Half the Sugar, All the Love by Jennifer Tyler Lee Anisha Patel

Author:Jennifer Tyler Lee, Anisha Patel
Language: eng
Format: epub
Publisher: Workman Publishing
Published: 2019-11-04T20:38:41+00:00

Nutrition Information (1 serving): Calories: 424 | Added sugar: ¾ teaspoon or 3g | Carbohydrates: 53g | Sodium: 520mg | Saturated fat: 4% of calories or 2g | Fiber: 3g | Protein: 27g

Pineapple Teriyaki Short Ribs

Ours = ¾ teaspoon

Theirs = 6½ teaspoons

This recipe for braised Asian-style short ribs comes together faster if you have a batch of Pineapple Teriyaki Glaze ready to go. Use it to replace the ingredients you combine with the broth in Step 1. It’s best to cook the ribs one day ahead and refrigerate them, which allows you to remove the fat more easily, making the stew not only healthier but tastier. We like to make these in a slow cooker for ease, but they are just as delicious prepared in the oven. Serve with rice or over a pile of mashed potatoes (even better if they’re flavored with wasabi!) and sautéed bok choy or Chinese broccoli.

Ingredients

½ cup plus 2 tablespoons low-sodium soy sauce

½ cup sake

½ cup finely chopped fresh pineapple or drained crushed pineapple (canned in juice)

2½ tablespoons packed light brown sugar

2 teaspoons chopped garlic

½ teaspoon peeled and finely grated fresh ginger

4 cups low-sodium beef broth

2 tablespoons vegetable oil

2½ pounds boneless or 3½ pounds bone-in beef short ribs, fat trimmed

½ teaspoon kosher salt

2 cups carrot wedges or large chunks

2 cups onion chunks (about 1½ large peeled onions)

Thinly sliced green onion or chopped fresh cilantro, for garnish

Togarashi spice, for garnish (optional; see Note)

Serves 10

1 Combine the soy sauce, sake, pineapple, brown sugar, garlic, ginger, and broth in a slow cooker and mix until the sugar is dissolved.

2 Heat a skillet over medium-high heat. When the pan is hot, add the oil and heat until hot but not smoking. Swirl to coat the pan. Season the short ribs with salt, then add to the pan and brown on all sides, about 2 minutes per side.

3 Place the seared meat in the slow cooker. Top with the carrots and onion. Cover and cook until the meat is tender, on high heat for 4 to 5 hours or on low heat for 8 to 10 hours.

4 Using a large spoon, scoop off the clear fat from the top of the stew and discard it.

5 Remove the short ribs from the slow cooker and discard the bones, if using bone-in ribs, then pull the meat apart into bite-size chunks. Set aside.

6 Using a fine-mesh strainer set over a large pot, strain the broth (discard the carrots and onions). Add the meat to the broth and reheat on low heat until warmed through, 5 minutes.

7 Serve the meat garnished with the green onion and togarashi spice, if using.

Note: Togarashi is a seven-spice blend commonly used in Japan. It can be used to top soups and rice or as a seasoning for grilling meats. It can be found in most well-stocked grocery stores or online.

Variation: To make the short ribs in the oven, preheat the oven to 300°F. After seasoning with salt, sear the meat in a Dutch oven, then remove the meat to a plate and drain the oil.

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