Beef Short Ribs with Daikon Radish and Shiitake Recipe
Ingredients
| Extra virgin olive oil | 3 Tablespoon | |
| 3 pounds short ribs, trimmed of excess fat | ||
| Coarse sea salt or kosher salt and freshly ground black pepper | ||
| 2 large red onions, peeled and cut into 1-inch cubes | ||
| Ginger root piece | 1 , finely grated | |
| 1/2 pound shiitake mushrooms, cut into 1/2-inch-thick slices | ||
| 2 star anise pods | ||
| 1 1/2 teaspoons ground Szechuan peppercorns | ||
| Cardamom | 1/2 Teaspoon | |
| 2 cups beef stock or low-sodium canned beef broth | ||
| 2 tablespoons fermented hot black bean paste | ||
| Dark soy sauce | 1 Tablespoon | |
| 2 pounds daikon radish, peeled, trimmed, and cut into 1/2-inch-thick slices | ||
| Scallions | 1 Bunch (100gm), trimmed | |
| Garlic | 1 Clove (5gm), peeled, finely chopped | |
| 6 sprigs fresh cilantro, leaves only | ||
Directions
1. Center a rack in the oven and preheat the oven to 275ºF.
2. In a medium cast-iron pot or Dutch oven over high heat, warm 2 tablespoons of the olive oil. Season the short ribs with salt and pepper and sear until golden brown on all sides, 15 to 20 minutes. Remove the short ribs and pour off all but 2 tablespoons of the fat from the pot.
3. Add the onions, gingerroot, and mushrooms and saute, stirring, until the vegetables are softened, 5 to 6 minutes. Add the star anise, Szechuan pepper, and cardamom and cook, stirring, for 1 minute. Stir in the beef stock, bean paste, and soy sauce. Add the daikon radish and return the short ribs to the pot. Bring to a simmer.
4. Cover the pot and transfer it to the oven. Braise for 4 hours, or until the meat is very tender, checking the short ribs occasionally and spooning off any excess fat that rises to the surface. If the sauce is too thin or is not flavored intensely enough, ladle most of it off into another pot and simmer it until it thickens and intensifies. Then add it back to the first pot.
5. To serve: In a medium skillet over medium heat, warm the remaining 1 tablespoon olive oil. Add the scallions and garlic and cook until softened, 1 to 2 minutes. Sprinkle the scallion mixture and cilantro leaves over the short ribs. Serve with Cucumber-Radish Remoulade.
2. In a medium cast-iron pot or Dutch oven over high heat, warm 2 tablespoons of the olive oil. Season the short ribs with salt and pepper and sear until golden brown on all sides, 15 to 20 minutes. Remove the short ribs and pour off all but 2 tablespoons of the fat from the pot.
3. Add the onions, gingerroot, and mushrooms and saute, stirring, until the vegetables are softened, 5 to 6 minutes. Add the star anise, Szechuan pepper, and cardamom and cook, stirring, for 1 minute. Stir in the beef stock, bean paste, and soy sauce. Add the daikon radish and return the short ribs to the pot. Bring to a simmer.
4. Cover the pot and transfer it to the oven. Braise for 4 hours, or until the meat is very tender, checking the short ribs occasionally and spooning off any excess fat that rises to the surface. If the sauce is too thin or is not flavored intensely enough, ladle most of it off into another pot and simmer it until it thickens and intensifies. Then add it back to the first pot.
5. To serve: In a medium skillet over medium heat, warm the remaining 1 tablespoon olive oil. Add the scallions and garlic and cook until softened, 1 to 2 minutes. Sprinkle the scallion mixture and cilantro leaves over the short ribs. Serve with Cucumber-Radish Remoulade.
Chef
