Recipe from Week of Menus
Yield: 4 servings
Prep time:
Cook time:
Ingredients
2-1/2 to 3-1/2 lbs of short ribs
1 cup soy sauce
1 cup sugar
1 cup water or beef broth
1/2 cup sesame oil
1/2 cup sake
1/2 teaspoon black pepper
8 cloves of garlic, finely chopped or crushed
2 carrots, cut into 2-inch chunks
1 cup soy sauce
1 cup sugar
1 cup water or beef broth
1/2 cup sesame oil
1/2 cup sake
1/2 teaspoon black pepper
8 cloves of garlic, finely chopped or crushed
2 carrots, cut into 2-inch chunks
1 potato cut into 2 inch chunks
1 large onion, cut into chunks
1 large onion, cut into chunks
1 cup rice cake
Instructions
Drain the blood by soaking the short ribs in cold water. Place beef into a large pot and cover completely with cold water. Let sit for 45 minutes to an hour.
Drain the water.
Slice into the beef across the grain, ‘breaking’ the top of the meat but leaving it attached to the bone.
Put the beef into a pot and cover with clean water. Bring to a boil then reduce heat to a simmer. Allow to simmer for 45 minutes.
Drain and wash off all of the foam and dirty bits under cool water until you have "clean" pieces of cooked beef. If preparing for the next day, cool, cover and refrigerate meat at this point.
In a clean pot add the soy sauce, sugar, water, sesame oil, sake, garlic, and pepper. Heat over medium heat until simmering.
Add the beef to the simmering liquid and cook over medium low heat, turning often and allowing different pieces of the beef to soak and cook in the liquid. Cook for 40 minutes or until the beef is tender.
Drain the water.
Slice into the beef across the grain, ‘breaking’ the top of the meat but leaving it attached to the bone.
Put the beef into a pot and cover with clean water. Bring to a boil then reduce heat to a simmer. Allow to simmer for 45 minutes.
Drain and wash off all of the foam and dirty bits under cool water until you have "clean" pieces of cooked beef. If preparing for the next day, cool, cover and refrigerate meat at this point.
In a clean pot add the soy sauce, sugar, water, sesame oil, sake, garlic, and pepper. Heat over medium heat until simmering.
Add the beef to the simmering liquid and cook over medium low heat, turning often and allowing different pieces of the beef to soak and cook in the liquid. Cook for 40 minutes or until the beef is tender.
Add onion, carrots and potato, and rice cakes.
Continue cooking, stirring occasionally, until the vegetables and rice cakes are fully cooked, about 15 more minutes.
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