Vietnamese stew of short ribs

Name: vietnamese stew of short ribs
Cook time: 45 min
Total time: 195 min
Yield: 8
Cuisine: Asian
Ingredients: 2 kg freezer Taste of the World short ribs at room temperature; 1 el peanut oil; 3 stem lemongrass; 6 toe garlic; 6 cm fresh ginger; 1 Red pepper; 250 g shallots; 2 tl five spice powder; 750 ml water; 2 lime; 2 el fish sauce

Recipe for shortribs Vietnamese style: with lemongrass, ginger with a bit of spice due to the use of a pepper.

Ingredients

Directions

Cut off the short ribs and sprinkle with salt.
Heat the oil in a large frying pan and fry the shortribs one by one over high heat all around well brown.
In the meantime, crush the lemongrass stalks with the back of your knife and halve in length.
Slice the garlic. Peel and grate the ginger. Remove the seeds from the red pepper and finely chop the flesh. Cut the shallots into pieces.
Remove the meat from the pan, leave 1 tbsp grease and fry the lemongrass, garlic, ginger, red pepper, shallots and five spice powder.
Bake for 3 minutes on medium heat. Cover well.
Place the meat with the bone back in the pan and pour in the water, sprinkle with a little salt.
Let the meat boil for 2 hours with the lid on the pan. Remove the meat from the pan and pick the meat from the bone with 2 forks. Also remove the sheet.
Also remove the lemongrass from the sauce.
Meanwhile, reduce the sauce. This takes 30-40 min. Stir frequently.
Remove the pan from the heat and carefully spoon the fat off the sauce with a slotted spoon. Put the plucked meat back in the pan.
Squeeze out half of the lime and cut the rest into pieces. Season the meat with 2 tbsp lime juice (for 8 people) and the fish sauce.
Serve with the rest of the lime.