(Last week we announced that we would be awarding nineteen Honorable Mentions in our Braising Contest. All of these entrants will be receiving an Apartment Therapy T-Shirt. Over the next week or so we will now try to methodically and swiftly present them all to you with all the winning photos and recipes. Another cold week here in NYC: braise on!)
Guido's Korean-Style Short Ribs Best Use of the Blog
This recipe had us drooling. Guido says: I made braised short ribs with a Korean influence, from "The Complete Meat Cookbook" (from a link you put up last week from the Washington Times.) It is a super gingery, delicious take on the short rib braise. Instead of wine or Belgian ale, you use a broth of diluted soy sauce, garlic, onion, rice wine, brown sugar and ginger. The leftover braising liquid was fantastic the next day as the cooking medium for baby bok choy and seitan over brown rice.
She gave good details on her ingredients: I used Hardwick organic grass fed beef, not cut in the Korean short rib style. It fell off the bone in the process...
And how did she cook them? I braised that bad boy for TWO HOURS. Then dried the meat off, put it on a rack and crisped the edges up in the oven. This is a technique I really love with a braise - brown, braise, crisp-up in a HOT oven.
I added a little temple orange juice along with the sesame oil on the way in to the oven; I had just eaten an orange and the smell was right.
Go to The Washington Times
for the recipe!