Wednesday, October 13, 2010

Soy Braised Short Ribs Korean

You can look up the recipe from Food and Wine from the year 2000. Prepared the orginal way and very nice although the next time will replace the Asian pear, chestnuts and Daikon with onions and mushrooms and more carrots..served with rice...cooked in oven and sauce reduced on stovetop...used more short ribs than called for to serve 5...not a piece of meat leftover...really great recipe..reminds me of the Braised Chicken with soy and star anise that I learned to cook in China a little over 20 years ago in a four week cooking class. So, if you want a wonderful recipe that's easy to prepare try this recipe by Anya von Bremzen...I also made the diakon and carrot salad not measuring using the same ingredients..wonderful with the short ribs

And Sassy...still up to the same thing....this past week has been busy chasing those creatures around the house..not sure if they are all outside at the moment..but at least she is out..hunting, hunting...