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Recipes

Beef Rib Fingers with Shallot and Dried Fig

4 Servings

Approximately 2 hours 30 minutes - 3 hours

INGREDIENTS

  • 800 ml

    Swanson Clear Chicken Broth

  • 450 ml

    Beef rib fingers (rinsed and patted dry)

  • 60 g

    Shallots (sautéed)

  • 30 g

    Garlic (sautéed)

  • 120 g

    Tomato (cut into wedges)

  • 80 g

    Carrot (cut into chunks)

  • 80 g

    Dried fig (rinsed)

  • some

    Potato starch (as needed)

  • some

    Salt

  • some

    White pepper

INSTRUCTIONS

Step 1:

Prepare the beef:

  • Cut rib fingers into 10cm sections.
  • Season with salt and white pepper.
  • Coat with potato starch and pan-fry until golden brown.
  • Remove and set aside.

Step 2:

Sauté the vegetables:

  • Sauté shallots, garlic, tomato, and carrot briefly until fragrant.
  • Add Swanson Clear Chicken Broth and bring to a boil.

Step 3:

Steam the dish:

  • Place the beef, figs, and sautéed ingredients into a bowl.
  • Cover with tinfoil and steam for 1.5 hours until the beef is tender.

Step 4:

Reduce and serve:

  • Take out the ingredients and strain the broth to remove oil.
  • Boil the strained broth until reduced to a gravy-like consistency.
  • Return all ingredients to the broth and serve hot.

Tip: For a cleaner, richer broth, skim off excess oil after straining before reducing it to a gravy.