Family-Style Meals at the Hali’Imaile General Store by Beverly Gannon

Author:Beverly Gannon [Gannon, Beverly]
Language: eng
Format: epub
ISBN: 978-1-60774-142-8
Publisher: Ten Speed Press
Published: 2011-11-22T16:00:00+00:00

leftovers? Fill an omelet with chili, top with sour cream, cheese, onions, and cilantro. Serve chili over spinach enchiladas. Make chili wontons. Last but not least, freeze the chili in small containers for a quick meal.

Hoisin-Marinated Short Ribs and Wasabi Mashed Potatoes

hoisin-marinated short ribs and wasabi mashed potatoes

A few years ago, as beef prices started to climb, I started looking at cuts other than fillets, rib-eyes, and New York steaks. And as I started working for Hawaiian Airlines, I realized I needed cuts of meat that could be cooked ahead and reheated. Since I love braised meats—they’re second only to a great steak—I went directly to short ribs. Of course I wanted an Asian flavor in my short ribs and the robust flavor you get when you braise with a good beef stock.

Serves 6

SHORT RIBS

6 pounds boneless beef short ribs, cut into 6-ounce portions

Salt

Freshly ground black pepper

2 tablespoons Chinese Five-Spice Powder

4 tablespoons oil

1½ cups chopped onions

1 tablespoon finely minced fresh ginger

4 cloves garlic, finely minced

2 stalks lemongrass, coarsely chopped

¼ cup firmly packed brown sugar

12 cups beef stock

1 cup hoisin sauce (Chinese sweet spicy sauce)

1 cup sliced green onions, for garnish

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