Ingredients

Method

• 1 T oil
• 1.5 kg beef shortrib
• 2½ cups beef stock
• 1 cup water
• 4 T tamarind paste
• 1 cup soya sauce
• 2 pieces orange peel
• 1 t cumin seeds
• 1 t coriander seeds
• 2 chillies
• 2 t chilli flakes
• 3 t ginger, minced
• 6 cloves garlic, crushed
• 1/2 stalk lemongrass
• 4 T brown sugar
• 1 t Woolworths Chinese five-spice (optional)
• 4 T sesame oil
• 2 T fish sauce
• 4 T rice vinegar
• 2 T tomato paste
• Ingredients aren't specified.
• 375 g flour
• ¾ cup water, plus 2 t
• ½ t salt
• sunflower oil, for greasing

Method

Ingredients

1. Preheat the oven to 140°C. Heat the oil in a large ovenproof pan, I prefer a cast-iron one. Sear the shortrib all over until golden. Add the remaining ingredients, cover and bring to the boil. Roast for 4 hours, or until soft.

2. If you want to reduce the sauce, remove the meat and place the saucepan on the stovetop and simmer until slightly reduced. Add the meat.

3. While the meat is cooking, make the noodles. Place all the ingredients into a bowl of a stand mixer and knead for 5 minutes using the dough hook attachment. Alternatively, do so by hand.

4. Divide the dough into 8 even balls and roll out on a well-oiled surface to make 8 rectangles about 8 cm long and 5 cm wide. It doesn’t have to be exact.

5. Cover and rest for at least 3 hours – the longer the better.

6. Oil your hands and, holding each of the shorter ends of the dough, pull slowly, bouncing them slightly on the countertop as you go. They don’t have to be perfect or the same lengths.

7. Cook in boiling water for 2 minutes, or until al dente. Serve with the shortrib.

Find more beef recipes here. 

Photographs: Myburgh Du Plessis
Food assistant: Bianca Strydom