1.5kg beef short rib on the bone
1 cup light soy sauce
½ cup dark soy sauce
2 tablespoons sesame oil
2 thumbs of ginger, sliced
2 spring onions, halved lengthways
large bunch of coriander, finely chopped
1-2 teaspoons good sea salt, to taste
2 teaspoons sesame oil
1 large daikon, peeled
2 carrots, peeled
1 cucumber
large handful of mint leaves, roughly torn
1-2 red chillies, finely sliced
2 tablespoons roasted peanuts, chopped
1 teaspoon light soy sauce
zest and juice of 1 lime
soft tortillas to serve

I think the trick to this recipe is cooking the beef rib the day before, if you have time. That way, it can firm up in the fridge overnight, so that all you need to do to serve is quickly cook it off to get a good caramelisation on the outside. For those diehard coriander haters amongst us, swap out the offending herb with 2-3 tablespoons of cumin seeds and a teaspoon of chilli flakes instead.

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1.Preheat the oven to 160°C.
2.Place the meat in a roasting dish bone-side down.
3.Add the soy sauces, sesame oil, sliced ginger and spring onions and mix into and around the meat.
4.Add enough water so that the liquid comes two-thirds up the side of the meat, then cover the dish tightly with tin foil or a lid and pop in to slowly roast for about 4 hours, until the meat is falling-apart tender.
5.Remove from the heat and allow to cool down – see note in the recipe introduction. Discard the cooking liquid.
6.Bring the fan grill up to 200°C.
7.Combine the chopped coriander, enough salt to taste and the sesame oil.
8.Spread this mixture evenly over the top of the beef and pop into the oven to grill quickly, so that the meat caramelises nicely.
9.Halve the daikon lengthways and slice into thin crescents.
10.Using a julienne peeler, peel the carrot into long threads and peel the cucumber into ribbons.
11.Toss together in a large bowl with the mint, chilli and peanuts.
12.Combine the soy, lime zest and juice and use to dress the salad.
13.Once the beef is hot right through, remove, let it rest for several minutes before teasing apart with a fork and serving with warm tortillas and the daikon salad.

Recipes and images
extracted from

Food Worth Making

Volume II
by Sam

and styling by Sam

Mannering. $65 from