Asian-style braised beef ribs with kai-lan and bok choy

My wife Belinda cooked this tonight, originally from the Delicious magazine. Kai-lan is also known as chinese broccoli.

2 kg (4 lb) beef top ribs, cut (by our butcher) in 8cm (3 inch) pieces.
1 medium onion, diced
1 carrot, sliced
1 cup light soy sauce
1 cup dark brown sugar
1/2 cup rice wine vinegar
4 whole star anise
5 garlic cloves
2 cups beef stock
1/2 tsp sesame oil
3 spring onions (primarily white part), finely sliced
6 thai red chiles, finely sliced

Brown the beef ribs in an oven-proof pan, then remove. Saute the onions and carrots for about 5 minutes, then add in the rest of the ingredients except 2/3 of the spring onions and the chiles. Mix in the beef, cover the pan and place in the oven for about 2.5 h. Serve with rice and steamed kai-lan and bok choy, and as much sauce from the pan as needed. Sprinkle the beef with a mixture of the remaining spring onions and chiles. It was fantastic and will certainly be added to our regulars list!

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