[CH] Short Ribs Recipe Request
RisaG (radiorlg@home.com)
Tue, 27 Mar 2001 20:22:08 -0500
Someone requested a recipe to use up some buffalo short ribs and I found
this one in my files of already made recipes. I am not giving my adaptations
since I haven't made these in awhile. Use whatever chiles you wish. They are
not listed.
* Exported from MasterCook *
CHINESE SHORT RIB STEW WITH NOODLES
Recipe By : San Francisco Chronicle
Serving Size : 12 Preparation Time :0:00
Categories : Meat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 pounds beef short ribs -- cut into large
pieces
1 cup soy sauce
1 cup Chinese rice wine -- or dry sherry
4 quarts cold water
8 green onions -- trimmed and cut
into 2-inch lengths
3 cinnamon sticks
1 piece fresh ginger -- (2 inch) sliced
into coins
8 garlic cloves -- chopped
1 pkg fresh thick Asian-style noodles -- (3 oz) such as
udon
(3 to 14)
Garnish:
2 green onions -- sliced thinly on
the bias
Cilantro leaves
Chopped chiles
Place the short ribs in a large pot with the soy sauce, rice wine and water.
Bring to a simmer and skim the scum that comes to the top. Add the green
onions, cinnamon, ginger, and garlic. Return to a simmer and cook for 2 to 2
1/2 hours, skimming occasionally, until the meat is very tender and starts
to fall off the bone. Check occasionally to be sure the broth is simmering
steadily. If necessary, add water to keep the meat completely submerged in
liquid.
Strain the broth into a container and set aside. Discard the cinnamon sticks
and ginger but reserve the other vegetables. Let the meat cool slightly then
remove it from the bone. Cut the meat into 1/2-inch chunks, discarding fat
and gristle. Combine the meat and the reserved vegetables.
Taste the broth -- it should be quite strong and salty. Dilute it with water
until it's just a bit too salty for your taste (the noodles will soak up
some of the salt).
If you plan to freeze part of the recipe, see below.
Serves 12.
To serve immediately (for 4 servings): Cook 1 package of noodles according
to package directions. Combine 2 cups of the meat and 2 cups of the diluted
broth in a saucepan and bring to a simmer. Drain the noodles and stir them
into the meat and broth. Serve in deep bowls and garnish with green onions
and cilantro.
Freezing note: Divide the stew between 2 freezer containers (each containing
2 cups meat/vegetables and 2 cups of broth). To serve, defrost in the
refrigerator. Transfer to a saucepan and heat until simmering. Cook 1
package of noodles as in the recipe, and add to the stew. Garnish with green
onions, cilantro and chopped chiles.
PER SERVING: 455 calories, 22 g protein, 62 g carbohydrate, 9 g fat (4 g
saturated), 41 mg cholesterol, 1,995 mg sodium, 0 fiber.
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RisaG