| Cuisine: Oriental | Type: Main Course | Serves: 4 |
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Source:
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Kitchen Stories |
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Attributes:
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Comments:
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We had trouble finding a Daikon radish, so left it out. But, I think you could substitute a parsnip, maybe a carrot or even celery root. |
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Serving Suggestions:
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Ingredients:
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2/3 cup store-bought teriyaki sauce 1-1/2 pounds beef short ribs 4 cloves garlic 1-2/3 cup beef stock 1 white or red onion 10 small button mushrooms 1 good-sized Yukon gold potato 7 oz. Daikon radish 1-1/2 tbs. butter 14 oz. of fresh baby spinach Salt and freshly ground black pepper Canola oil for frying |
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Instructions:
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1. Preheat the oven to 300°F. 2. Peel and thinly slice the garlic. Season the short ribs on both sides with salt and pepper. Heat oil in a Dutch oven that will hold the ribs and that has a lid over medium-high heat and sear the ribs on both sides. Add the garlic and stir around. 3. Add the teriyaki sauce and beef stock to the pot with the ribs. Cover and turn the heat to medium-low and let simmer for 10 minutes. Transfer the pot to the preheated oven and braise for 2 to 2-1/2 hours, turning the ribs occasionally. The time will depend upon the size and quality of the ribs. The meat should be very tender and tear easily with a fork. There should still be some braising liquid left. 4. About 30 minutes before the ribs are to be done, cut the onion into rings and halve the mushrooms. Peel the potato and the radish and cut into bite-sized pieces. Add the potato and radish to a pot of simmering salted water and blanch for 5 minutes. Drain well. 5. Add some oil to a frying pan over medium heat. When hot, add the drained potatoes and radish as well as the mushrooms and onion. Add the butter and cook. Stir occasionally. You want to see the veggies start to brown and caramelize. 6. Remove the ribs from the oven. Add a ladle or two of braising liquid to the veggies and continue to cook for a while. Add the spinach and cook to wilt it. Add more braising liquid if you want, but don't make the vegetable mix too watery. 7. Spoon some of the veggies onto the bottom of a warmed plate and top with a rib. Drizzle a bit more braising liquid on top if you want. |
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2018-12-04