Beef Goes Global
I can’t believe it’s been a year since I added a post with ribs as the focus… whaaat? I guess I just needed Joyce Parslow to remind me of how good they can be. This recipe from her is a simple and delicious addition to REThink Beef!
Braising is one of the simplest ways to make a truly impressive meal. For this recipe Shank, Blade or Cross Rib are a great substitute for Short Ribs if you like.
- 3 lb (1.5 kg) Beef Simmering Short Ribs (chunky cut, about 5), Simmering Steak or Stewing Beef such as Shank
- Salt and freshly ground pepper
- 3 tbsp sesame oil, divided
- 1 whole head of garlic, separated into cloves and peeled
- ½ cup soy sauce
- ¼ cup packed brown sugar
- 3 tbsp minced fresh gingerroot
- ½ cup coarsely chopped green onions
- 2 tbsp rice vinegar or cider vinegar
- 2 cups water
- 1 tbsp cornstarch mixed with 1 tbsp cold water
- 5 baby Bok Choy, halved lengthwise
- Toasted sesame seeds and/or broken cashews for garnish (optional)
- Steamed rice
- Trim fat from meat. Season all over with salt and freshly ground pepper. Heat 2 tbsp oil over medium-high heat in Dutch oven or large heavy pot; add beef and brown all over.
- Combine garlic, soy sauce, brown sugar, gingerroot, onion, vinegar and water in 4 cup bowl. Pour over beef; bring to a boil. Cover and transfer to 325°F (160°C) oven; cook for 1-1/2 to 2 hours, until meat is fork-tender.
- Bok Choy: Heat remaining 1 tbsp sesame oil in large skillet over medium-high heat; add bok choy and sauté for 2 to 3 minutes, flipping occasionally. Add HALF of the cooking sauce and stir in HALF of the cornstarch mixture; cover and cook until simmering and sauce thickens slightly, about 3 minutes, stirring occasionally. Garnish with sesame seeds or cashews.
- To serve, remove beef to platter; keep warm. Stir in remaining cornstarch mixture into remaining cooking sauce; heat over high heat for 2 to 3 minutes, until bubbling and thickened slightly; spoon over beef. Portion beef and bok choy onto plates, along with steamed rice or noodles if desired.