Asian Ribs à la Marc

• Preheat the oven to 150-160°C.
• Sear the beef ribs on all sides until browned (using a grill or pan), then place them in a deep baking tray.
• Sauté 2 large onions, approximately 5 cm of grated ginger, and 4 Chinese garlic bulbs until translucent.
• Add 2 teaspoons of Chinese 5-spice and fry for about 1 minute.
• Add 2 tablespoons of soy sauce, 150 ml of hoisin sauce, 1 tablespoon of brown sugar, approximately 1 Liter of beef broth, 1 cinnamon stick, 4 star anise, and a bit of coriander. Bring it to a boil.
• Pour the sauce over the ribs, cover with parchment paper, pressing it down and poking a small hole in the Center. Place it in the oven for approximately 3-3.5 hours.
• Remove from the oven, skim off excess fat and spices, thicken the sauce if desired, and enjoy!

Bon appétit!

 

 Confit Duck:

• Melt 2 kg of duck fat or goose fat in a pot.
• Stir in 2 tablespoons of thyme leaves, 1 tablespoon of peppercorns, and 1 tablespoon of coarse sea salt.
• Place the duck with the breast facing up in a way that the meat is surrounded by the fat.
• Confit the duck in the oven at 140 degrees Celsius (no fan) for 2.5 hours.
• Carefully lift the duck out of the fat and dab it dry with kitchen paper.
• Place it on a rack and grill it for 8-10 minutes until crispy.