Cook & Freeze by Dana Jacobi

Author:Dana Jacobi
Language: eng
Format: epub
Publisher: Rodale
Published: 2010-03-18T04:00:00+00:00

sake-soy short ribs

When cold weather or life’s events call for serious comfort, I make these Asian-flavored short ribs. Serving their meltingly soft meat off the bone lets you remove much of its fat. Make sure to skim the intensely flavorful cooking liquid carefully to further reduce the fat in this rich dish.

• freeze for up to 3 months

• feeds a crowd

Makes 6 to 8 servings

1 tablespoon canola oil

4 ½-5 pounds meaty beef short ribs, cut into 3-4-inch pieces, well trimmed

4 shallots, sliced

5 large garlic cloves, chopped

5 whole star anise

4 dried red chile peppers

4 (3-inch) cinnamon sticks

1 piece (2 inches) fresh ginger, peeled and cut into ¼-inch slices

1 ½ cups sake

1/3 cup tamari or reduced-sodium soy sauce

2 tablespoons firmly packed brown sugar

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