaurant food from thebest chefs from aroundthe world. And Ill show you how to recreate it for yourselfat home
