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recipe:koreanbraisedshortribstew [2013/12/14 02:52] (current)
rob created
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 +====== 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 
 +  ​
 +
 +\\
 +  - 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. ​
 +
 +
 +\\
 +  Serves: 6-8      Total cook time: 3 1/4 hours.
 +  Source: NYT 11/03/2013
 +
 +
 +\\
 +\\
 +{{tag>​food,​maincourse,​meat }}
  
recipe/koreanbraisedshortribstew.txt ยท Last modified: 2013/12/14 02:52 by rob