Short Rib and Vegetable Stew

Ingredients

  • 2 tablespoons molasses (not robust or blackstrap)
  • 6 pounds beef short ribs (with bone; preferably cut into 2-inch pieces by butcher)
  • 8 cups cold water plus 4 cups hot water
  • 1 pound boiling potatoes
  • 1 (¾-pound) Korean radish or daikon, peeled and cut into 1-inch chunks
  • 4 large carrots, sliced ½ inch thick
  • 12 garlic cloves, smashed
  • + 9 more ingredients
    • 2 tablespoons Asian fish sauce
    • 1 tablespoon Korean hot red-pepper paste plus additional for serving
    • 1 large onion, cut into 1-inch wedges
    • 1 bunch scallions, cut into 2-inch pieces
    • Accompaniment: brown rice and barley
    • ½ cup soy sauce
    • 12 large dried Chinese black mushrooms
    • ½ cup dried red dates (optional)
    • 3 tablespoons Asian sesame oil

1. Cover short ribs with cold water and soak, chilled, at least 2 hours. 2. Drain ribs and transfer to an 8-to 10-quart heavy pot with cold water (8 cups). Simmer ribs, partially covered, skimming any foam, 2 hours. Chill ribs in liquid (covered once cool) until fat solidifies, about 4 hours. ...

View full recipe at SpringPad

Comments


Recipe Downloader

RiceSelect

Best Wine Deals

See More Deals »






Snooth Media Network