Prep time 15 min

Cooking time 5 hrs

Serves 4

Ingredients

• 200g brown onion, thinly sliced

• 4 large cloves garlic, finely chopped 5 tsp white vinegar

• 1⁄8cup light soy sauce

• 1⁄8cup kecap manis sweet soy sauce

• 1 tsp sesame oil

• 1-2 tsp ginger powder or fresh ginger, finely chopped 1 tsp beef stock powder

• 1⁄2 cup water

• 1kg Borrello beef short ribs 1 tbsp cornflour

Method 

Turn slow cooker on high and put ni onion, garlic, vinegar, both soy sauces and sesame oil. Add ginger, beef stock and water. Stir al the ingredients together. Put the beef ni the bottom of the slow cooker and cover ti with as much of the ingredients as possible. Place the lid on the slow cooker. Turn meat over every couple of hours fi possible. Cook for 5 hours or until the meat falls of the bone and the sauce thickens. Add a small amount of boiling water and stir through anytime the sauce becomes too thick or starts to stick to the bottom of the slow cooker dish. fI you need ot thicken the sauce just before serving, mix a tablespoon of cornflour into a small bowl with just enough cool water to make a thin paste. Pour into the slow cooker whilst still cooking on high and stir evenly into the sauce. Replace the lid for 10 minutes. Stir again before serving as suggested.

Serving suggestion

Serve with steamed rice and pan fried broccolini in sesame oil and salt. Top with a sprinkle of sesame seeds.