Short Rib And Vegetable Stew
Serves: 3
Citlalli Gibson
1 January 1970
Based on User reviews:
49
Spice
43
Sweetness
38
Sourness
45
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
8 cups
Water (cold plus 4 cups)450 g
Potatoes (boiling)4 large
Carrot (sliced 1/2 inch thick)1 cup
Soy Sauce1 large
Onion (cut into 1-inch wedges)Directions:
1
Cover short ribs with cold water and soak, chilled, at least 2 hours
2
Drain ribs and transfer to an 8-to 10-quart heavy pot with cold water (8 cups)
3
Simmer ribs, partially covered, skimming any foam, 2 hours
4
Chill ribs in liquid (covered once cool) until fat solidifies, about 4 hours
5
Meanwhile, soak mushrooms in hot water (4 cups), turning occasionally, until softened, about 1 hour
6
Squeeze excess liquid from mushrooms and reserve 2 cups soaking liquid; cut off and discard mushroom stems, then halve caps
7
Discard fat from ribs and return to a simmer
8
Peel potatoes and cut into 1-inch pieces, then add to ribs with radish, carrots, garlic, dates (if using), soy sauce, fish sauce, molasses, red-pepper paste, mushrooms, reserved mushroom-soaking liquid, and water (if necessary) to barely cover meat and vegetables with liquid
9
Simmer, partially covered, stirring occasionally, 30 minutes
10
Stir in onion and scallions and simmer, covered, stirring occasionally, until meat is very tender and vegetables are tender, 15 to 20 minutes
11
Skim off any fat, then stir in sesame oil
12
Stir before serving and serve additional red-pepper paste on the side
13
Cover short ribs with cold water and soak, chilled, at least 2 hours
14
Drain ribs and transfer to an 8-to 10-quart heavy pot with cold water (8 cups)
15
Simmer ribs, partially covered, skimming any foam, 2 hours
16
Chill ribs in liquid (covered once cool) until fat solidifies, about 4 hours
17
Meanwhile, soak mushrooms in hot water (4 cups), turning occasionally, until softened, about 1 hour
18
Squeeze excess liquid from mushrooms and reserve 2 cups soaking liquid; cut off and discard mushroom stems, then halve caps
19
Discard fat from ribs and return to a simmer
20
Peel potatoes and cut into 1-inch pieces, then add to ribs with radish, carrots, garlic, dates (if using), soy sauce, fish sauce, molasses, red-pepper paste, mushrooms, reserved mushroom-soaking liquid, and water (if necessary) to barely cover meat and vegetables with liquid
21
Simmer, partially covered, stirring occasionally, 30 minutes
22
Stir in onion and scallions and simmer, covered, stirring occasionally, until meat is very tender and vegetables are tender, 15 to 20 minutes
23
Skim off any fat, then stir in sesame oil
24
Stir before serving and serve additional red-pepper paste on the side