Ingredients
- 1 boneless short rib, trimmed of excess fat and silverskin, cut into 2 inch cubes
- 1 Vegetable oil
- 1 Salt and pepper
- 1 medium sized carrot, peeled and cut into large chunks
- 1 small onion, peeled and quartered
- 1 rib celery, cut into chunks
- 4 clove garlic, crushed
- 1 quart beef or chicken stock
- 1/8 cup soy sauce
- 1/4 cup brown sugar
- 1 cup inch of a piece ginger, washed and cut in half length wise
- 2 cup green onions, washed
- 1 boneless short rib, trimmed of excess fat and silverskin, cut into 2 inch cubes
- 1 Vegetable oil
- 1 Salt and pepper
- 1 medium sized carrot, peeled and cut into large chunks
- 1 small onion, peeled and quartered
- 1 rib celery, cut into chunks
- 4 clove garlic, crushed
- 1 quart beef or chicken stock
- 1/8 cup soy sauce
- 1/4 cup brown sugar
- 1 cup inch of a piece ginger, washed and cut in half length wise
- 2 cup green onions, washed
- 1 1/2 quart water
- 1/4 cup soy sauce
- 1/2 cup brown sugar
- 1/2 tablespoon ground black pepper
- 1 tablespoon sesame oil
- 33/100 cup chestnuts, peeled, cooked
- 1/4 cup gingko nuts, peeled, cooked
- 1 cup medium carrots, peeled and cut into 1/2 inch slices
- 1 cup lotus root, peeled and cut into 1/2 inch slices
- 1 cup small daikon radish, peeled and cut into 1/2 inch slices
Preparation
Baking Directions:
Steal This Recipe® step-by-step InstructionsBraised Boneless Sweet Soy Short Ribs InstructionsPreheat oven to 350 degrees F1. Season short ribs with salt and pepper2. In a large pot, brown the meat in vegetable oil until dark caramel in color (this may need to be done in batches)3. Pour off the excess oil leaving about 2 tablespoons in pot4. Use the oil to caramelize the carrot, onion, celery and garlic5. Cook for about 10 minutes until lightly caramelized6. Add the meat back into the pot with the cooked vegetables7. Add the rest of the ingredients8. Cover the pot with foil and cook in the oven for about 2 to 2-1/5 hours, until the meat is tender to the touch9. When the meat is done and tender, strain out all of the meat and the vegetables into a sauce pot10. Discard the vegetables and set the meat aside11. Reduce the braising liquid until it becomes syrupy, then add the meat back into the sauce until well coatedBraised Asian Vegetables Instructions1. Combine the water, soy sauce, brown sugar, black pepper and sesame oil2. Divide mixture into two pots, one with 2 quarts and the other with 1 quart of the mixture3. In the pot with 2 quarts of the liquid, add chestnuts, ginko nuts, carrots, and lotus root4. In the other pot, add the daikon radish5. Bring both pots to a boil and simmer over medium heat6. Cook the larger pot until the carrots are tender7. Cook the pot with daikon radish until the radish is translucent in color and tender8. Strain the liquid and add the vegetables to the braised short ribs with reduced sauce mixture
