Grandma's Braised Beef Shankwith Indonesian Twist

Pat the beef short ribs dry, season with salt and black pepper, and sear in batches in the oil until deeply browned on all sides. Remove and set aside.

In the same pan, sauté the onions for 8–10 minutes until golden. Add the garlic and ginger and cook briefly. Stir in the sweet soy sauce, dark soy sauce, sambal oelek, Dijon mustard, ground cumin, and sugar.

Return the meat to the pan, add the beef stock, bay leaves, cloves, and star anise. Cover and simmer on low heat for 3–4 hours, until the meat falls apart.

Discard the whole spices, shred the meat, and optionally reduce the cooking liquid uncovered until slightly thickened. Stir in the apple cider vinegar and adjust seasoning to taste.

Combine the cucumber slices with rice vinegar, sugar, and a pinch of salt. Let sit for 15–20 minutes.

Serve the shredded beef with lime‑flavored mashed potatoes, the sweet‑sour cucumber, and garnish with lime zest, sliced spring onions, red chili, fried onions, and sesame seeds.