====== Korean Braised Short Rib Stew ======
  * 4 lb short ribs
  * 1 bunch scallions - trim and rough chop
  * 1 1/2 cup soy sauce
  * 1 onion - rough chop
  * 1/2 cup garlic cloves peeled (approx. 2 head)
  * 1/2 cup sugar
  * 1/2 cup mirin
  * 1/2 cup orange juice
  * 1/2 cup apple juice
  * 1/2 lb shitake mushrooms - stems reserved, halved or quartered
  * 1 cup peeled chestnuts - jarred or boiled/roasted shelled
  * 1 cup taro (about 3" piece) - peeled and cut into chunks (optional)
  * 2-3 carrots - peeled and cut into chunks
  * 1 cup butternut squash - peeled and cut into chunks (1/2 squash)
  * 2 med sweet potatoes - peeled and cut into chunks
  * 3 potatoes - peeled and cut into chunks
  * 1 loaf bread 
  

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  - Put short ribs into a bowl, cover with water. Drain, and discard water. Repeat twice. Remove from bowl and score across the top in diagonal slashes. Return to the bowl, and rinse again. Dry.
  - In blender or food processor, combine the scallions, soy sauce, ginger, onion, garlic, sugar, mirin, orange juice and apple juice, then pulse to puree. Add a little water if needed to combine.
  - Put the pureed sauce in a large pot or Dutch oven with cover. Add 3 cups of water and stir to combine. Bring to boil, add the ribs and 1 potato, and simmer with the pot covered.
  - Cook the ribs for 2 1/2 hr over low heat. Add the vegetables, replace the cover and simmer for another 30 min. until the vegetables are tender.
  - Serve with rice in bowls. Serve bread on side to sop juice. 


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  Serves: 6-8      Total cook time: 3 1/4 hours.
  Source: NYT 11/03/2013


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{{tag>food,maincourse,meat }}