Double Braised Pineapple Hoisin Short Rib
Recently, we rolled out a brand new Rob Feenie signature dish for you to try: the double braised pineapple hoisin short rib.
This dish focuses on the tenderness and flavour of the beef short rib. The traditional braising method takes 4.5 hours of cooking at a low temperature becoming so soft & succulent that a fork is all that is needed to cut into it. There is a hint of sweetness from the ginger & pineapple in the hoisin glaze, the marinated shiitake mushrooms add a rich dimension, the splash of chili sauce brings a bit of heat to the dish. Creamy mashed potatoes and the fresh crunch of the buttered snap peas complement the beef and complete this dish. It is a hearty traditional meal with a touch of Cactus Club sophistication.
The Main Flavours
- Short Rib (tender)
- buttered Snap peas (crisp & vibrant in colour)
- Shiitake mushrooms in the Hoisin glaze – with pineapple & ginger (rich asian flavour with smoky mushrooms)
- Mashed potatoes (creamy)
- Chili sauce (a hint of heat)
Come in and give it a try and let us know what you think!