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Home >> Beef Recipes

BRAISED BEEF RIBS WITH NUTS

INGREDIENTS :

960g beef ribs, 6 pears, 80g gingko, 160g chestnuts, 90g dried shiitake mushrooms, 120g daikon radish, 90g baby carrots, 1 onion, 6 dried red dates, 2 cloves of garlic, 1T pine nuts, 4T oil, 1T salt, 4 cups of water.


SEASONINGS:
(1) 1t honey, 1t chonju, some ground black pepper.
(2) 2T soy sauce, 1t honey, 1T grain syrup, 1T chonju (i.e. rice wine), 1T sesame powder, 1t sesame oil, some ground white pepper.

PREPARATION :

1. Rinse dried shiitake mushrooms; Soak in 2 cups of water till soft.
2. Wipe clean beef ribs with damp kitchen paper; Blanch in boiling water for 30 seconds; Lift the beef ribs up immediately and rinse in cold running water till cool; Pat-dry with kitchen paper; Cut into pieces; Marinate in seasoning (1) till ready to use.
3. Crack gingko with nutcracker; Soak in water with 1T salt for till soft.
4. Pre-heat an oven to 218 degree celsius.
5. Lift the gingko from the step 3 up; Heat a non-stick skillet with 1T oil over a medium heat; Add the nuts; Stir-fry over a medium heat till fragrant (around 20 minutes); Turn off the heat; Transfer to a brown paper bag; Rub the bag with the nuts between the palms to peel; Core; Blanch in boiling water for 30 seconds; Lift the gingko up immediately and rinse in cold running water till cool; Drain.
6. Use the tip of a sharp paring knife to score an X on the flat side of chestnuts; Place scored chestnuts on a baking sheet; Put into the oven and roast for 15 minutes; Remove the chestnuts from the oven immediately; Transfer to aluminum paper to keep the heat; Peel the shell and remove the papery skin (important not to let the chestnuts cool as the inner skin can stiffen and thus be difficult to remove).
7. Rinse red dates; Pit.
8. Peel, rinse and cut off both ends of a daikon radish; Cut into cubes.
9. Scrape off any dirt on baby carrots with a knife; Rinse and drain.
10. Lift the dried shiitake mushrooms from the step 1 up; Squeeze out any excess water; Trim off the stems; Strain the soaking water through a sieve to a bowl.
11. Peel, rinse and cut garlic into slices.
12. Peel, rinse and cut an onion into slices.
13. Fill a pot with water;
Bring to the boil over a high heat; Add the carrots and the radish; Cook over a high heat for 3 minutes; Turn off the heat; Lift the carrots and radish up; Drain.
14. Heat a non-stick skillet over a high heat; Add pine nuts; Stir-fry over a high heat till dry; Turn to a medium heat; Stir-fry till golden and fragrant with a crackling sound (around 7 minutes); Set the pine nuts aside.
15. Peel, rinse and hull pears; Add to a food processor; Process into smooth juice.
16. Add 1T oil to the non-stick skillet; Heat over a high heat; Turn to a low heat; Add the onion; Stir-fry over a low heat till fragrant; Set the onion aside.
17. Add 4T oil to the skillet; Heat over a high heat; Turn to a low heat; Add the garlic and the shiitake mushrooms from the step 10; Stir-fry over a low heat till fragrant; Add the beef ribs from the step 2; Turn to a high heat; Stir-fry over a high heat for 2 minutes; Pour 2 cups of water and the dried shiitake mushroom soaking water from the step 10 into the skillet; Bring to the boil over a high heat; Turn to a medium-low heat; Cook over a medium-low heat for 30 minutes; Add the gingko from the step 5, the chestnuts from the step 6, the red dates from the step 7, the pear juice from the step 15 and seasoning (2); Stir over a medium-low heat till mixed; Cook over a medium-low heat for another 30 minutes; Add the carrot and the radish from the step 13; Cook over a medium-low heat till roughly 1/2 cup of sauce left; Return the onion to the skillet; Cook over a medium-low heat for 5 minutes; Sprinkle with the pine nuts; Turn off the heat;
Arrange on serving plates; Serve hot.