2 hours hands on (4 hours cooking)
A cut of beef that is often underused, Jacob's Ladder (also known as beef short rib) calls for long slow cooking until it melts in the mouth, falling off the bone. It is best to leave the meat to cool (preferably overnight) once it has been braised, so that you can easily skim off the fat before reheating and serving. The Asian flavours in this dish work well with the richness of the meat, balanced nicely with the fresh and zingy cucumbers. Serve with fluffy white rice.
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