Red Cooked Beef Short Ribs With Daikon Food

RED-COOKED BEEF SHORT RIBS WITH DAIKON

Steps:

• Put meat in a medium saucepan, cover with cold water and bring to a boil over high heat. Reduce heat and simmer 2 to 3 minutes, skimming off any foam. Drain meat in colander, discarding liquid.
• Transfer meat to medium bowl and season lightly with salt. Add soy sauce, wine, ginger, garlic, cinnamon, star anise, Sichuan peppercorns, orange peel and chiles. Mix to coat and marinate 15 minutes.
• Put 1 tablespoon vegetable oil in a wok or skillet over medium-high heat. When oil is hot, add sugar and stir until beginning to brown, about 1 minute. Add marinated meat and stir-fry 2 minutes. Add 2 cups water and bring to boil. Cover, reduce heat and simmer until meat is tender, 40 minutes to an hour, adding water occasionally to keep meat barely covered.
• To prevent meat from overcooking, remove and set aside, then bring remaining cooking liquid to a rapid simmer over high heat and reduce to intensify color and flavor. (Or thicken sauce with potato starch.) Return meat to wok and coat with reduced sauce.
• Meanwhile, heat 1 tablespoon vegetable oil in a separate pan over medium-high heat. Add daikon, season with salt and pepper, and stir-fry until crisp-tender, about 2 minutes.
• Put beef in a serving dish and arrange daikon on a platter. Drizzle both with sesame oil and garnish with cilantro sprigs and scallions.

RED-COOKED BEEF SHORT RIBS WITH DAIKON

Steps:

• Put meat in a medium saucepan, cover with cold water and bring to a boil over high heat. Reduce heat and simmer 2 to 3 minutes, skimming off any foam. Drain meat in colander, discarding liquid. 2.Transfer meat to medium bowl and season lightly with salt. Add soy sauce, wine, ginger, garlic, cinnamon, star anise, Sichuan peppercorns, orange peel and chiles. Mix to coat and marinate 15 minutes.3.Put 1 tablespoon vegetable oil in a wok or skillet over medium-high heat. When oil is hot, add sugar and stir until beginning to brown, about 1 minute. Add marinated meat and stir-fry 2 minutes. Add 2 cups water and bring to boil. Cover, reduce heat and simmer until meat is tender, 40 minutes to an hour, adding water occasionally to keep meat barely covered.4.To prevent meat from overcooking, remove and set aside, then bring remaining cooking liquid to a rapid simmer over high heat and reduce to intensify color and flavor. (Or thicken sauce with potato starch.) Return meat to wok and coat with reduced sauce.5.Meanwhile, heat 1 tablespoon vegetable oil in a separate pan over medium-high heat. Add daikon, season with salt and pepper, and stir-fry until crisp-tender, about 2 minutes.6.Put beef in a serving dish and arrange daikon on a platter. Drizzle both with sesame oil and garnish with cilantro sprigs and scallions.

RED HOT RIBS

Steps:

• Generously season rib pieces on all sides with seasoned salt, granulated garlic, and salt and pepper to taste, and rub with Worcestershire sauce and then with olive oil.
• Seal into a Ziploc plastic bag, and marinate in refrigerator at least overnight and preferably 2 nights, turning and kneading regularly.
• Spray a 9"x13"x2" (or larger) casserole with nonstick spray, and preheat oven to 425 degrees F.
• Heat olive oil in a large skillet over medium-high heat, brown ribs well on all sides.
• Drain them, transfer them to the casserole meaty side down, and set them aside.
• Drain excess fat from pan or add more olive oil as needed to total about 2 Tbsp.
• Reduce heat to medium, and add sliced onions.
• Stir to coat with oil, and saute until onions begin to soften.
• Add minced garlic, and continue to saute for another 3-4 minutes.
• While onions cook, combine all remaining ingredients in a medium bowl, and whisk until smooth, and adjust seasonings, lemon juice, and vinegar to taste.
• Stir into the skillet with the onions, and continue cooking until the mixture boils.
• Spread the onion mixture over the ribs, moving the ribs around so some goes underneath.
• Cover with aluminum foil, place in the oven, and immediately reduce the oven temperature to 350 degrees F.
• Bake, covered, for 1 hour, remove foil, turn ribs meaty side up, pushing them back under the onions, and bake for 1 hour longer.
• Transfer ribs to a serving platter, leaving as much sauce as possible in the casserole, and tent ribs with foil.
• Let the sauce sit for a couple minutes, then blot the surface with paper towels to remove as much grease as possible.
• Taste, and adjust tartness and seasonings to taste.
• Spoon the sauce over the ribs, and serve immediately.
• If desired, remove leftover meat from bones, and save with sauce for use in barbecue sandwiches.
• Serve with Cabbage and Daikon Slaw.

GRILLED CHILE-LEMONGRASS SHORT RIBS WITH PICKLED DAIKON RECIPE

Steps:

• Purée chiles, lemongrass, ginger, garlic, brown sugar, sesame oil, ¼ cup vegetable oil, and 3 Tbsp. vinegar in a blender or food processor until smooth. Place ribs in a glass baking dish; season generously with salt on both sides. Pour chile paste over and turn ribs to coat. Let sit at room temperature at least 15 minutes and up to 1 hour.
• Prepare a grill for high heat; oil grate. Remove ribs from dish and grill until lightly charred and crisp around the edges, about 2 minutes per side. Transfer to a platter and let rest 5 minutes.
• While the ribs are resting, combine daikon, a pinch of salt, and remaining 2 Tbsp. vinegar in a medium bowl and toss, massaging with your hands until slightly softened.
• To serve, scatter daikon over ribs, leaving any liquid in bowl.

REALLY GREAT BEEF SHORT RIBS

Steps:

• In a small bowl combine paprika, chili powder, brown sugar, cumin, dry mustard and salt.
• Rub into ribs all over to coat well (I would use plastic gloves for this).
• Cover and marinate in the fridge for a minimum of 8 hours or overnight.
• Heat oil in large Dutch oven or roasting pan.
• Brown ribs well on all sides (this will probably take approximately 15-20 minutes).
• Remove from pan; set aside in a bowl.
• Discard all but a couple of tablespoons of fat from pot.
• Add onions and garlic to pan.
• Cook for 5 minutes or until translucent.
• Add in 2-3 cups barbecue sauce, beer or wine, soy sauce, brown sugar, Worcestershire sauce, vinegar, Dijon mustard and chipotles (if using) mix to combine and bring to a boil.
• Place the browned ribs in sauce.
• Cover ribs tightly with heavy-duty foil (make a couple of holes in the foil to allow steam to escape) if your roaster has a lid, then just cover with the lid.
• Bake ribs in a 325°F oven for about 2-1/2- 3 hours or until very tender.