Saveur Braised Beef Short Ribs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 dried shiitake mushrooms6 dried red dates3 lbs. bone-in beef short ribs, in 3–4"-long pieces2 cups mirin (Japanese rice wine)1 medium daikon, peeled, trimmed, quartered lengthwise, and cut into 2" pieces2" piece ginger, peeled and lightly crushed2 cloves garlic, lightly crushed and peeled3 medium carrots, peeled, trimmed, and cut into 2" pieces1 cup soy sauce1/4 cup drained canned ginkgo nuts1 tsp. Asian sesame oil
1. Put mushrooms and red dates together in a medium bowl of hot water, cover, and soak until soft, about 1 hour. Drain, trim, and discard stems from mushrooms. Set mushroom caps and dates aside.
2. Meanwhile, bring a large, heavy-bottomed pot of water to a boil over high heat. Make 3 crosswise cuts into each piece of meat, just down to the bone. Add meat to pot, and cook, skimming foam that rises to the surface until most of the foam subsides, about 10 minutes. Drain meat in a colander, and rinse well under cold running water.
3. Return meat to clean pot; add mirin, daikon, ginger, garlic, and enough cold water to cover meat and daikon (about 6 cups). Bring to a boil over high heat, reduce heat to medium-low, and simmer, partially covered, for 1 hour.
4. Add carrots, soy sauce, and reserved mushrooms and dates to the pot. Increase heat to medium, and cook, uncovered, until meat is very tender, carrots are soft, and liquid is slightly thickened, about 1 hour more. Just before serving, add ginkgo nuts and sesame oil, and simmer until just heated through, about 5 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user BENMCGEEVER.
2. Meanwhile, bring a large, heavy-bottomed pot of water to a boil over high heat. Make 3 crosswise cuts into each piece of meat, just down to the bone. Add meat to pot, and cook, skimming foam that rises to the surface until most of the foam subsides, about 10 minutes. Drain meat in a colander, and rinse well under cold running water.
3. Return meat to clean pot; add mirin, daikon, ginger, garlic, and enough cold water to cover meat and daikon (about 6 cups). Bring to a boil over high heat, reduce heat to medium-low, and simmer, partially covered, for 1 hour.
4. Add carrots, soy sauce, and reserved mushrooms and dates to the pot. Increase heat to medium, and cook, uncovered, until meat is very tender, carrots are soft, and liquid is slightly thickened, about 1 hour more. Just before serving, add ginkgo nuts and sesame oil, and simmer until just heated through, about 5 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user BENMCGEEVER.
Nutritional Info Amount Per Serving
- Calories: 798.3
- Total Fat: 40.6 g
- Cholesterol: 160.0 mg
- Sodium: 4,933.1 mg
- Total Carbs: 73.4 g
- Dietary Fiber: 4.4 g
- Protein: 45.1 g
Member Reviews