The Meat Club Cookbook by Gemma DePalma & Kristina Fuller & Gemma DePalma & Leslie Jonath

Author:Gemma DePalma & Kristina Fuller & Gemma DePalma & Leslie Jonath
Language: eng
Format: epub
Publisher: Chronicle Books LLC
Published: 2006-02-19T16:00:00+00:00

1. Using a sharp knife, score the ribs on both sides. In a large bowl, mix the scallions with the sugar, vinegar, sesame oil, garlic, and sesame salt. Add the short ribs and toss to coat evenly. Cover and refrigerate for at least 2 hours or overnight.

2. Scrape the marinade off the meat and reserve. Heat the vegetable oil over medium heat in a large enameled cast-iron casserole. Add half of the short ribs, brown about 5 minutes per side, and transfer the browned ribs to a plate. Repeat with the remaining ribs, adjusting the heat as necessary if the juices on the bottom of the casserole get too dark.

3. Add the carrots and pears to the casserole and cook for 3 minutes, stirring frequently. Return the ribs to the casserole. Add the water, soy sauce, chili sauce, and reserved marinade and bring to a boil, skimming fat as necessary. Cover the casserole and simmer over low heat until the ribs are tender, about 1½ hours.

4. Using a slotted spoon, transfer the ribs, vegetables, and pears to a bowl and cover to keep warm. Simmer the sauce in the casserole over medium heat until thickened and richly flavored, about 20 minutes. Return the ribs, carrots, and pears to the sauce and simmer until warmed through. Serve the ribs in large shallow bowls and garnish with the sesame seeds.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.