Tuesday, November 22, 2005

Braised Short Ribs, Part II

OH MAN! I rock. My short ribs from last night were so good. I'll try to write down most of the recipe so I can remember how I made it.

The solids:
  • 3 lbs short rib (12 pieces in a pack)
  • 3 medium potatoes, cut into large chunks (maybe 6 chunks per potato?)
  • 2 medium onions, cut into 1" or bigger chunks
  • 2 medium carrots, cut into 1" pieces
  • 5-6 cloves garlic, crushed
  • 5-6 large slices of ginger (each slice about 1mm by 1 inch by 1.5 inches?)

The liquids:
  • 1/2 cup soy sauce
  • 1/2 cup + 2 tablespoons mirin (I basically overflowed the 1/2 cup measure)
  • 2 tsp sesame oil
  • 1 tbs corn syrup
  • 4 cubes frozen chicken broth (I'd guess this was around... 1/2 cup?)
I actually went over on the soy sauce and mirin, but later decided the broth was too strong (great with rice though), so it could use less, so I've written down how much I think I should use next time.

I followed the same process as last time, except this time, I didn't add any additional liquids and just after bringing it up to a boil, I covered it and put it in the oven at 300 degrees for two hours, then lowered the heat to 210 for another hour. The reason was that it was perfect after two hours and I was worried about it losing too much of the texture if I left it on that high for that long, and Seppo didn't get home from work for another hour after that.

Every half hour, I tossed the contents around so that the braising liquid could get into contact with each piece of meat and potato.

Next time I try this, I think I'm going to try searing the meat in the pan first, rather than going through a boiling step. I'm also going to try dropping in some peppercorns.

This was a relatively easy-to-make, inexpensive dish, given the quantities of meat we end up with, so it might make regular rotation in our house.


Blogger ei-nyung said...

Note to self: searing meat instead of a short boil made it too greasy. Better to boil next time.

12:09 PM  

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