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Short ribs with adzuki beans and jasmine rice

Servings:
4 servings
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Ingredients

For short ribs:
  • 1/2 cup sake
  • 1 cup soy
  • 2 clove garlic
  • 1 clove lemongrass stalk, chopped, white part only
  • 1 clove inch of ginger root, peeled and chopped
  • 1/4 cup brown sugar
  • 1/2 cup green onions, chopped
  • 1 cup sweet maui onion, chopped
  • 1 teaspoon sambal oelek (an indonesian-inspired chili sauce, available in the specialty section of your supermarket or at asian markets)
  • 1/4 cup orange juice, fresh squeezed
  • 1/2 cup hoisin (a chinese dipping sauce, available in the specialty section of your supermarket or at asian markets)
  • 2 tablespoon lime juice
For beans:
  • 1/2 cup sake
  • 1 cup soy
  • 2 clove garlic
  • 1 clove lemongrass stalk, chopped, white part only
  • 1 clove inch of ginger root, peeled and chopped
  • 1/4 cup brown sugar
  • 1/2 cup green onions, chopped
  • 1 cup sweet maui onion, chopped
  • 1 teaspoon sambal oelek (an indonesian-inspired chili sauce, available in the specialty section of your supermarket or at asian markets)
  • 1/4 cup orange juice, fresh squeezed
  • 1/2 cup hoisin (a chinese dipping sauce, available in the specialty section of your supermarket or at asian markets)
  • 2 tablespoon lime juice
  • 1 cup adzuki beans
  • 4 cup chicken stock
  • 2 cup large celery ribs, diced
  • 2 cup large carrots, diced
  • 1 cup large onion, diced
  • 1 sprig thyme
  • 1 sprig bay leaf
  • 2 clove garlic
For rice:
  • 1/2 cup sake
  • 1 cup soy
  • 2 clove garlic
  • 1 clove lemongrass stalk, chopped, white part only
  • 1 clove inch of ginger root, peeled and chopped
  • 1/4 cup brown sugar
  • 1/2 cup green onions, chopped
  • 1 cup sweet maui onion, chopped
  • 1 teaspoon sambal oelek (an indonesian-inspired chili sauce, available in the specialty section of your supermarket or at asian markets)
  • 1/4 cup orange juice, fresh squeezed
  • 1/2 cup hoisin (a chinese dipping sauce, available in the specialty section of your supermarket or at asian markets)
  • 2 tablespoon lime juice
  • 1 cup adzuki beans
  • 4 cup chicken stock
  • 2 cup large celery ribs, diced
  • 2 cup large carrots, diced
  • 1 cup large onion, diced
  • 1 sprig thyme
  • 1 sprig bay leaf
  • 2 clove garlic
  • 1 cup jasmine rice
  • 2 cup water
  • 1 can coconut milk
  • 1 can inch piece of ginger, diced
  • 1 stalk lemongrass, smashed and diced
For garnish:
  • 1/2 cup sake
  • 1 cup soy
  • 2 clove garlic
  • 1 clove lemongrass stalk, chopped, white part only
  • 1 clove inch of ginger root, peeled and chopped
  • 1/4 cup brown sugar
  • 1/2 cup green onions, chopped
  • 1 cup sweet maui onion, chopped
  • 1 teaspoon sambal oelek (an indonesian-inspired chili sauce, available in the specialty section of your supermarket or at asian markets)
  • 1/4 cup orange juice, fresh squeezed
  • 1/2 cup hoisin (a chinese dipping sauce, available in the specialty section of your supermarket or at asian markets)
  • 2 tablespoon lime juice
  • 1 cup adzuki beans
  • 4 cup chicken stock
  • 2 cup large celery ribs, diced
  • 2 cup large carrots, diced
  • 1 cup large onion, diced
  • 1 sprig thyme
  • 1 sprig bay leaf
  • 2 clove garlic
  • 1 cup jasmine rice
  • 2 cup water
  • 1 can coconut milk
  • 1 can inch piece of ginger, diced
  • 1 stalk lemongrass, smashed and diced
  • 1/4 cup whole mint leaves
  • 1/4 cup whole cilantro leaves

Preparation

Baking Directions:

For ribs:In a bowl, combine all ingredients, except the sake and the ribs.

Set aside.

Roll each short rib lengthwise into a ball and tie with butcher’s twine.

Lightly flour and season them.

Use very little, if any, salt when seasoning since there is soy in the braising liquid.

  Heat a large Dutch oven over medium heat.

When it’s hot, add the vegetable oil.

When the oil is hot, add the short ribs and brown on all sides.

Once they are browned, deglaze the pot with the sake.

  Add the combined ingredients in the bowl.

Cover and braise for 3-4 hours in 300-degree oven.

They should feel tender to the touch.

When removed from the oven, let rest in braising liquid for 30 minutes.

Ladle the fat off the top of the braising liquid and reduce the liquid for the sauce on the plate.

For beans:Put 2 tablespoons of vegetable oil in a pot.

Add the onions, carrots, celery and garlic and lightly sauté.

Add the beans, thyme, bay leaf, salt and pepper.

Add chicken stock and cook until beans are tender, over low heat.

  Remove the large chunks of diced onions, carrots, celery.

In addition, remove the thyme and bay leaf before service.

Beans may be made in advance and reheated with a little chicken stock just before serving.

For rice:Put the rice, ginger, lemongrass, salt and pepper, water and coconut milk in a pot.

Cook until the rice is done.

  Remove the large chunks of ginger and lemongrass before service.

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