INGREDIENTS
For poaching
- 4 Jacob’s ladder beef ribs
- 1 onion, chopped
- 1 head of garlic, cut in half horizontally
- 1 tsp fennel seeds
- 2 star anise
- 4 baking potatoes
- a little oil
- sea salt and freshly ground black pepper
- 200ml/7fl oz double cream
- 1 lemon, juice only
- 3 tbsp chives, finely sliced
For the bbq sauce
-
- 25g/1oz butter, plus extra to serve
- 1 onion, roughly chopped
- 1 garlic clove, crushed
- 2 red chillies, finely sliced
- 1 tsp fennel seeds, crushed
- 2 star anise
- 150g/5½oz light muscovado sugar
- 300g/10½oz tomato ketchup
- 150g/5½oz chipotle chilli ketchup
- 150ml/5fl oz dark soy sauce