Yunnan Style Beef Ribs

Pour the stock and water into a large heavy based pan to approx half full. Add the whole red chillies unchopped. Roughly chop the ginger and add. Add the star anise, cinnamon stick and the whole cardamom pods. Add the Tamari sauce.

Place the beef bones into the stock and set on the stove over medium heat until it just starts to boil. Once the stock has started to boil turn down the heat until the liquid is barely simmering. Simmer for one to two hours testing the meat regularly with a skewer until it is very tender. The skewer should push trhough the meat with no resistance at all when the meat is ready.

Once the meat is very tender remove it from the masterstock and set aside. Cut into pieces so that meat is left on the bones between the ribs. Heat enough oil in a large saucepan or deep fryer to medium heat (about 180 deg celsius) Carefully dry all of the meat and bones with paper towelling to remove all liquid. If you do not do this the oil will spit when you add the meat. Add the meat and bones and cook until they are well browned and getting a nice crust on the surface. Remove from the oil and place on paper towelling to drain while you prepare the final sauce.

Place the sugar into a small saucepan and add the water. Reduce over medium heat till a syrup is formed. Add the black vinegar and reduce by half. Finally add the Tamari and lightly reduce.

Place the deep fried meat and bones on clean plates. Drizzle the sauce over the top. Serve immediately whilst still warm. Make sure to put plenty of sauce on each plate for dipping the meat and bones!