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Shawkat Husseini

@arabianshampoo

a year ago

Photo by Shawkat Husseini on August 26, 2025.

Photo by Shawkat Husseini on August 26, 2025.

Photo by Shawkat Husseini on August 26, 2025.

Photo by Shawkat Husseini on August 26, 2025.

Photo by Shawkat Husseini on August 26, 2025.

Photo by Shawkat Husseini on August 26, 2025.

Photo by Shawkat Husseini on August 26, 2025.

Photo by Shawkat Husseini on August 26, 2025.

Photo by Shawkat Husseini on August 26, 2025.

Photo by Shawkat Husseini on August 26, 2025.

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Posted On: August 26th 2025, 11:08 am

ARC The Middle of Everywhere Gippsland Rally ‘25

I did a solo trip to the Gippslands to camp and watch Round 4 of the ARC and I decided to shoot it on a little Sony Handycam.

https://vimeo.com/1113151816?share=copy#t=0

@ausrallychampionship
@gippsland_rally
@the.middle.of.everywhere

Comments (6)

sean_finney

a year ago

sean_finney

Excellent 11/10 would watch again

lochiegraham

a year ago

lochiegraham

🔥🔥

harry_huggins_

a year ago

harry_huggins_

Edit is crazy, that last clip is 😮‍💨🙏

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Miso Maple Short rib for ep.1 of my new series "Just A Plate," a spinoff of my "Just A Bite" series where mains are just as exciting as my apps!

COMMENT "RECIPE" or scroll below ❤️.

Hosting tip: you can prep these a day ahead and reheat low and slow in the oven but add an extra cup of the beef bone broth. Strain and do the sauce day of serving. You can fry the leeks morning of.

Ingredients:
* 3-4 lb boneless short rib.
* 1 onion (chopped).
* 5 garlic cloves.
* 1.5 inch ginger (rough chop).
* 1 tbsp peppercorns
* 1 bunch green onions (rough chop).
* 3 tbsp gochujang.
* 1/3 cup maple.
* 1/3 cup red miso.
* 1/3 mirin.
* 1/3 rice vinegar.
* 4 cups beef bone broth or stock.
* 1.5 tbsp corn starch.
* 1 leek (cleaned and sliced into thin matchsticks).
* Potato puree.
* Chives.

Directions:
1. Cover your short ribs in kosher salt and brine in the fridge for a minimum of 1 hr and up to 12. Pull out of the fridge 30 min before searing.
2. Preheat a braising pan for 5 min on med heat. Sear the short rib until deeply golden on all sides. Set aside.
3. Add in onion, green onion, garlicand ginger. Sautee until golden, about 7-8 min on medium heat. Add in miso, gochujang, black peppercorns, maple, mirin and rice vinegar. Mix and cook for 2 min.
4. Add in the meat and top with the beef broth.
5. Bring to a simmer, cover and bake at 375F for 30 min, lower to 325F and braise another 2 hrs or until very tender.
6. Remove beef from the pan.
7. Strain the leftover liquid squeezing as much as you can out of the veg.
8. Add to a sauce pan and simmer. Make a slurry with the corn starch and some of the hot broth. Add a bit at a time until desired thickness.
9. Add the leeks to a pan, coat in olive oil and fry until lightly golden.
10. Add the beef to the thickened sauce to warm up.
11. Serve over potato puree with the leeks, more sauce and chives.

#shortribs #easyrecipes #comfortfood