Ingredients
- 1 pound beef short ribs (cleaned / no bone, 1-inch cubes)
- 1 pound box corn starch (dusting)
- 4 tablespoon vegetable oil
- 1 pound beef short ribs (cleaned / no bone, 1-inch cubes)
- 1 pound box corn starch (dusting)
- 4 tablespoon vegetable oil
- 1/2 gallon lon beef stock / broth
- 3 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 1/2 cup sugar
- 5 cup each garlic (whole)
- 2 ounce ginger (peeled / skinned)
- 4 ounce green onions
- 1 pound beef short ribs (cleaned / no bone, 1-inch cubes)
- 1 pound box corn starch (dusting)
- 4 tablespoon vegetable oil
- 1/2 gallon lon beef stock / broth
- 3 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 1/2 cup sugar
- 5 cup each garlic (whole)
- 2 ounce ginger (peeled / skinned)
- 4 ounce green onions
- 12 each carrot (leaf shape)
- 12 each potato (leaf shape)
- 12 each quail eggs (hard-boiled)
Preparation
Baking Directions:
Cooking instructions, Part 1:Soak beef short ribs in room temperature water for 5 minutes; take out of water and dry well with paper towel until completely dry.
Season beef well with salt and black pepper then completely dust with corn starch.
On stove top, heat a large pot on medium high with vegetable oil.
Place beef short ribs into the pot and sear until dark brown.
Cooking instructions, Part 2:After beef short ribs are properly seared, combine all ingredients in Part 2 into pot and turn stove to low to simmer for 4-hour braise.
Immediately remove beef short ribs from pot and strain its contents through a fine strainer and return just the liquid and beef short ribs to the pot over low heat.
Cooking instructions, Part 3:Heat garnishes — carrots, potatoes and quail eggs — in the large pot for 5 minutes to cook.
