- 3 kg beef shortrib, cut into chunks
- olive oil, for frying
- 2 red onions, sliced
- 1 x 2 cm piece fresh ginger, peeled and grated
- 4 cloves garlic, roughly chopped
- 3 star anise
- 2 cinnamon sticks
- 1 t chilli flakes
- 2 oranges, zested and juiced
- ¾ cup soya sauce
- 1 x 340 ml box Woolworths beef stock concentrate
- 2 T Woolworths sweet Indonesian soya sauce
- For the miso pumpkin:
- 2 medium pumpkins, cut into wedges
- 2 T miso paste
- ½ cup freshly squeezed orange juice
Preheat the oven to 160°C. Brown the shortrib in the olive oil in a large pan in batches for 2–3 minutes on each side, then set aside.
Soften the onions in the same pan, then add the ginger, garlic, spices and orange zest and juice and simmer for 2–3 minutes, or until fragrant.
Add the soya sauce, stock, Indonesian soya sauce and bring to a boil.
Place the shortrib in a deep baking tray and pour over the sauce, reserving ½ cup, ensuring the meat is completely submerged. Braise in the oven for 5–6 hours, or until the beef is fall-apart tender.
To make the miso pumpkin, roast the pumpkin for 1½ hours until tender but still firm while the beef is cooking. Make a paste using the miso paste, orange juice and reserved shortrib sauce. Bring to a simmer in a pan and reduce until thick for 5 minutes.
Caramelise the pumpkin wedges in the miso paste mixture before serving.
Cook's note: This recipe really benefits from being made the day before and kept in the fridge overnight (leaving it to stand also makes it easier to skim off the excess fat). The wait will be worth it – just make sure to reheat it thoroughly before serving.