Recipe by Aleks @garlicrosemaryandsalt on Instagram

This deeply comforting dish features an organic 28-day aged boneless beef back rib, slowly cooked in an aromatic Asian-inspired beef broth until meltingly tender. The rice is then gently cooked in the same broth, absorbing all the savoury, fragrant flavours for a rich and nourishing bowl.

Beef back rib is a wonderfully underused cut, prized for its natural marbling which delivers exceptional flavour and succulence when slow cooked — perfect for this style of recipe.

Serves 2–3

Ingredients

• 1kg Organic Beef Back Rib Joint (boneless)

• 500ml Beef Stock

• 2 shallots

• 2 lemongrass stalks

• 1 thumb-sized piece of ginger

• 3 garlic cloves

• 2–3 birdseye chillies

• 2 lime leaves

• Fish sauce, to taste

• 1 tsp sugar

• Juice of 1 lime

• Fresh mint, to serve

For the rice:

• 1 mug of rice, washed and soaked for 1 hour

Method

1. Heat oil in a pan and sear the beef joint until well browned and caramelised on all sides.

2. Transfer the beef to a slow cooker or pressure cooker.

3. Deglaze the pan with a little hot water, then add to the cooker along with the beef stock.

4. Roughly chop the shallots and add them to the pot with the lemongrass, ginger, garlic, chillies, lime leaves and a generous splash of fish sauce.

5. Bring to a gentle simmer and slow cook for 4 hours, or pressure cook for 1 hour.

6. Remove the beef and set aside to rest.

7. Taste the broth and balance with the sugar and lime juice.

8. Strain the stock, discarding the aromatics, and return the liquid to the pan.

9. Bring back to the boil, add the soaked rice and cook for around 12 minutes, until tender and infused with flavour.

10. Slice the beef and serve with the rice, alongside charred spring onions, pak choi and fresh mint.

A beautifully flavourful, warming and nourishing bowl — perfect for slow, comforting meals.