i am enjoying reading all the recipes and ideas about braising. i thought i'd share a recipe that i got from a cookbook that i gave to my boyfriend's parents last christmas. i can't remember the name of the cookbook, but it was a NY city restaurant cookbook with recipes from many NY high profile restaurants. and, because i was giving the cookbook away, i didn't have enough time to fully write out the recipe, so sorry for the abbreviations. i did some researching online, and i think the recipe is from Michael Tong of Shun Lee Palace. anytime i make short ribs, i usually make this recipe, chill it overnight, remove the fat the next day and heat it up again. it's really fantastic. also, this dish will be sweet, though, i don't usually add as much sugar as the recipe calls for. i kind of eyeball it (if i had to guess, i usually just add 1/2 cup to 1 cup).
Rock Candy-Ginger Short Ribs
3 lbs beef short ribs bone in
salt and pepper
1/3 cup flour
2 tbsp peanut oil
1/3 cup dark soy sauce
1/3 cup light soy
2 cups shao hsing chinese wine or dry sherry
1 1/4 cups sugar
1 piece star anise
1 cinnamon stick, broken in half
1 tsp peppercorns
4 slices fresh ginger, 1/8" thick
2 whole scallions
-dry meat, dust with flour, s&p
-4 qt casserole, sear meat (more than one batch)
-add soys, wine, sugar star anise, cinnamon, peppercorns, ginger and scallions,
bring to simmer and stir in 8 cups water
-bring to fast boil, lower heat to medium, cover pan, allow everything to cook for 2.5 hours
-check from time to time to make sure that there is still enough liquid in the pot.
-transfer meat from pan to a serving platter, try to keep bones attached
-pour sauce into a bowl though a strainer (discard solids), return to casserole
-cook until it has reduced to about 1.5 cups and is syrupy.
Braising
in Shopping and Cooking
Posted
hi! this is my first post!
i am enjoying reading all the recipes and ideas about braising. i thought i'd share a recipe that i got from a cookbook that i gave to my boyfriend's parents last christmas. i can't remember the name of the cookbook, but it was a NY city restaurant cookbook with recipes from many NY high profile restaurants. and, because i was giving the cookbook away, i didn't have enough time to fully write out the recipe, so sorry for the abbreviations. i did some researching online, and i think the recipe is from Michael Tong of Shun Lee Palace. anytime i make short ribs, i usually make this recipe, chill it overnight, remove the fat the next day and heat it up again. it's really fantastic. also, this dish will be sweet, though, i don't usually add as much sugar as the recipe calls for. i kind of eyeball it (if i had to guess, i usually just add 1/2 cup to 1 cup).
Rock Candy-Ginger Short Ribs
3 lbs beef short ribs bone in
salt and pepper
1/3 cup flour
2 tbsp peanut oil
1/3 cup dark soy sauce
1/3 cup light soy
2 cups shao hsing chinese wine or dry sherry
1 1/4 cups sugar
1 piece star anise
1 cinnamon stick, broken in half
1 tsp peppercorns
4 slices fresh ginger, 1/8" thick
2 whole scallions
-dry meat, dust with flour, s&p
-4 qt casserole, sear meat (more than one batch)
-add soys, wine, sugar star anise, cinnamon, peppercorns, ginger and scallions,
bring to simmer and stir in 8 cups water
-bring to fast boil, lower heat to medium, cover pan, allow everything to cook for 2.5 hours
-check from time to time to make sure that there is still enough liquid in the pot.
-transfer meat from pan to a serving platter, try to keep bones attached
-pour sauce into a bowl though a strainer (discard solids), return to casserole
-cook until it has reduced to about 1.5 cups and is syrupy.
-pour sauce over meat